Creamy Salmon And Asparagus Stew - cooking recipe

Ingredients

1 1/2 lb asparagus, woody ends removed and reserved
1 1/2 lb salmon fillets, cut into cubes
2 tbsp lemon juice
5 tbsp butter
1 None onion, finely diced
5 tbsp all-purpose flour, plus extra to dust
1/4 cup Riesling
1 cup heavy cream
2.5 oz puff pastry
1 None egg yolk, beaten

Preparation

Bring 2 cups salted water to a boil. Add asparagus trimmings and boil for 10-15 mins. Drain, reserving cooking liquid.
Combine salmon and lemon juice. Season.
Heat butter in a saucepan. Add onion and saute for 3-4 mins. Dust with flour and saute for 30-60 seconds. Deglaze pan with wine. Add cream, asparagus and reserved cooking liquid. Add salmon and gently simmer for 8-10 mins, until cooked through.
Meanwhile, on a lightly floured work surface, roll out puff pastry to 1/8 inch thick. Cut out flowers. Place on a baking sheet and brush with egg yolk. Bake for 6-8 mins, until golden. Transfer stew to a serving dish and arrange pastry flowers on top. Serve.