Puff Pastry with Salmon and Sole
Nutritional values
(Percentage of daily recommendation)
| Calorie | 744 cal. | (35 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 53 g | (46 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 4.3 μg | (22 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 73.5 μg | (123 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 15.2 mg | (127 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 97 μg | (32 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 10.8 μg | (24 %) | ||
| Vitamin B₁₂ | 4.1 μg | (137 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 873 mg | (22 %) | ||
| Calcium | 85 mg | (9 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 25.5 g | |||
| Uric acid | 77 mg | |||
| Cholesterol | 233 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 2 packets Puff pastry dough (frozen)
- 500 grams Salmon
- salt
- 250 grams Sole fillet
- 4 Tbsps lemon juice
- 2 slices Toast
- 100 grams Whipped cream
- 2 eggs (separated)
- 1 bunch parsley
- 1 bunch Dill
- 4 Tbsps finely chopped Shelled pistachio
- Lettuce (for garnish)
Preparation steps
Rinse fish fillets and pat dry. Cut the sole into wide strips and sprinkle with lemon juice. Freeze for 15 minutes. Thaw puff pastry. Trim crusts off toast and soak in the cream. Puree the salmon, toast and 1 egg yolk. Season with salt and pepper to taste. Cut a template in the shape of a fish from sturdy paper, sized to fit on a baking sheet. Thinly roll out 4 puff pastry sheets together, and cut pastry into the shape of a fish using the template.
Rinse the herbs, shake dry, chop fine and fold into the salmon puree. Beat the egg whites very stiff. Reserve 2 tablespoons of egg white, folding the rest into the salmon puree along with the pistachios. Spoon half of the salmon mixture onto the pastry, leaving a 2-cm (approximately 1-inch) border all around. Brush the reserved egg white onto the border. Gently press the sole strips lengthwise into the salmon mixture, and cover with the remaining puree. Preheat the oven to 200°C (approximately 400°F).
Roll out the remaining dough sheets and lay over the filling. Press to seal around the edges. Trim off excess to reveal the shape of the fish. From the remaining dough, form scales, mouth, and eyes. Attach the decorative elements with egg yolk. When complete, mix the second yolk with 1 tablespoon water and brush over the top of the pastry. Bake in preheated oven until golden brown, 35–40 minutes. If the fish is browning too quickly, cover with aluminum foil. Arrange lettuce leaves on a platter and place fish on top. Serve cold or hot.
