Slices of salmon with herb sauce in puff pastry with fried zucchini and lemon cream sauce

Name: Slices of salmon with herb sauce in puff pastry with fried zucchini and lemon cream sauce
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 5 discs (à 45 g) deep-frozen puff pastry; 3 discs (30 g each) Toast; 1 collar Dill; 1 collar Tarragon; 1 collar Chervil; 2 Eggs (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 480 g Salmon fillet (without skin); 2 (150 g each) medium zucchini; 2 TABLESPOONS Olive oil; 15 g Cornstarch; 7-10 Tbsp Juice of 1 lemon; 200 ml Vegetable broth (instant); 100 g Whipped cream; 100 ml Milk; 7-10 Tbsp Breadcrumbs; baking paper

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

5 discs (à 45 g) deep-frozen puff pastry
3 discs (30 g each) Toast
1 collar Dill
1 collar Tarragon
1 collar Chervil
2 Eggs (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
480 g Salmon fillet (without skin)
2 (150 g each) medium zucchini
2 TABLESPOONS Olive oil
15 g Cornstarch
7-10 Tbsp Juice of 1 lemon
200 ml Vegetable broth (instant)
100 g Whipped cream
100 ml Milk
7-10 Tbsp Breadcrumbs
baking paper

Directions

1
Place the puff pastry slices next to each other and defrost. Remove the crusts from toast and dice finely. Wash herbs and dab dry. Put some dill tips aside for garnishing. Pluck off the leaves and chop finely.
2
Mix the herbs, toast and 1 egg. Season to taste with salt and pepper. Wash the fish, dab dry and cut into 4 slices. Sprinkle with lemon. Roll out the puff pastry slices on a floured work surface, sprinkle 4 slices with some breadcrumbs.
3
Place slices in the middle of it. Separate 1 egg and brush the edges of the puff pastry with egg white. Wrap the puff pastry so that the fish is completely enclosed and nothing can get out. Using a pastry wheel, remove the remaining slice of puff pastry 8
4
Place the parcel on a baking tray lined with baking paper. Brush with egg yolk and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes. In the meantime, wash the courgettes, dab dry and cut into slices with a peeler.
5
Heat the olive oil and fry the zucchini in it. Season with salt and pepper. Remove the zucchini from the pan and keep warm. Stir starch with a little water until smooth. Deglaze the zucchini stock with lemon juice and broth.
6
Season with salt and pepper. Stir in cream and milk. Stir in starch and bring to the boil. Cut salmon slices into slices and serve with zucchini slices and lemon sauce. Garnish with dill tips.