Crusted salmon (2)
Instructions
Peel the slices of salmon with a knife, spinarli and let them marinate for 1 hour in a cool place, in a bowl with wine, cranberry vinegar, oregano, fennel seeds and red pepper, chopped coarsely.
Peel, slice and blow up a pan the mushrooms with a little butter.
Roll out the puff pastry sheets defrosted with a rolling pin.
Pennellarli with the remaining melted butter and fold on themselves.
Drain the salmon steaks from marinade and place in the center of the folded squares of dough.
Deploy on them sautéed mushrooms and close the dough, forming packets.
Place them on a buttered oven.
Cook in oven at 180 degrees for 15 minutes.
Serve dumplings hot, accompanying them with a sauce prepared by simmering the sauce by cooking the mushrooms with the marinade and potato starch.
Ingredients and dosing for 4 persons
- 4 slices of salmon
- 4 tablespoons of butter
- 200 g of mushrooms
- 4 sheets of frozen puff pastry
- 2 tablespoons of potato starch
- For the marinade:
- 6 teaspoons of rosé wine
- 6 teaspoons of cranberry vinegar
- 2 teaspoons of sugar
- Oregano
- Fennel seeds
- Pink pepper