This superb middle east inspired dish uses the subtle flavour, firm texture and pearly white fillet of Icefish, direct from the pristine Southern Ocean.
Chef Gary Rhodes states, "the marriage of salmon and asparagus is one that is so outstanding. To finish this combination, I have borrowed a warm, creamy sauce recipe from a very good friend, a Mr Rick Stein."
The filo pastry offers a crisp texture to your salmon fillet, coupled with a fresh asparagus and a subtle mushroom flavor this recipe is sure to delight!