Roasted Salmon and Asparagus with Herb Cream Sauce               

 tags (edit): Roast Easy @Vogel @Try Soon! Main Dish  

 

This is an easy one. Make sure you have a helper in the kitchen to keep your blender clean!

Ingredients

4 (5-oz) Salmon fillets
24 stalks Asparagus
4 sheets Phillo dough
2 each Shallots
1/2 cup White wine
1 cup Fish stock
1 cup Heavy cream
1 bunch Parsley
to taste Tarragon
to taste Basil
to taste Chervil
to taste Butter
to taste Olive oil
to taste Salt & pepper


 

Instructions
Preheat oven to 380.

Cook the asparagus and cut off the tips. Keep aside for later. Mix the stems in a blender with some butter (don’t over do it). Salt and pepper to taste

In boiling water, blanch herbs then shock them in cold water. Save some of the herbs for garnish.

SAUCE
Chop the shallots then sauté them with butter. Add wine, reduce, add fish stock. Let reduce and add heavy cream. Finish the sauce in blender with some butter and the blanched herbs. Keep warm.

COOKING
Season fish with salt & pepper. Put purée of asparagus on top of each fillet and add tip of asparagus and wrap in phillo dough.

Brush the dough with butter and olive oil. Cook in oven at 380° for 10-12 minutes.

SERVICE
Place sauce on plate. Cut salmon in the center and place on the sauce. Top the fish with fresh herbs.

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Yields: 4 Servings
    
Maisonette

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