Salmon mouth-bags in broccoli sauce

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Mix 200 g flour and 1/2 tsp salt. Press the depression in the middle. Add 2 eggs and 3-4 tbsp. cold water. Knead everything to a smooth dough. Cover and let rest at room temperature for about 1 hour

2. 2

   Wash the salmon fillet and pat dry. Fresh and finely dice smoked salmon. Wash and chop the dill. Separate 1 egg. Mix egg yolk and dill with the fish and season

3. 3

   Clean broccoli, wash it, cut it into florets. Cook in 1/4 l boiling salted water for about 8 minutes. Drain, collect the vegetable water

4. 4

   Roll out the pasta dough to 2 thin plates (approx. 30 x 40 cm) and brush with egg white. Place 12 walnut-sized heaps of salmon mixture at equal intervals on a pastry sheet. Cover with a second plate. Press down the gaps well and roll out Maultaschen. Cook in boiling salted water for 3-4 minutes

5. 5

   Heat the fat. Sweat 40 g flour in it. Deglaze with vegetable water and milk and bring to the boil. Simmer for about 5 minutes. Puree half the broccoli in the sauce. Add the rest of the broccoli and heat everything up briefly. Season to taste

6. 6

   Clean, wash, quarter, seed and dice the tomato. Drain Maultaschen. Arrange everything. Garnish with lemon and dill if desired

7. 7

   Drink: cool white wine

Nutrition Facts

KCAL
540 kcal

CARBS
47 g

FATS
24 g

PROTEINS
30 g