John Myers
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Salmon Fillet in Puff Pastry on Lemon Sauce
The perfect salmon fillet in puff pastry on lemon sauce recipe with a picture and simple step-by-step instructions.
for the salmon
- 500 g Salmon fillet
- 1 piece Organic lemon
- 1 role Puff pastry
- 1 Egg yolk
- 1 tbsp Dried dill
- 1 pinch Salt and pepper
for the lemon sauce
- 1 tbsp Butter or sanella
- 1 tbsp Flour
- 1 shot White wine
- 0,25 l Vegetable broth
- 1 pinch Salt and pepper
- 1 tbsp Lemon juice
- 0,5 tsp Lemon zest
- 1 tbsp Fresh herbs: parsley, oregano, basil, finely chopped
- 100 ml Cream
- 300 g Tagliatelle
Salmon in puff pastry
- Wash the salmon fillets, pat dry, lightly salt and pepper, sprinkle with dill and drizzle with a little lemon juice. Spread the puff pastry in a lightly oiled baking dish and wrap the fillets in it. Score the dough and brush with egg yolk. Fry at 160 ° top and bottom heat for approx. 35 – 40 minutes until crispy.
for the lemon sauce
- Melt the butter and melt it with the flour until golden yellow. Deglaze with white wine, gradually add the broth and simmer gently while stirring constantly. Add the lemon juice, a little zest and the herbs. Season to taste with salt and pepper. Finally set with a little cream. In the meantime, cook the tagliatelle al dente. Arrange everything nicely on a plate and serve. Have fun cooking at home.
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