Method

Start off by making the puff pastry basket.  Roll out the pastry to .5cm in thickness and cut into 10cm by 10cm.  Brush with egg yolks and cook in a pre heated oven for 10 minutes at 170`c. Wash and peal the asparagus and blanch them for a couple of minutes.  Finely chop the salmon and feta add some olive, seasoning and mix together. Now for the poached eggs, fill a saucepan with a couple inches of water. Heat the water on high until it reaches a bare simmer and bubbles start appearing at the bottom of the pan.  Crack the egg into a small bowl or cup. Place the bowl close to the surface of the hot water and gently slip the egg into the water.  Cook for 4-5 minutes. Once the pastry is done fill with the mixture and finish with the asparagus tips and poached egg.

Serves 1


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