Salmon in puff pastry

Name: Salmon in puff pastry
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 500 g Salmon fillet (middle piece without skin and bones); 2-3 TABLESPOONS Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 package (225 g) frozen puff pastry; 1 Pot of fresh basil; 40 g Genoese Pesto (Glas); 40 g Fresh cream; 750 g Spinach; 250 g Tomatoes; 1 medium onion; 1-2 Garlic cloves; 1 egg (size M); 1 TEASPOON Whipped cream; 15 g Butter or margarine; 1/8 l Vegetable broth (instant); 1 TEASPOON Tomato paste; 7-10 Tbsp Lemon; 7-10 Tbsp Flour; baking paper

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

500 g Salmon fillet (middle piece without skin and bones)
2-3 TABLESPOONS Lemon juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 package (225 g) frozen puff pastry
1 Pot of fresh basil
40 g Genoese Pesto (Glas)
40 g Fresh cream
750 g Spinach
250 g Tomatoes
1 medium onion
1-2 Garlic cloves
1 egg (size M)
1 TEASPOON Whipped cream
15 g Butter or margarine
1/8 l Vegetable broth (instant)
1 TEASPOON Tomato paste
7-10 Tbsp Lemon
7-10 Tbsp Flour
baking paper

Directions

1
Wash the salmon fillet, dab dry and cut in half. Sprinkle with lemon juice and season with salt and pepper. Cover and put in a cool place. Remove the puff pastry sheets from the package, place them next to each other and let them thaw at room temperature for about 20 minutes.
2
Meanwhile, pluck the basil from the stalks, cut into fine strips and mix with pesto and crème fraîche. Season with salt and pepper. Clean the spinach, wash thoroughly several times and drain.
3
Wash the tomatoes, dab dry, clean and cut into pieces. Peel onion and garlic. Chop onion finely, press garlic through a garlic press. Dampen puff pastry sheets slightly with cold water, place them on top of each other and roll out to a rectangle of (28 x 32 cm) on a floured work surface.
4
Cut the dough in half lengthwise. Dab salmon fillets dry and spread with half of the pesto mixture. Place the coated side on the puff pastry and spread with the remaining mixture. Separate the egg and coat the edges of the puff pastry with egg white.
5
Wrap the salmon in the puff pastry. Cut off excess dough, lay on top of each other and cut out 4 fish to garnish. Brush with egg white and stick on the pies. Place the pies on a baking tray lined with baking paper.
6
Bake in the preheated oven, 2nd shelf from below (electric oven: 225 °C/ gas: level 4) for 15-20 minutes. Mix egg yolk and cream, spread on pies and bake for 5-10 minutes until golden brown.
7
In the meantime, heat the fat in a pan and sauté the onions and garlic. Add the tomatoes and fry for about 5 minutes. Heat broth in a pot, add spinach and stew covered for 4-5 minutes.
8
Mix the spinach, stock and tomato paste into the tomatoes. Season with salt and pepper and braise for another 3-4 minutes. Cut the finished salmon pies in half and arrange on plates with the vegetables.
9
Serve garnished with lemon.