Salmon in Spinach Bed
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 sheets puff pastry, frozen, thawed
- 300 g spinach leaves, frozen
- nutmeg
- salt and pepper
- 4 cloves garlic
- 3 piece (s) salmon, frozen (125 grams each)
- some lemon juice
- 1 egg (s)
Print Recipe
Pin Recipe Instructions
- Thaw the salmon, rinse, pat dry, marinate briefly with salt, pepper and lemon juice.
- Briefly heat the frozen spinach with salt, pepper and nutmeg in a saucepan. Drain. Press in the garlic cloves, stir in.
- Place the defrosted puff pastry sheets next to each other with the short sides facing down so that the edges overlap slightly to create a long surface, now roll out.
- Spread the leaf spinach mixture two-thirds in the middle of the puff pastry. Place the salmon fillets on top and top with the remaining spinach leaves. Fold the puff pastry together like a strudel, glue the edges with egg yolk. Brush the outside of the puff pastry with egg white.
- Bake in the preheated oven at 200 degrees (convection 175 degrees) for about 25 - 30 minutes.
- If you want a sauce with it - Sauce Bernaise fits perfectly.
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