John Myers
~ Wild Salmon with Leek Coated in Puff Pastry ~
The perfect ~ wild salmon with leek coated in puff pastry ~ recipe with a picture and simple step-by-step instructions.
- 1 PK Frozen puff pastry 270 gr
- 1 PK Wild salmon frozen 250gr
- 1 pole Leek
- 2 tbsp Processed cheese 20% fat
- 2 tbsp Cream
- 1 Egg
- 1 tbsp Milk
- 2 tbsp Sunflower oil
- 40 g Homemade herb butter
- Salt, pepper and nutmeg
- Remove the salmon and puff pastry from the freezer and allow to thaw. Only let the salmon thaw because then it is easier to cut into strips.
- Heat 2 tablespoons of sunflower oil in a pan (wooden spoon test) and briefly sear the salmon in it. Pepper and remove from the pan. In the same pan, sauté the leek, cut into rings and washed, season with salt, pepper and nutmeg, add a little herb butter and set aside.
- Place the defrosted puff pastry on a baking tray, bed a strip of salmon lengthways on it and place the leek on top of the salmon. Just so much that some of it is left over as a vegetable side dish.
- Roll up the whole thing and score the dough at 1.5 cm intervals. Whisk the egg yolks and use them to spread the dough. Now it’s time to add the whole thing to the 210 degree preheated oven and let it bake until golden brown in it for about 20-25 minutes.
- No sauce is actually necessary for this dish, but if you want, you can serve it with a white sauce with herb, cheese, lemon, dill or hollandaise flavor.
- A lovely WW ex. Riesling, Spätlese or a Mosel-Saar-Ruber. Men can also enjoy a delicious cold beer.
- Hoci wishes you a lot of fun and enjoyment
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