Lamb salmon in puff pastry with sugar peas

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Place the puff pastry slices next to each other and defrost. Peel garlic and chop finely. Wash the meat and dab dry. Dice meat and bacon. Fry in two tablespoons of hot oil.

2. 2

   Add garlic. Season with salt, pepper, rosemary and thyme. Let it cool down. Wash the spinach, sort it and let it collapse in two tablespoons of hot oil. Peel and dice the onions. Chop the mushrooms and liver and fry with the diced onions in two tablespoons of hot oil.

3. 3

   Let everything cool down, puree finely and mix with two egg yolks. Wash the lamb salmon, dab dry and rub with salt, pepper, rosemary and thyme. Tap the lamb salmon slightly flat and fry all around in remaining hot oil.

4. 4

   Remove the meat and let it cool down a little. Roll out the puff pastry so large that the meat can be rolled up in it. Place a lamb salmon on the puff pastry. Spread the liver filling on it. Place the other lamb salmon on top and roll the meat firmly in the puff pastry.

5. 5

   Cut off any protruding edges and roll into strips with a pastry wheel. Whisk the rest of the egg yolk. Spread the puff pastry with it and place strips of dough on top. Cook in the preheated oven (electric cooker: 225 ° C/ gas: level 4) for 30 minutes.

6. 6

   Let something rest. Meanwhile clean and wash the sugar snap peas. Let the sugar caramelize. Stir in one teaspoon of butter and add vinegar and stock. Steam the rest of the onions for about five minutes.

7. 7

   Steam sugar snap peas in salted water for three minutes. If necessary, toss in butter. Cut the meat open a little and arrange on a plate with the vegetables. Serve garnished with a bouquet of herbs if desired.

Nutrition Facts

KCAL
940 kcal

CARBS
40 g

FATS
64 g

PROTEINS
52 g