Wild salmon in filo pastry on roast green asparagus with morel sauce

Recipe from Frosta  

Serves 4                                  

Ingredients

Filo pastry
Sun-dried tomatoes
280 g Alaskan salmon fillets
280 g green asparagus 

Stock

Salmon bones
1 small onion
2-3 bay leaves
100 g celery
2-3 pepper corns and pimento corns
100 g carrots
0.1 l dry white wine
20 g dried morels
100 g fresh morels
1 cl Noilly Prat (French vermouth)
1 cl Pernod
Salt and freshly milled pepper
0.2 l cream
Olive oil

To make

1. Stock: Rinse the salmon bones under running water and cut them up. Sweat the chopped vegetables in olive oil and add the bones, pour on the white wine and top up with 0.75 l water. Add the spices to the pan, allow to simmer for about 20 minutes, then pass through a sieve. Reduce the stock to half the quantity over a low heat, then add the cream, the dried morels, the Noilly Prat and the Pernod and allow to thicken again. Season with salt and pepper and add the lightly browned fresh morels.
   
2. Asparagus: Trim off the tough ends (about 3 to 4 cm) and cut the asparagus stalks into bite-size pieces. Fry until golden brown in olive oil over a medium heat. After 4 to 5 minutes add a little butter and toss the asparagus in it.
   
3. Fish: Season the salmon fillets with salt and pepper and cover with sun-dried tomatoes. Spread out the filo pastry and brush with melted butter, then lay a second sheet of pastry on top. Next lay the fillets next to each other on the pastry, leaving a gap of at least 4 cm between them, and cover with tomatoes. Cut the pastry into sections and wrap each of the fillets. Press down the ends of the pastry to form small parcels of fish. Brown these in a pan in olive oil and then bake in the oven at 180˚C for about 6 minutes.