{"id":2285,"date":"2013-10-30T12:53:55","date_gmt":"2013-10-30T16:53:55","guid":{"rendered":"http:\/\/mimbly.com\/wordpress\/?p=2285"},"modified":"2013-11-02T12:38:48","modified_gmt":"2013-11-02T16:38:48","slug":"salmon-en-croute-laura-calder","status":"publish","type":"post","link":"https:\/\/mimbly.com\/wordpress\/2013\/10\/30\/salmon-en-croute-laura-calder\/","title":{"rendered":"Salmon en Croute, Laura Calder"},"content":{"rendered":"<p><a href=\"https:\/\/mimbly.com\/wordpress\/wp-content\/uploads\/2013\/10\/cq5dam.web_.266.200.jpeg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-full wp-image-2286\" alt=\"cq5dam.web.266.200\" src=\"https:\/\/mimbly.com\/wordpress\/wp-content\/uploads\/2013\/10\/cq5dam.web_.266.200.jpeg\" width=\"266\" height=\"200\" \/><\/a><\/p>\n<p>1\u00a0salmon fillet\u00a0(about 1 1\/2 pounds)<br \/>\n1\u00a0pound asparagus, trimmed<br \/>\nSalt<br \/>\n1\/4\u00a0cup creme fraiche<br \/>\n3\u00a0to 4 tablespoons chopped fresh\u00a0dill<br \/>\nZest of 1 lemon<br \/>\nFreshly ground pepper<br \/>\n1\u00a0pound puff pastry (2 sheets)<br \/>\n1\u00a0egg, lightly beaten<\/p>\n<p>Skin and bone the salmon and set aside. Preheat the oven to 450 degrees<b><br \/>\n<\/b><br \/>\nCut the tips off the asparagus. Reserve the stems and\u00a0the tips in boiling salted water until tender, 3 to 5 minutes. Drain well,\u00a0in ice cold water, then\u00a0drain\u00a0again, leaving to sit so that all the water comes off. Puree the asparagus and stir in the creme fraiche, dill and\u00a0lemon zest to blend. Season with salt and pepper and set aside.\u00a0<b><br \/>\n<\/b><br \/>\nLay 1 sheet of\u00a0puff pastry\u00a0on a damp baking sheet with the long edge facing you. Lay the salmon on the pastry, like a picture in its frame. Sprinkle with salt and pepper. Lay the raw stems of asparagus on top of the salmon, like pencils. Spread the asparagus puree over top.\u00a0<b><br \/>\n<\/b><br \/>\nBrush the margins of the pastry with the\u00a0egg wash. Lay the second sheet of pastry over the salmon and press the edges to seal, like a giant\u00a0ravioli. Trim the edges, leaving a 1-inch\/2.5 cm border. Press with the tines of a fork, then, with the dull edge of a knife,\u00a0scallop the edges. Make 2 or 3 slits in the top to allow steam to escape. Brush all over with the egg wash and bake until puffed up and golden brown, about 20 minutes.\u00a0<b><br \/>\n<\/b><br \/>\nRemove from the oven and let cool for 5 minutes before slicing. This dish is also good at room temperature.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>1\u00a0salmon fillet\u00a0(about 1 1\/2 pounds) 1\u00a0pound asparagus, trimmed Salt 1\/4\u00a0cup creme fraiche 3\u00a0to 4 tablespoons chopped fresh\u00a0dill Zest of 1 lemon Freshly ground pepper 1\u00a0pound puff pastry (2 sheets) 1\u00a0egg, lightly beaten Skin and bone the salmon and set aside. &hellip; <a href=\"https:\/\/mimbly.com\/wordpress\/2013\/10\/30\/salmon-en-croute-laura-calder\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[80,85],"tags":[536,550],"class_list":["post-2285","post","type-post","status-publish","format-standard","hentry","category-entree","category-fish","tag-asparagus","tag-salmon"],"_links":{"self":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/2285","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/comments?post=2285"}],"version-history":[{"count":2,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/2285\/revisions"}],"predecessor-version":[{"id":2364,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/2285\/revisions\/2364"}],"wp:attachment":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/media?parent=2285"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/categories?post=2285"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/tags?post=2285"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}