_Asparagus and salmon puff pastry_with the Landes chef François Castets who can’t resist this queen of spring asparagus. In this season, all the Landes chefs use their recipes and at Fourchette et Sable Blanc in Saint-Pierre-du-Mont we do the same with enthusiasm and admiration for this product. Asparagus in all sauces if not also on all menus!
The idea of puff pastry is a gourmet idea. A very “plump” puff pastry for François Castets and that we coat witha sauce of peppers, chorizo and button mushrooms deglazed with white wine with a little liquid cream for more smoothness.
Be careful, cook your asparagus well in advance of your recipe and let them drain sufficiently.
– J.D.
No complex for the chef, if you don’t have time to make a puff pastry, you buy it from the baker or in the store because the exercise is not easy.
Then simply cut pieces of pasta to the size of your pieces of salmon or any other fish of your choice, place them there and add your asparagus cooked in water but why not also in the stove. A slice of chorizo to give a little taste, salt, pepper and voila!
Baking: 30 to 45 minutes depending on the oven, 180°.
– CWM
Thank you chef for the quick and easy recipe! We still find ourselves on the shores of Lake Ménasse in Saint-Pierre-du-Mont on the terrace of Fourchette and Sable Blanc to taste other of your specialties.