Summary

Ingredients

• 430 g puff pastry from the coolin shelf (approx. 42 cm x 24 cm)
• 400 g salmon fillet (s)
• 300 g kale, washed and finely chopped
• 1 tablespoon butter
• 0.5 teaspoon ½ salt
• 0.5 teaspoon ½ black pepper
• 1 egg (s), whisked

For the marinade:

• 2 tablespoon Lee Kum Kee Premium Oyster Sauce

For the sauce mix:

• 1 tablespoon Lee Kum Kee teriyaki sauce
• 1 tablespoon Lee Kum Kee Supreme light soy sauce
• 1 tablespoon white wine

Print Recipe Pin Recipe

Instructions

1. 1. Cut the salmon into 3 to 4 cm thick slices and marinate with the oyster sauce.
2. 2. Preheat the oven to 220 ° C / convection 200 ° C or gas level 7.
3. 3. Fry the kale with butter in a medium-hot pan for 30 seconds, then add the sauce mixture to the kale and turn off the stove. Let cool down.
4. 4. Cut the puff pastry into 4 equal rectangles (approx. 10 cm x 24 cm).
5. 5. Divide the cooled kale in the middle of the dough rectangles and cover with the marinated fish. Form puff pastry pockets, enclose the filling well and fold the sealing edge down.
6. 6. Place the dumplings on a baking sheet lined with baking paper, brush with egg and bake for 25 minutes at 200 ° C / 180 ° C fan oven or gas mark 6 until golden brown.
7. Tips:
8. The fish can be replaced with silken tofu or firm tofu. This can be processed as described in the recipe.
9. The premium oyster sauce develops an umami taste.
10. Teriyaki goes particularly well with fish in terms of taste.