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Salmon and asparagus with beetroots emulsion

Author: Les Cultures de chez nous
Preparation 30
Baking 40
Portions 8
Freezing No


  • 1 salmon fillet
  • 4 puff pastries into rolls
  • 1 asparagus can
  • 1 package of 500 ml (500 gr) of frozen vegetables into juliennes
  • 1 cooked beetroot
  • 50 ml (50 gr) of butter
  • 100 ml (100 gr) of cooking cream
  • 1 egg
  • 4 shallots
  • Salt and pepper
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  • Lightly sweat juliennes of vegetables into half of butter with shallots peeled beforehand. Lay pastry puff to make rectangle shape.
  • Set salmon fillet. Salt and pepper. Cover with vegetables juliennes. Drain asparagus and set over vegetables juliennes covered with pastry. Prepare browning with egg and glue puff pastry sides and whole leafy pastry. Preheat oven at 390 °F (200 ºC). Mix beetroot and soak with 200 ml of water. Bring to a boil and add butter and cooking cream. Rectify seasoning then set aside.
  • Oven bake salmon puff pastry for 40 minutes at 340 °F (170 ºC). Slice and serve with a bit of sauce previously emulsified with a blender.

Chef's notes