Crusted salmon
Ingredients
Instructions
- 400 g puff pastry
- 130 g RiceCrusted salmon
- 500 g Fresh salmon
- 1 small bunch of dill
- 1 egg yolk
- 1 shallot
- 10 g Butter
- Salt
- Pepper
- Cook the rice for 10 minutes in a pan of salted boiling water. Drain. Steam the salmon for about 10 minutes then strip the flesh and crumble it coarsely.
- Fry the peeled and minced shallot in a buttered pan. Add the rice and the chopped dill, salt, pepper and mix.
- Divide the puff pastry in 2 then roll out each piece of dough in the shape of a rectangle. Place 1 rectangle of dough on an oven tray lined with baking paper. Spread a layer of rice in the center, cover with a little salmon, then repeat the operation with the rest of the ingredients.
- Cover with the 2nd puff pastry and seal the edges well by pressing down with your fingertips (you can keep the scraps of pastry to make fish-shaped decorations). Glaze the puff pastry with the egg yolk diluted in a little water and place in the fridge for 30 minutes.
- Preheat the oven to 200°C (th.6/7). Bake the salmon for about 45 minutes. Serve hot.
Crusted salmon
Today we offer you the following recipe: Crusted salmon
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Crusted salmon Recipe – Crusted salmon Recipes
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