Salmon cordon bleu in puff pastry

Ingredients for 2 servings:

• 400 g salmon fillet(s) without skin and bones
• 100 g leaf spinach
• 1 roll (to taste ätter dough, from the refrigerated section
• 150 g mozzarella, grated
• 1 clove(s) garlic
• g butter
• 1 small amount of spice mix Küstenkruste from Ankerkraut

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

from the grill on a pizza stone

Cut the salmon in half crosswise to create two 200g pieces. Then slice each piece open from the cut side, without cutting all the way through, so that it can be opened. Sauté the garlic in the butter, let the leaf spinach wilt in it, and drain well in a sieve. Open the salmon fillets and season with Ankerkraut Küstenkruste. Then fill each piece with leaf spinach and grated mozzarella, then fold the salmon fillets together. Cut the rolled out fresh puff pastry in half and place a salmon fillet on each piece, wrapping it up. Seal the edges tightly. Preheat a pizza stone on the grill for approximately 20-25 minutes. Then switch to indirect heat (so the pizza stone no longer receives direct heat) and grill the wrapped salmon fillets on the pizza stone at approximately 200 degrees Celsius until the puff pastry rises and turns a nice brown color (approx. 20-30 minutes, depending on the degree of browning). Pasta, such as tagliatelle, goes well with the salmon cordon bleu in puff pastry.