Salmon in puff pastry

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Place puff pastry slices next to each other and defrost at room temperature for 15-20 minutes. Wash salmon fillet, dab dry, sprinkle with lemon juice and season with salt and pepper. Lightly moisten 4 puff pastry slices with water, place them on top of each other and roll out into a rectangle (approx. 20 x 35 cm). Sprinkle breadcrumbs in the middle and place the salmon fillet on top. Cut the edges of the pastry all around to 1-2 cm. Separate the egg and coat the edge of the dough with egg white. Place the remaining 2 puff pastry sheets on top of each other and roll out into a narrow rectangle (15 x 30 cm).

2. 2

   Use a grid roller to roll the pastry lengthwise, pull the grid slightly apart and lay it over the salmon fillet. Press the edges of the pastry well together. Place the salmon fillet in the puff pastry in a cool place for about 20 minutes. In the meantime, place the pastry sections on top of each other (do not knead!), roll out and cut out moons and stars. Place on a baking tray lined with baking paper. Mix the egg yolk and 1 teaspoon of cream and brush the stars and moons with it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 10 minutes until golden brown. Let the finished stars and moons cool down on a cake rack. Lift the salmon fillet onto the baking tray and bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 20 minutes. Then brush the pastry grid with egg yolk and bake for 5-10 minutes. Clean and wash the broccoli and divide into florets. Cover the broccoli and steam in salted water for about 10 minutes. For the hollandaise, dice the butter. Wash the dill, dab dry and chop finely, except for a little to garnish.

3. 3

   Let the finished stars and moons cool down on a cake rack. Lift the salmon fillet onto the baking tray and bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 20 minutes. Then brush the pastry grid with egg yolk and bake for 5-10 minutes. Clean and wash the broccoli and divide into florets. Cover the broccoli and steam in salted water for about 10 minutes. For the hollandaise, dice the butter. Wash the dill, dab dry and chop finely, except for a little to garnish. Put 1/8 litre cold water into a pot, stir in sauce powder and bring to the boil while stirring. Turn off the hot plate and fold in the butter. Stir in the remaining cream and dill. Keep hollandaise sauce warm. Cut salmon into slices, arrange on plates with broccoli and sauce. Pour some hollandaise sauce over it. Serve garnished with dill and puff pastry stars

4. 4

   Put 1/8 litre cold water into a pot, stir in sauce powder and bring to the boil while stirring. Turn off the hot plate and fold in the butter. Stir in the remaining cream and dill. Keep hollandaise sauce warm. Cut salmon into slices, arrange on plates with broccoli and sauce. Pour some hollandaise sauce over it. Serve garnished with dill and puff pastry stars

5. 5

   With 6 people:

Nutrition Facts

KCAL
790 kcal

CARBS
33 g

FATS
56 g

PROTEINS
37 g