John Myers
Salmon Fillet in Strudel Batter
The perfect salmon fillet in strudel batter recipe with a picture and simple step-by-step instructions.
- 1 Chopped onion
- 2 Garlic clove chopped
- 1 pack Strudel leaves
- 1 tbsp Sunflower oil
- 1 packet Brunch (neutral or with herbs)
- 500 g Frozen spinach leaves
- 3 tbsp Milk
- 1 Egg
- 5 Salmon fillet á approx. 125 gr.
- 1 tsp Sesame seeds per strudel packet
- Let the spinach leaves thaw and squeeze out well. Thaw salmon fillets, wash and pat dry. Peel the onion and clove of garlic and cut into fine cubes.
- Let the sunflower oil get hot in a pan. Braise the onion and clove of garlic. Add the spinach and sauté briefly.
- Mix the brunch with the milk, so that a nice homogeneous mass is created. Now mix the spinach with the curd. Rub in a small amount of fresh nutmeg.
- Preheat the oven to 200 ° C top / bottom heat (170 ° C convection).
- Fold a sheet of strudel pastry so that it serves as a base for the salmon. Place part of the brunch and spinach mixture on each salmon fillet. Separate the egg and coat the edges of the puff pastry with the egg white and close, so that the salmon and spinach are enclosed in a packet. Brush the surface with the whisked egg yolk and score lightly with the knife.
- Sprinkle with sesame seeds and bake in the preheated oven for about 25 minutes until golden brown. A mixed salad or lamb’s lettuce tastes good with it. A fine selection of berries as a drink.
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