John Myers
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Grana Padano Sachets with Salmon Fillet on Zucchini Vegetables
The perfect grana padano sachets with salmon fillet on zucchini vegetables recipe with a picture and simple step-by-step instructions.
For the bags
- 1 role Puff pastry
- 50 g Grana Padano
- 60 g Cream
- 250 g Ricotta
- 1 pinch Freshly grated nutmeg
- 1 Pc. Egg yolk
For the vegetables
- 1 Pc. Zucchini
- 1 St Green peppers
- 100 g Cream
- 100 ml Vegetable broth
- 40 g Grana Padano
For the fish
- 4 piece Salmon fillet
- 3 tbsp Butter
- 1 Pc. Fresh thyme
- 3 tbsp Sunflower oil
- Preheat the oven to 200 ° C with top / bottom heat. Put the ricotta in a small bowl and mix with 50g of grated Grana Padano and approx. 60g of cream until the mixture is creamy but still sticky. Season well with salt, pepper and nutmeg.
- Roll out the puff pastry and cut into approx. 15x15cm squares for a filling with 1 tablespoon each or into approx. 10x10cm squares for a filling with 1 teaspoon. Put some ricotta mixture on each part and brush the edges with water.
- Bend the dough squares evenly upwards in your hand so that the shape of a bag is created. Do not close the sachets at the top, just carefully press an edge in, as the puff pastry could otherwise tear during baking. Bend the corners outwards to get a nicer shape later. The bags can be loosely (!) Tied together with some baking twine to prevent them from opening in the oven.
- Place the puff pastry bags on a baking sheet lined with baking paper. Separate the egg, whisk the yolks a little and brush the sachets with it. Bake for about 20 minutes until the puff pastry is golden brown.
- In the meantime, halve the zucchini lengthways and cut into slices. Core the peppers and cut into pieces. Heat some oil in a pan. Fry the zucchini and pepper pieces briefly, then deglaze with the vegetable stock. Stir in the rest of the cream and bring to the boil briefly. Stir in about 40g GranaPadano and simmer for 5 minutes over medium heat. Season to taste with salt and pepper.
- Salt and pepper the salmon fillets. Heat some oil in another pan and fry the salmon fillets on the skin side for about 3-5 minutes over medium heat. Add a little butter and carefully turn the salmon fillets. Add the sprig of thyme and let it steep for another 3 minutes over a low heat.
- Arrange a salmon fillet on some courgette vegetables with 3-4 ricotta bags each. Finally sprinkle the salmon with the rest of the GranaPadano and serve …
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