SALMON BAKED IN PUFF PASTRY

This is yet another version of salmon, this time in puff pastry. I recommend it because this dish is both simple and elegant. Besides, salmon always tastes good. The recipe comes from the blog “Kwestia Smaku.”

 

***recipe for six people***

6 salmon fillets, skinned, each ca. 200 g
salt and peper
450 g of puff pastry
2 spoons of semolina
15 g of butter
juice from a half of lemon
1 spoon each of olives, parsley leaves and tarragon
glaze: 1 egg yolk mixed with 1 spoon of milk

I prepared a version for two, i.e. ca. 400 g of salmon and less than one pack of puff pastry, which nevertheless was enough, as we saved some for later.

***

Place the fillets on baking paper, spinkle some salt, pepper and lemon juice. Put them int the fridge. Cut the pastry into two parts, one much larger than the other. Form the smaller one into a rectangle that is just slightly bigger than the fillets. Put the cold pastry on a moistened baking tin and pierce with a fork. Bake in 220° C for 10 minutes, then sprinkle with semolina. Place the fillets, add some butter on top and sprinkle with olives, parslay and tarragon. Form the rest of the pastry into a rectangle and cover the fillets with it, folding the edges under. Grease the pastry with the glaze ingredients and bake for 15 minutes. Lower the heat to 160° C and bake for another 15 minutes. Cover it with foil once it browns too much.

Bon appétit!