Salmon tatin with orange, asparagus and rosemary - Belberry

Ingredients

• Preheat the oven to 190°C
• Reduce the orange brine by 1/2 and divide between 4 cast iron pans.
• Reheat and divide the orange segments, rosemary leaves, asparagus and salmon slices between them.
• Arrange the puff pastry on top and press the edges inwards.
• Bake 15 min in your oven.
• Unmould and arrange the warm salmon-orange tatin, finish with some black pepper.