Salmon in puff pastry

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Defrost frozen salmon and peel or clean and wash the vegetables. Cut kohlrabi into slices. Divide Romanesco into florets

2. 2

   Defrost the slices of dough side by side. Wash the salmon, dab dry and cut into 4 equal pieces. Sprinkle 4 slices of dough with half breadcrumbs and place 1 salmon piece on each. Season with salt and pepper. Sprinkle with the rest of the breadcrumbs

3. 3

   Chervil wash. Place 1 stalk on each salmon. Whisk the egg and 2 tablespoons of water and brush the edges of the dough with it. Put 1 slice of dough on each salmon and press the edges well. Notch the surface with the back of the knife in a radial pattern

4. 4

   Cut out 4 small circles and e.g. small figures from the rest of the dough. Brush with whisked egg. Place the circles on the parcels. Place the parcels and figures on a baking tray lined with baking paper. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 15-20 minutes. Remove figures after 8-10 minutes

5. 5

   Covered carrots and stew in little boiling salted water for 10-15 minutes. After 3 minutes add kohlrabi and romanesco and cook

6. 6

   Chop the rest of the chervil, except for a little to garnish. Heat 1/4 l water and milk in a pot. Add sauce powder while stirring, bring to the boil briefly. Add only 50 g butter in pieces. Add chopped chervil. Drain the vegetables. Arrange salmon with vegetables and sauce. Garnish with remaining chervil, lemon wedges and puff pastry figures

Nutrition Facts

KCAL
860 kcal

CARBS
48 g

FATS
57 g

PROTEINS
33 g