Salmon Fillet with Spinach in Puff Pastry and Mustard Cream Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 salmon fillet (s)
- 8 sheet / s puff pastry
- 250 g spinach leaves (frozen)
- 2 small onions
- 1 egg (s)
- 2 cl Pernod
- 100 ml cream
- 2 tablespoon mustard
- 200 ml white wine
- 100 ml vermouth
- salt
- pepper
Print Recipe
Pin Recipe Instructions
- Dice the onions and let half of them become translucent in the pan. Add the thawed spinach leaves and stir for 3-4 minutes. Season to taste with salt, pepper and pernod.
- Roll out the puff pastry. Cut into four rectangles of 20 x 10 cm and cover half of each plate with a salmon fillet. Spread the spinach on the fish. Brush the edges with a little water and then close. Press the edge with a fork. Mix the egg yolk with a little water and brush the dumplings with it.
- Bake in the preheated oven at 200 ° C for approx. 20-25 minutes.
- Sweat the remaining onion cubes in butter and deglaze with white wine. Add the mustard and wormwood and let it steep for 2-3 minutes. Then add the cream and thicken slightly.
- Serve immediately.
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