Tortelloni with salmon filling

Name: Tortelloni with salmon filling
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 250 g Flour; 2 Eggs; 7-10 Tbsp Salt; 200 g Salmon fillet; 1/2 bunch Dill; 2 Protein; 4 TABLESPOONS double cream; 7-10 Tbsp Pepper; 2 Leek sticks (leek); 1 TABLESPOON Oil; 1/4 l clear broth (instant); 1/2 package (50 g) Lobster Soup Paste; 2 TABLESPOONS pickled green pepper; 7-10 Tbsp Flour

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

250 g Flour
2 Eggs
7-10 Tbsp Salt
200 g Salmon fillet
1/2 bunch Dill
2 Protein
4 TABLESPOONS double cream
7-10 Tbsp Pepper
2 Leek sticks (leek)
1 TABLESPOON Oil
1/4 l clear broth (instant)
1/2 package (50 g) Lobster Soup Paste
2 TABLESPOONS pickled green pepper
7-10 Tbsp Flour

Directions

1
Knead the flour, eggs, salt and 2 tablespoons of cold water, wrap in foil and leave to rest for about 30 minutes. For the filling, freeze the fish briefly and puree. Wash the dill, dab dry and chop. Beat 1 egg white very stiff. Fold 2 tablespoons of double cream, dill and beaten egg white into the fish puree. Season with salt and pepper. Roll out the pasta dough thinly on a floured work surface and cut out round flowers (8 cm Ø) with a cookie cutter. Add one teaspoon of filling to each. Brush the edges with the remaining egg white and fold into half moons. Press on the edges. Cook Maultaschen in lightly boiling salted water for about 10 minutes. Clean, wash and cut the leek into pieces. Steam in hot oil for about 5 minutes. Remove the leek. Pour in broth, add soup paste and bring to the boil. Stir in double cream and pepper. Season sauce again. Drain the Maultaschen. Serve with the leek and sauce
2
Tableware: Pech & Kunte
3
Cutlery: Lore Mertens
4
Glassfish: Kosta Boda