Sockeye salmon en croûte with asparagus, mushrooms and eggs and creamy dill sauce | Metro

Ingredients

• salmon en croûte
• 1 tablespoon (15 ml) olive oil
• 8 oz (250 g) white mushroom diced
• 1 asparagus
• 1 pkg Selection puff pastry defrosted
• 4 hard boiled eggs
• 4 sockeye salmon defrosted
• 1 eggs beaten (glaze)
• fish velouté
• 2 tablespoon (30 ml) butter
• 3 tablespoon (45 ml) flour
• 2 cups (500 ml) fish stock
• sauce
• 1 tablespoon (15 ml) butter
• 2 shallots minced
• 1/2 cup (125 ml) white wine
• 1 1/2 cup (375 ml) fish velouté
• 1/4 cup (60 ml) cream (35%)
• 3 tablespoon (45 ml) fresh dill finely chopped
• To taste salt and pepper