Salmon in Puff Pastry

Juicy baked salmon in a crispy puff pastry crust will delight all your guests with its flavor and appearance.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

  • 500 g Dough, puff

  • 1 kg Fish, salmon

  • 60 g Butter, unsalted

  • 1 piece Lemon, fresh, without shell

  • 1 spoon Ginger, fresh

  • 0.5 teaspoons Spices, nutmeg, ground

  • 0.5 teaspoons Spices, cloves, ground

  • 1 pinch Salt, table

  • 1 pinch Spices, pepper, black

  • 2 piece Egg, fresh

  • 2 spoons Oil, olive

  • 3 twigs Thyme, fresh

  • 2 spoons Wheat flour, white, multi-purpose

  • 1 spoon Sesame seeds, dried

Steps

  1. Take the butter out of the refrigerator and let it soften slightly. Rinse the salmon fillets well and pat them dry. Remove the skin - make a cut near the skin at the narrower end and gently pull it down with a sharp knife to separate the skin from the meat. Run your fingers over the meat to find any bones and remove them with tweezers (or your fingers). Rinse the thyme sprigs. Rinse the lemon and grate about a tablespoon of zest.

  2. In a large bowl, combine the butter, lemon zest, candied ginger, ground cloves, and grated nutmeg. Mix everything well. Season the salmon fillets with salt and pepper. Then spread the herb butter on one side of each fillet. Make "sandwiches" by placing two salmon fillets on top of each other, with the buttered sides facing each other.

  3. On a floured surface, roll out the puff pastry to a thickness of 2 mm in the shape of a rectangle. Separate the egg yolks from the whites into two small bowls. Beat the egg yolks with a whisk. Place the salmon "sandwiches" one after the other (lengthwise) in the center of the puff pastry. Brush the edges of the pastry (with a brush or your fingers) with the beaten egg yolks. Then fold the bottom and top parts of the pastry over the salmon fillets. Fold the side edges upwards as well to create a package-like shape. Turn the parcel over so that the seam is on the bottom.

  4. Preheat the oven to 200 °C. Place a piece of aluminum foil on the bottom of a baking dish and lightly oil it. Place the salmon parcel on top, brush it with the beaten egg, and make 3 small slits on top with a knife. Sprinkle sesame seeds on top and place the thyme sprigs. Put the baking dish in the preheated oven and bake for 30 minutes.

  5. Take the baked salmon out of the oven and let it rest for 5 minutes. Then cut the parcel into 5 cm thick slices, serve them on plates, and enjoy.

Nutrition Information (Per 100g)

  • Calories: 246.11 kcal
  • Fat: 12.73 g
    • Saturated Fat: 3.38 g
  • Carbohydrates: 14.95 g
    • Sugars: 0.06 g
  • Protein: 15.55 g
  • Fiber: 0.44 g

Advice

Use the leftover egg whites in another dish or freeze them. Take the frozen puff pastry out of the refrigerator two hours before use and let it thaw at room temperature. Its best to use organic lemons, whose peel is not treated with pesticides. If organic lemons are not available, soak the lemon in hot water for a few minutes and wipe it well to remove the wax, which contains toxins.