Salmon with Spring Vegetables in Puff Pastry Coating

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Appetizers & Snacks
Cuisine European
Servings (Default: 4)

Ingredients

  • 4 salmon steak (s), frozen
  • 1 large carrot (s)
  • 1 zucchini
  • 1 spring onion (s)
  • 2 shallot (s)
  • salt and pepper
  • 50 ml beer (Pilsener)
  • 3 tablespoon olive oil
  • 4 sheet / s puff pastry, frozen
  • 200 g crème fraîche
  • 50 g processed cheese
  • Herbs, Italian
Salmon with Spring Vegetables in Puff Pastry Coating
Salmon with Spring Vegetables in Puff Pastry Coating

Instructions

  1. Chop the shallots and let them turn translucent in 2 tablespoons of olive oil. One after the other, grate the carrot, zucchini and chop the spring onion, add the beer, creme fraiche and processed cheese and stir well. Season and simmer on a low heat.
  2. Fry the salmon slices in the olive oil for 2 minutes on all sides.
  3. Place the salmon from the pan on the puff pastry sheets, pour 2 tablespoons of vegetables over them and seal the pastry with a coat.
  4. The whole thing is baked for about 30 minutes at 170 ° C (follow the baking instructions for the puff pastry).
  5. This goes well with ribbon noodles, on which the remaining vegetable sauce is spread.

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