Salmon and mussels in puff pastry crust
Instructions
Defrost the puff pastry.
Clean and wash the mussels, then let them open in a pan with 2 tablespoons of hot oil.
Remove from shells.
Derived from salmon fillet 4 equal pieces.
Cook briefly in a pan with the butter, flavored with 2 sprigs of thyme; Sprinkle the pretzels.
Roll out the dough on lightly floured pastry Board.
Cut into 4 squares of about 18 cm.
Place in the center of each piece of salmon and mussels 6.
Close the squares to fagottino, corner against angle.
With the beaten egg yolk.
Toss them in the oven at 180 degrees and cook for 15 minutes.
Tips: these delicate dumplings go well served hot, accompanied by a salad.
Suggested wine: Chardonnay Lison-Pramaggiore.
Ingredients and dosing for 4 persons
- 600 g of clean salmon fillet
- 400 g of frozen puff pastry
- 24 mussels
- Butter
- Olive oil
- 1 egg yolk
- 2 sprigs of thyme
- White flour
- Salt