Salmon puff
Instructions
Time for spinach thawed at room temperature.
Peel the garlic, crushing and Brown in a pan with the butter.
Add spinach and cook for 10 minutes, stirring occasionally.
Salt and pepper lightly.
When ready remove the garlic.
You'll have meanwhile left to thaw the puff pastry.
Pull it with the rolling pin on floured pastry Board, giving it the shape of a rather long and narrow rectangle.
Then another with spinach, leaving around an edge of about 2 cm wide.
Arrange on the spinach salmon slices lightly sprinkled with salt and pepper.
Wrap the dough over itself, carefully sealing edges.
Brush the surface of the dough with the beaten egg yolk and bake the rolls in the oven already brought to a temperature of 200 degrees for about 40 minutes, until the pasta is thoroughly cooked and golden.
Meanwhile, prepare the sauce.
Saute chopped shallots in oil the more finely can thawed shrimp: pour, let them Brown, then moisten with the white wine.
Keepn it slowly, add salt and pepper.
Puree the shrimp with cream and serve hot, cut the dough into slices with prepared sauce, too hot.
Ingredients and dosing for 4 persons
- 1 pack of frozen puff pastry
- 500 g of slices of fresh salmon
- 450 g of frozen chopped spinach
- 1 clove of garlic
- 30 g of butter
- 1 egg
- Salt
- Pepper
- For the sauce:
- 200 g of frozen shrimp
- 25 cl of cream
- 1 shallot
- 2 tablespoons of olive oil
- 2 tablespoons of dry white wine
- Salt
- Pepper