All in one meal - your fish and your green, all in one packet. You will never overcook your salmon with this method. Very, very tasty and aromatic.
Heat the oven to 230°C.
Trim the asparagus' tips and poach the tips in boiling salted water until tender, 3 to 5 minutes.
Drain well, refresh in ice-cold water, then drain again.
Mash cooked asparagus tips and add cream, dill, and lemon zest and season with salt and pepper and set aside.
Lay the puff pastry on a damp baking sheet with the long edge facing you. Lay the salmon on the pastry.
Season with salt and pepper.
Lay the raw stems of asparagus on top of the salmon, like pencils.
Spread the mashed mixture over top.
Brush the margins with the egg wash.
Lay the top pastry over the salmon and press the edges to seal, like a giant ravioli.
Trim the edges, leaving a 2.5 cm border.
Press with the tines of a fork, then, with the dull edge of a knife, scallop the edges.
Make two or three slits on the top to allow steam to escape.
Brush all over with the egg-wash glaze and bake until puffed up and golden brown, about 20 minutes.
Remove from the oven and let cool five minutes before slicing to serve.
You can prepare this uncooked dish before hand and keep it in the fridge. This is a very good Christmas dish and taste good at room temperature.
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