Salmon tatin with orange, asparagus and rosemary

Enjoy the delicious and tasty dish.
The pickled oranges from Belberry will give the extra sunny and fruity touch to your tatin!


4 slices of puff pastry, 12 by 12 cm
400 gr or 14 oz fresh salmon fillet
20 mini asparagus cooked al dente
1 cup Andalusian Pickled Oranges BELBERRY
Black pepper from the mill
Fresh rosemary

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