Salmon in puff pastry

Ingredients for 3 servings:

• 400 g salmon fillet(s)
• 1 roll of topping dough
• 20 beetroot leaves (use the tubers for other purposes)
• 150 g sheep’s cheese
• 1 egg(s)
• olive oil
• Thyme
• oregano
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

With a coating of beetroot leaves and feta cheese

Remove the stems from the beetroot leaves and place the leaves in boiling salted water for about 6 seconds. Remove the leaves from the water, drain, and pat dry with a paper towel. Spinach can also be used—beetroot leaves have more flavor. Pluck and finely chop the herbs. Separate the egg. Finely crumble the feta cheese in a bowl and mix with the herbs and olive oil to form a soft paste. Season with salt and pepper. Place the leaves in layers on a kitchen towel—the surface should be about twice the size of the salmon. Spread the feta cheese paste thinly over the bed of leaves and place the salmon in the center. Using the kitchen towel, fold the remaining surface of the bed of leaves over the salmon. Roll up the puff pastry, brush with egg yolk, and place the salmon puff parcel on one half—leaving a 2cm border. Pull the free side of the puff pastry over the parcel, touching the bottom layer of pastry. Brush the remaining edges with egg yolk, fold them up, and press down lightly. Make sure the puff pastry is tightly wrapped—this will prevent leakage and ensure the salmon stays moist. Preheat the oven to 220°C and bake the salmon on the middle rack for about 25 minutes. When the puff pastry turns brown, the salmon is done. Since I already have all the ingredients for a main course—pasta, fish, and vegetables—I just serve it with a salad.