Puff pastry quiche with salmon and fennel

Name: Puff pastry quiche with salmon and fennel
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 4 discs deep-frozen puff pastry (à approx. 15 x 15 cm; 45 g); 30 g Butter or margarine; 30 g Flour; 1/2 l Milk; 500 g Salmon fillet; 2 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 larger fennel tubers (approx. 175 g each); 1 bunch of dill; 4 Eggs (size M); 1-2 TABLESPOONS Breadcrumbs; 7-10 Tbsp Flour; 7-10 Tbsp Grease

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

4 discs deep-frozen puff pastry (à approx. 15 x 15 cm; 45 g)
30 g Butter or margarine
30 g Flour
1/2 l Milk
500 g Salmon fillet
2 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 larger fennel tubers (approx. 175 g each)
1 bunch of dill
4 Eggs (size M)
1-2 TABLESPOONS Breadcrumbs
7-10 Tbsp Flour
7-10 Tbsp Grease

Directions

1
Place the puff pastry slices next to each other and defrost. In the meantime melt fat, dust with flour and sweat on. Deglaze with milk, bring to the boil while stirring and simmer for 1-2 minutes. Wash the fish, dab dry and cut into cubes. Remove sauce from the stove, pour into a larger bowl and let it cool down a bit. Heat 1 tablespoon of oil in a coated pan.
2
Season the fish with salt and pepper and fry it in the pan for 3-4 minutes on all sides. In the meantime, clean and wash the fennel, remove the hard stalk and cut the fennel into strips. Take the fish out of the pan and let it drip off on kitchen paper. Heat the frying pan and 1 tablespoon of oil again. Fry the fennel for 2-3 minutes while tossing. In the meantime, wash the dill, dab dry and put something aside for garnishing. Remove the coarse stalks from the remaining dill and cut the dill into fine pennants. Stir dill and 3 eggs into the cooled sauce and season with salt and pepper. Roll out puff pastry slices on a floured work surface to approx. 19 x 19 cm. Grease 4 tartlet cups (15 cm Ø), line with the dough, press the edges and sprinkle with breadcrumbs. Spread fennel and salmon in them.
3
In the meantime, wash the dill, dab dry and put something aside for garnishing. Remove the coarse stalks from the remaining dill and cut the dill into fine pennants. Stir dill and 3 eggs into the cooled sauce and season with salt and pepper. Roll out puff pastry slices on a floured work surface to approx. 19 x 19 cm. Grease 4 tartlet cups (15 cm Ø), line with the dough, press the edges and sprinkle with breadcrumbs. Spread fennel and salmon in them. Pour sauce over them. Whisk 1 egg. Coat the edges of the dough with it. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes until golden brown. Remove the quiches, allow to cool slightly and garnish with the remaining dill
4
Pour sauce over them. Whisk 1 egg. Coat the edges of the dough with it. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes until golden brown. Remove the quiches, allow to cool slightly and garnish with the remaining dill