Salmon fillet in puff pastry

Name: Salmon fillet in puff pastry
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 pack of (450 g = 6 slices) deep-frozen puff pastry; 1 collar Parsley and Dill; 2 discs Toast; 500-600 g Salmon fillet; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Egg yolk (size M); 200 g Wild rice mixture; 2 Shallots or small onions; 1 TABLESPOON Oil; 400 ml White wine (e.g. Riesling); 200 g Whipped cream; 7-10 Tbsp Cayenne pepper; 1 TABLESPOON Cornstarch; 500 g Broccoli; 7-10 Tbsp Flour

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 pack of (450 g = 6 slices) deep-frozen puff pastry
1 collar Parsley and Dill
2 discs Toast
500-600 g Salmon fillet
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Egg yolk (size M)
200 g Wild rice mixture
2 Shallots or small onions
1 TABLESPOON Oil
400 ml White wine (e.g. Riesling)
200 g Whipped cream
7-10 Tbsp Cayenne pepper
1 TABLESPOON Cornstarch
500 g Broccoli
7-10 Tbsp Flour

Directions

1
Let the puff pastry slices thaw. Meanwhile, wash parsley and dill, dab dry, pluck and, except for a little dill for garnishing, chop coarsely. Remove the rind from the toast.
2
Finely grind toast bread in the universal chopper. Wash salmon, dab dry and season with salt and pepper. Lay the puff pastry slices on top of each other and roll out to a large rectangular plate (approx. 28x36 cm) on a floured work surface.
3
Sprinkle the toast crumbs along 1/3 of the puff pastry sheet. Place the salmon on top. Cover with the herbs. Cover with puff pastry and press together at the seam. Remove remaining puff pastry (do not knead together) and cut approx. 8 strips with the pastry wheel.
4
Mix the egg yolks with 2 tablespoons of water until smooth and spread on the puff pastry. Place strips of dough on top of the puff pastry. Cut out 3 steam holes. Cut out 3 flowers and decorate the steam holes with them.
5
Also brush with egg yolk. Place the salmon on a baking tray lined with baking paper. Bake in a preheated oven (electric: 200 °C/ gas: level 3) on the lower shelf for 40-50 minutes until golden brown.
6
In the meantime boil 1/4 litre of salted water. Add rice and let it swell for about 20 minutes. Peel and chop the shallots. Heat the oil in a pot and sauté the shallots in it. Deglaze with white wine and let it boil down for about 10 minutes.
7
Add cream. Season with salt and cayenne pepper. Bring to the boil. Stir cornflour with 1 tablespoon of water until smooth and thicken the sauce. Clean the broccoli, divide into small florets, wash and drain.
8
Then cook in boiling salted water for about 5 minutes. Cut the salmon open, arrange on a plate with broccoli and garnish with the remaining dill. Serve rice and sauce separately.