Salmon in puff pastry coat with pea risotto

Name: Salmon in puff pastry coat with pea risotto
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 4 square slices of deep-frozen puff pastry (180 g); 150 g frozen peas; 1 Onion; 1 Garlic clove; 2 stem(s) Dill; 2 TEASPOONS medium hot mustard; 600 g Salmon fillet (without skin and bones); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Egg yolk (size M); 2 TABLESPOONS + 50 g whipped cream; 2 TABLESPOONS Olive oil; 200 g Risotto Rice; 150 ml dry white wine; 650 ml Vegetable broth (instant); 30 g Parmesan cheese; 1 TABLESPOON Butter; 7-10 Tbsp Flour

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

4 square slices of deep-frozen puff pastry (180 g)
150 g frozen peas
1 Onion
1 Garlic clove
2 stem(s) Dill
2 TEASPOONS medium hot mustard
600 g Salmon fillet (without skin and bones)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Egg yolk (size M)
2 TABLESPOONS + 50 g whipped cream
2 TABLESPOONS Olive oil
200 g Risotto Rice
150 ml dry white wine
650 ml Vegetable broth (instant)
30 g Parmesan cheese
1 TABLESPOON Butter
7-10 Tbsp Flour

Directions

1
Place puff pastry slices next to each other and defrost at room temperature. Put peas in a bowl and defrost as well. Peel onion and garlic and dice finely. Wash the dill, shake dry and chop except for something to garnish. Mix dill and mustard. Wash salmon fillet, dab dry. Season with salt and pepper.
2
Spread thinly with dill-mustard mixture. Moisten the puff pastry slices slightly with water, place them on top of each other and roll out rectangularly on a floured work surface (3-4 cm wider on each side than the salmon fillet). Roll across with a grid roller. Pull the grid slightly apart and fold in the salmon fillet. Place the salmon fillet on the baking tray and bake on the middle shelf of the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas mark 3) for 20-25 minutes. Mix egg yolk and 2 tbsp. cream. After about 15 minutes, brush the dough grid with it. In the meantime heat oil in a pot, fry onion and garlic. Add rice and fry briefly. Gradually add wine and stock while stirring (do not add liquids again until the rice has absorbed everything) and cook for about 20 minutes. Add peas about 10 minutes before the end of cooking time. Whip 50 g cream until half stiff.
3
cream. After about 15 minutes, brush the dough grid with it. In the meantime heat oil in a pot, fry onion and garlic. Add rice and fry briefly. Gradually add wine and stock while stirring (do not add liquids again until the rice has absorbed everything) and cook for about 20 minutes. Add peas about 10 minutes before the end of cooking time. Whip 50 g cream until half stiff. Slice the parmesan into thin slices with a peeler, put 2 tbsp aside for garnishing. Stir the remaining Parmesan, butter and cream into the risotto. Season to taste with salt and pepper. Cut salmon into 4 pieces. Arrange risotto and salmon. Garnish with dill and parmesan
4
Slice the parmesan into thin slices with a peeler, put 2 tbsp aside for garnishing. Stir the remaining Parmesan, butter and cream into the risotto. Season to taste with salt and pepper. Cut salmon into 4 pieces. Arrange risotto and salmon. Garnish with dill and parmesan
5
Waiting time approx. 20 minutes