Hearty Soup with Chicken, Salmon, Spinach and Puff Pastry Crust

Peel shallot and garlic and finely chop. Rinse meat, pat dry and cut into strips. Rinse spinach, trim and spin dry. In a saucepan, melt the butter and saute the meat until browned. Remove from pan and set aside. Add the shallot and garlic and sweat until translucent, sprinkle with the flour and cook until thickened. Pour in the wine. Stirring with a whisk to prevent lumps, pour in the broth and cream and bring to a boil. Add the spinach and the reserved chicken, season with salt, pepper and nutmeg and simmer for about 5 minutes over medium heat. Remove the soup from heat and let cool slightly.

Roll out the pastry on a floured surface and cut out into 4 circles the size of the soup bowls.

Preheat the oven to 225°C (approximately 425°F).

Cut the salmon into strips and divide evenly among soup bowls, top with the soup and brush the tops of the bowls with egg white. Place the dough circles on top, press the edges and brush the top of the dough with egg yolk.