Asparagus ragout with salmon in puff pastry

Ingredients for 4 servings:

• 300 g puff pastry
• 4 bunch herbs (dill, chives, parsley, chervil)
• 2 eggs
• 1 slice(s) of toast
• 800 g salmon fillet(s)
• 125 ml cream
• 1 kg asparagus (possibly 1/2 white and 1/2 green)
• 30 g flour
• 30 g margarine
• 2 tbsp lemon juice
• 1 egg yolk
• some lemon zest, grated
• Salt and pepper, freshly ground white
• Mustard (delicatessen mustard)

Instructions

Working time approx. 1 hour 30 minutes; Total time approx. 1 hour 30 minutes

Chop the herbs, crumble the toast, and mix both with 1 egg, about 1 tablespoon of mustard, salt, and pepper. Spread half of the mixture onto the rolled-out puff pastry (the size and shape should fit the fish). Place the fillet on top and spread with the remaining stuffing. Fold it into the puff pastry. Separate one egg and seal the edges with egg white. Place on a baking sheet rinsed with cold water. Mix the egg yolk with 1 teaspoon of cream and brush it over the puff pastry. Bake in a preheated oven for about 30 minutes (cover with parchment if it gets too dark). Cut the asparagus into bite-sized pieces and cook as usual in salted water (with a pinch of sugar). Drain, but reserve the liquid. Sauté the flour and bring to a boil with 1/2 cup of the asparagus liquid and the remaining cream. Simmer for 5 minutes and season with salt, pepper, lemon juice, and zest. Blend with an egg yolk. Add the asparagus and heat through again. Serve with steamed, raw new potatoes.