Salmon in puff pastry is a recipe that can come in handy when friends arrive at your door, as well as for family lunches and even dinners.
Salmon in batter, with juiciness spinach, will convince even the most demanding guests. Its preparation is simple, and the result works as a high French cuisine.
Salmon in puff pastry
Ingredients
- a spoonful of butter
- shallot
- clove of garlic
- 220 g of fresh baby spinach
- 115 g of cream cheese
- 2 tablespoons Parmesan cheese
- 2 teaspoons of freshly squeezed lemon juice
- salmon fillet (about 900 g)
- sheet of puff pastry
- a large egg
- a teaspoon of water
- salt, pepper
Directions
- Take the puff pastry out of the fridge. If you have stored it in the freezer, make sure to thaw it. Finely chop the chives and garlic. 2. Heat the oven to 220 C.
- Heat the butter in a large skillet over medium heat. Add the shallots with a generous pinch of salt and pepper. Fry for 2 to 3 minutes until it softens a bit, then add the garlic and fry briefly until fragrant.
- Add spinach and stir until wilted. Once wilted, stir in the cream cheese and stir until melted. When it melts, add Parmesan and lemon juice.
- Place the puff pastry on the baking sheet. Place the spinach in the center so that it is about the same size as the salmon fillet. Season the salmon with salt and pepper and place it on top of the spinach.
- Roll up the puff pastry, folding on all sides until the salmon is covered. Turn it slightly. Beat the eggs with water and spread the dough over the entire surface. Cut the top of the dough several times with a knife.
- Bake for 25 to 30 minutes until the dough is golden and crispy. Remove and let cool. Salmon in puff pastry is ready. Slice and serve.
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