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Name: Feuillet?s De Saumon Aux Asperges Pt 1
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 1 Egg; sightly beaten, for; 2 tb Butter melted; Salt; 1 lb Green asparagus; 1 sm Bunch chives; chopped; 10 oz Flour; 1 oz Butter; Butter; softened, for baking; 1 ts Salt; 1 1/2 lb Fresh spinach; 7 oz Butter; Salt; 3 tb Lemon juice; strained; 1/2 oz Butter; White pepper; 5 fl Water; up to 6; 7 oz Butter; 1 1/2 lb Boneless salmon fillet

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INGREDIENTS

1 Egg; sightly beaten, for
2 tb Butter ; melted
VEGGIES/FISH
Salt
1 lb Green asparagus
LEMON BUTTER SAUCE
1 sm Bunch chives; chopped
10 oz Flour
PUFF PASTRY
1 oz Butter
Butter; softened, for baking
1 ts Salt
1 1/2 lb Fresh spinach
7 oz Butter
Salt
3 tb Lemon juice; strained
1/2 oz Butter
White pepper
5 fl Water; up to 6
7 oz Butter
1 1/2 lb Boneless salmon fillet

INSTRUCTIONS

Here is my gourmet Friday recipe. >From the Cordon Bleu cooking school. Puff Pastry Cases with Salmon and Asparagus and a Lemon Butter Sauce SERVES 6 This combination or pastry, vegetables and fish is a typically modern creation in which each element is prepared separately. The vegetables are an integral part of the dish, rather than simply a garnish, and the sauce is the essence of simplicity (butter is whisked into lemon juice, seasoned and served). In all, this is the sort of light French cooking that many young chefs prefer. Prepare the puff pastry. Preheat the oven to 230 C (450 F) mark 8. Lightly brush a baking sheet with the softened butter. Sprinkle with water; set aside. Prepare the pastry cases (see technique photographs): dust a work surface with flour. Roll out the puff pastry about 3 mm (1/8 inch) thick and cut into 6 rectangles, 10 cm (4 inches) long x 6.5 cm (2.5 inches) wide. Or, use an oval cutter of approximately the same dimensions, if available. Transfer the shapes to the baking sheet with a palette knife. Brush the tops with egg glaze. Be careful not to let the egg drip over the edges of the pastry, or it will not rise evenly. Refrigerate for 10 minutes. When chilled, brush again with egg glaze and bake for about 25 minutes, until puffed and golden. Leave to cool. While the pastry is baking, cut the salmon into escalopes: working from tail to head, run your fingers along the surface of the salmon fillets to detect any small bones; remove them. Holding the knife at a shallow angle to the fish, cut the salmon into 6 equal portions, or escalopes. Set the salmon aside. Stem the spinach and rinse the leaves in several changes of water, then coarsely chop it. Melt 30 g (1 oz) of the butter in a saucepan over medium heat, add the spinach, and cook, stirring frequently, until the moisture has evaporated. Season to taste with salt and pepper; cover to keep warm. Snap off and discard the tough ends of the asparagus. Starting 2.5 cm (1 inch) below the tip, peel each stalk with a vegetable peeler. Tie the asparagus into several even bundles with fine string. Bring a large saucepan of salted water to the boil. Add the asparagus and cook over high heat for 10-12 minutes, until tender. Drain and cover to keep warm. Prepare the lemon butter sauce: cut the butter into small pieces. Bring the lemon juice to the boil in a small saucepan and reduce by half. Whisk in the butter little by little, until the sauce is creamy. Season to taste with salt and white pepper; keep warm off the heat in a saucepan of hot water. Cook the salmon: season both sides of each escalope with salt and pepper. continued in part 2

NOTES

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Feuillet?s De Saumon Aux Asperges Pt 1

1 Egg; sightly beaten, for
2 tb Butter melted
 VEGGIES/FISH
 Salt
1 lb Green asparagus
 LEMON BUTTER SAUCE
1 sm Bunch chives; chopped
10 oz Flour
 PUFF PASTRY
1 oz Butter
 Butter; softened, for baking
1 ts Salt
1 1/2 lb Fresh spinach
7 oz Butter
 Salt
3 tb Lemon juice; strained
1/2 oz Butter
 White pepper
5 fl Water; up to 6
7 oz Butter
1 1/2 lb Boneless salmon fillet

Here is my gourmet Friday recipe. >From the Cordon Bleu cooking school.    Puff Pastry Cases with Salmon and Asparagus and a Lemon Butter Sauce    SERVES 6    This combination or pastry, vegetables and fish is a typically modern  creation in which each element is prepared separately. The vegetables are  an integral part of the dish, rather than simply a garnish, and the sauce  is the essence of simplicity (butter is whisked into lemon juice, seasoned  and served). In all, this is the sort of light French cooking that many  young chefs prefer.    Prepare the puff pastry.    Preheat the oven to 230 C (450 F) mark 8. Lightly brush a baking sheet with  the softened butter. Sprinkle with water; set aside.    Prepare the pastry cases (see technique photographs): dust a work surface  with flour. Roll out the puff pastry about 3 mm (1/8 inch) thick and cut  into 6 rectangles, 10 cm (4 inches) long x 6.5 cm (2.5 inches) wide. Or,  use an oval cutter of approximately the same dimensions, if available.  Transfer the shapes to the baking sheet with a palette knife. Brush the  tops with egg glaze. Be careful not to let the egg drip over the edges of  the pastry, or it will not rise evenly. Refrigerate for 10 minutes. When  chilled, brush again with egg glaze and bake for about 25 minutes, until  puffed and golden. Leave to cool.    While the pastry is baking, cut the salmon into escalopes: working from  tail to head, run your fingers along the surface of the salmon fillets to  detect any small bones; remove them. Holding the knife at a shallow angle  to the fish, cut the salmon into 6 equal portions, or escalopes. Set the  salmon aside.    Stem the spinach and rinse the leaves in several changes of water, then  coarsely chop it. Melt 30 g (1 oz) of the butter in a saucepan over medium  heat, add the spinach, and cook, stirring frequently, until the moisture  has evaporated. Season to taste with salt and pepper; cover to keep warm.    Snap off and discard the tough ends of the asparagus. Starting 2.5 cm (1  inch) below the tip, peel each stalk with a vegetable peeler. Tie the  asparagus into several even bundles with fine string. Bring a large  saucepan of salted water to the boil. Add the asparagus and cook over high  heat for 10-12 minutes, until tender. Drain and cover to keep warm.    Prepare the lemon butter sauce: cut the butter into small pieces. Bring the  lemon juice to the boil in a small saucepan and reduce by half. Whisk in  the butter little by little, until the sauce is creamy. Season to taste  with salt and white pepper; keep warm off the heat in a saucepan of hot  water.    Cook the salmon: season both sides of each escalope with salt and pepper.    continued in part 2

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Nutrition

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Serving Size: 1 Serving (548g)
Recipe Makes: 6 Servings

Calories: 1300
Calories from Fat: 1113 (86%)

Amt Per Serving		% DV

	Total Fat 123.7g	165 %
	Saturated Fat 77.9g	389 %
	Monounsaturated Fat 31.8g
	Polyunsanturated Fat 5g
Cholesterol 325.1mg		100 %
Sodium 962.4mg		33 %
Potassium 878.8mg		23 %
Total Carbohydrate 43.9g		13 %
	Dietary Fiber 5.6g	23 %
	Sugars, other 38.3g
Protein 11.2g		16 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1300

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