Polish Salmon En Croute

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Polish Salmon En Croute
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Health Score:
Health Score
7,9 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
1119
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,119 kcal(53 %)
Protein75.7 g(77 %)
Fat68.44 g(59 %)
Carbohydrates47.49 g(32 %)
Sugar added0 g(0 %)
Roughage3 g(10 %)
Vitamin A173.56 mg(21,695 %)
Vitamin D0.5 μg(3 %)
Vitamin E2.88 mg(24 %)
Vitamin B₁1.18 mg(118 %)
Vitamin B₂1.61 mg(146 %)
Niacin43.88 mg(366 %)
Vitamin B₆2.56 mg(183 %)
Folate182.14 μg(61 %)
Pantothenic acid5.02 mg(84 %)
Biotin13.25 μg(29 %)
Vitamin B₁₂8.14 μg(271 %)
Vitamin C36.79 mg(39 %)
Potassium1,780.35 mg(45 %)
Calcium69.98 mg(7 %)
Magnesium121.84 mg(41 %)
Iron5.73 mg(38 %)
Iodine16.25 μg(8 %)
Zinc2.89 mg(36 %)
Saturated fatty acids13.65 g
Cholesterol225.97 mg
Author of this recipe:
How healthy are the main ingredients?
lemonegg

Ingredients

for
4
Ingredients
3.333 cups
Salmon fillet (skinned and cut into large chunks)
2 tablespoons
1 cup
fresh peas
2 tablespoons
1
red pepper (very finely diced)
2
scallions (finely sliced)
12 ounces
Puff pastry (thawed, if frozen)
1
unwaxed lemon (juiced)
1
egg (separated)

Preparation steps

1.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and line a baking tray with grease-proof paper.
2.
Season the salmon with salt and ground black pepper and fry all over in a pan in hot vegetable oil. Reduce the heat and cook through, turning occasionally. Remove from the pan, leave to cool and then chop coarsely.
3.
Blanch the peas in boiling salted water for 3-4 minutes. Drain, quench in cold water and drain thoroughly.
4.
Heat the oil in a pan and briefly fry the pepper, spring onions and peas; season with salt and ground black pepper and remove from the hob.
5.
Place the sheets of puff pastry one on top of the other and roll out to a rectangle 0.5 cm thick. Arrange the salmon on top, leaving a 1 cm gap around the edge. Put the vegetables in a line in the centre of the salmon and drizzle the filling with lemon juice.
6.
Brush the edges with egg white and roll up the pastry, pressing the edges together firmly. Put the pastry roll on the baking tray. If desired, make small stars out of the leftover pastry and use these to decorate the roll. Brush the pastry all over with egg yolk and bake in the oven for 20-25 minutes until golden.
7.
Remove from the oven, rest briefly then cut into slices and serve.