Salmon & asparagus en croûte | Jamie Oliver recipes

Ingredients

• 400g wild mushrooms
• 2 onions
• olive oil
• 50ml Scottish whisky
• ½ a bunch of fresh flat-leaf parsley or wild garlic (15g)
• 150ml half-fat crème fraîche
• 50g Old Winchester or Parmesan cheese
• 2 lemons
• 2 large free-range eggs
• flour, for dusting
• 1 x 320g sheet of all-butter puff pastry
• 1 x 1kg side of salmon, skin off, pin-boned (ask your fishmonger for a fillet from the top end of the fish), from sustainable sources
• 300g asparagus