Salmon fillet in puff pastry

Name: Salmon fillet in puff pastry
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 450 g TK-sheet pastry; 1 collar Parsley and Dill; 2 discs Toast; 500-600 g Salmon fillet; 2 TABLESPOONS Lemon juice; 7-10 Tbsp Flour; 7-10 Tbsp salt, pepper, cayenne pepper; 1 Egg Yolk; 200-250 g Long grain wild rice mixture; 500 g Broccoli; 2 shallots or; 7-10 Tbsp small onions; 1 TABLESPOON Oil; 400 ml Riesling wine; 200 g Whipped cream; 1 str. tbsp. cornflour; baking paper

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

450 g TK-sheet pastry
1 collar Parsley and Dill
2 discs Toast
500-600 g Salmon fillet
2 TABLESPOONS Lemon juice
7-10 Tbsp Flour
7-10 Tbsp salt, pepper, cayenne pepper
1 Egg Yolk
200-250 g Long grain wild rice mixture
500 g Broccoli
2 shallots or
7-10 Tbsp small onions
1 TABLESPOON Oil
400 ml Riesling wine
200 g Whipped cream
1 str. tbsp. cornflour
baking paper

Directions

1
Defrost the dough. Wash the herbs and chop them coarsely except for some dill. Remove the crusts from toast. Grind bread finely (e.g. in a universal chopper) or crumble it finely. Wash salmon, possibly bone it and dab dry well. Sprinkle with lemon juice
2
Place the dough sheets on top of each other. Roll out to a rectangle (approx. 28 x 36 cm) on a lightly floured work surface. Spread the toast crumbs on the long side over approx. 1/3 of the dough surface. Season salmon with salt and pepper and place on top. Sprinkle with herbs
3
Whip the dough over there and make sure the seams are tight.
4
press. Cut off excess dough (do not knead!). Then cut about 8 strips and cut out flowers if necessary. Mix egg yolk and 2 tbsp. water. Spread the dough with it and place the strips of dough and flowers on top. Prick 3 holes in the puff pastry to allow the steam to escape
5
Place the salmon on a baking tray lined with baking paper. Bake in the preheated oven (electric cooker: 200 °C / convection oven: 175 °C / gas: level 3) on the bottom shelf (gas see cooker manufacturer) for 40-50 minutes
6
Put the rice in a good 400-500 ml of boiling salted water. Cover and let it swell at low heat for about 20 minutes
7
Clean broccoli, wash it. Cut into florets. Cover and steam for 5-8 minutes in little boiling salted water.
8
Peel and dice 7 shallots and fry them in hot oil. Deglaze with wine and boil down for about 5 minutes. Add cream and bring to the boil. Season to taste with salt and cayenne pepper. Stir starch and 1 tbsp. water until smooth. Thicken the sauce. Arrange salmon with broccoli, rice and sauce. Garnish with rest of dill
9
Puff pastry tips
10
When brushing with egg yolk, make sure that it does not flow over edges. Otherwise the layers of dough will stick together and cannot rise properly
11
Puff pastry - even leftovers - always work well chilled! Stays in better shape, e.g. for decorations