French in a Flash: Salmon en Croûte with Rosemary and Asparagus

Name: French in a Flash: Salmon en Croûte with Rosemary and Asparagus
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Mediterranean, French, European
Ingredients: 340 grams 16 medium-stalked asparagus (about , trimmed and peeled; 2 Tbsps crème fraîche; 1 teaspoons chopped fresh rosemary; 1 clove garlic, grated; 1 teaspoon zest from 1/4 lemon; 2 sheets (1 box) frozen puff pastry, thawed but very cold; 454 grams boneless, skinless salmon fillets

The recipe French in a Flash: Salmon en Croûte with Rosemary and Asparagus is ready in roughly 50 minutes and is definitely a spectacular pescatarian option for lovers of Mediterranean food. This recipe covers 33% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 866 calories, 33g of protein, and 55g of fat each. A mixture of lemon zest, crème fraîche, salmon fillets, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the fresh rosemary you could follow this main course with the Vanilla Yogurt with Grape and Blueberry Compote with Honey and Fresh Rosemary: An Easy Breakfast or Dessert as a dessert. It works well as a main course.

Instructions

Preheat the oven to 400°F. Bring a pot of water to boil, and salt the water. Drop the asparagus in the boiling water and cook for 2 minutes.

Ingredients you will need

Asparagus

Water

Salt

Equipment you will use

Oven

Pot

Transfer the asparagus to an ice bath, and cool completely. Dry on a paper towel, then slice into thin coins on a bias.

Ingredients you will need

Asparagus

Ice

Equipment you will use

Paper Towels

Mix the asparagus pieces with rosemary, garlic, crème fraîche, and lemon zest in a small bowl.

Ingredients you will need

Creme Fraiche

Lemon Zest

Asparagus

Rosemary

Garlic

Equipment you will use

Bowl

Unfold both sheets of puff pastry, and lay them separately on a counter or cutting board.

Ingredients you will need

Puff Pastry Sheets

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Cutting Board

Place one piece of salmon on one side of each sheet of puff pastry. Top each salmon fillet with half the asparagus mixture. Then, fold the pastry over the salmon, and press the pastry together to form a seal. Trim any pastry border in excess of 1 inch, and then crimp the edge of the pastry.

Ingredients you will need

Salmon

Puff Pastry Sheets

Asparagus

Cut 2 or 3 steam vents in the top of the pastry, and place the two parcels on a parchment-lined rimmed baking sheet.

Equipment you will use

Baking Sheet

Bake until puffed and golden, about 35 minutes. Slice each parcel in half, and serve immediately.

Equipment you will use

Oven

Equipment

Ingredients

Servings:

340grams

16 medium-stalked asparagus (about , trimmed and peeled 2Tbsps

crème fraîche 1teaspoons

chopped fresh rosemary 1clove

garlic, grated 1teaspoon

zest from 1/4 lemon 2sheets

(1 box) frozen puff pastry, thawed but very cold 454grams

boneless, skinless salmon fillets

Recommended wine: Bordeaux, Champagne, White Burgundy

Bordeaux, Champagne, and White Burgundy are my top picks for French. French wine is just as diverse as French food, but you rarely go wrong with champagne. If your meal calls for a white wine, you might also try a white burgundy. For a red, try a red bordeaux blend. You could try Chateau Fleur Haut Gaussens Bordeaux Superieur. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 15 dollars per bottle.