Salmon and asparagus with beetroots emulsion | Pastries recipe

Ingredients

• 1 salmon fillet
• 4 puff pastries into rolls
• 1 asparagus can
• 1 package of 500 ml (500 gr) of frozen vegetables into juliennes
• 1 cooked beetroot
• 50 ml (50 gr) of butter
• 100 ml (100 gr) of cooking cream
• 1 egg
• 4 shallots
• Salt and pepper