Puff Pastry with Salmon and Sole

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(1 vote)
Puff Pastry with Salmon and Sole
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Health Score:
79 / 100
1 hr 45 min.

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie744 cal.(35 %)
Protein34 g(35 %)
Fat53 g(46 %)
Carbohydrates33 g(22 %)
Sugar added0 g(0 %)
Roughage3.4 g(11 %)
Vitamin A0.5 mg(63 %)
Vitamin D4.3 μg(22 %)
Vitamin E4.7 mg(39 %)
Vitamin K73.5 μg(123 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.5 mg(45 %)
Niacin15.2 mg(127 %)
Vitamin B₆0.7 mg(50 %)
Folate97 μg(32 %)
Pantothenic acid0.8 mg(13 %)
Biotin10.8 μg(24 %)
Vitamin B₁₂4.1 μg(137 %)
Vitamin C15 mg(16 %)
Potassium873 mg(22 %)
Calcium85 mg(9 %)
Magnesium80 mg(27 %)
Iron2.5 mg(17 %)
Iodine22 μg(11 %)
Zinc1.4 mg(18 %)
Saturated fatty acids25.5 g
Uric acid77 mg
Cholesterol233 mg
Complete sugar3 g


2 packets Puff pastry dough (frozen)
500 grams Salmon
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)
How healthy are the main ingredients?
SalmonWhipped creamparsleyDillsaltegg

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.