Puff pastry pie

Name: Puff pastry pie
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 750 g Spinach; 1 Onion; 1 Garlic clove; 1 TABLESPOON Butter or margarine; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 (250 g each) Salmon fillets; 200 g Cod fillet; 2 TABLESPOONS Lemon juice to drizzle on; 2-3 TABLESPOONS Lime juice; 3 TABLESPOONS Fresh cream; 1 package (230 g) Back'n Roll Puff pastry from the fresh food counter (rolled out round; 32 cm ø); 1 Egg Yolk; 2 TABLESPOONS Pine nuts; 7-10 Tbsp mixed salad

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

750 g Spinach
1 Onion
1 Garlic clove
1 TABLESPOON Butter or margarine
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 (250 g each) Salmon fillets
200 g Cod fillet
2 TABLESPOONS Lemon juice to drizzle on
2-3 TABLESPOONS Lime juice
3 TABLESPOONS Fresh cream
1 package (230 g) Back'n Roll Puff pastry from the fresh food counter (rolled out round; 32 cm ø)
1 Egg Yolk
2 TABLESPOONS Pine nuts
7-10 Tbsp mixed salad

Directions

1
Clean, wash and drain the spinach. Peel and finely chop the onion and garlic. Fry them in hot fat. Let the spinach collapse on top. Season with salt and pepper, then drain well.
2
Wash the fish fillets and dab them dry. Sprinkle salmon with lemon juice, salt. Dice cod finely. Puree finely with lime juice and crème fraîche. Season with salt and pepper. Line a box form (25 cm long; 9 cm wide) with baking paper and puff pastry, letting the dough overlap.
3
Alternately layer salmon fillet, spinach, cod farce, spinach and salmon. Whip the dough over the filling. Spread everything with whisked egg yolk and sprinkle with pine nuts. Bake in the preheated oven (electric cooker: 225 ° C/ gas: level 4) for approx. 45 minutes.
4
Cover with foil in between. Then cool in the mould for approx. 30 minutes, remove and leave to rest for a further 2 hours. Serve pâté with mixed salad. Makes about 10 pieces.