Salmon and Cabbage Stuffed Pastry Loaf
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,069 cal. | (51 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 71 g | (61 %) | ||
| Carbohydrates | 67 g | (45 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.3 g | (18 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 7.3 μg | (37 %) | ||
| Vitamin E | 6.8 mg | (57 %) | ||
| Vitamin K | 94.9 μg | (158 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 20.1 mg | (168 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 290 μg | (97 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 32.1 μg | (71 %) | ||
| Vitamin B₁₂ | 5.7 μg | (190 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 999 mg | (25 %) | ||
| Calcium | 110 mg | (11 %) | ||
| Magnesium | 67 mg | (22 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 36.7 g | |||
| Uric acid | 95 mg | |||
| Cholesterol | 552 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the pastry
- 500 grams Pastry flour
- 21 grams fresh Yeast (1/2 cube)
- 6 eggs
- ½ Tbsp salt
- 300 grams butter
- For the filling
- 400 grams Green cabbage
- 2 shallots
- 1 Tbsp butter
- 1 hard-boiled egg
- 2 Tbsps freshly chopped Dill
- 1 Tbsp freshly chopped parsley
- salt
- freshly grated Nutmeg
- freshly ground peppers
- 650 grams Salmon (skinless, ready to cook)
- 1 egg white
- 100 milliliters Whipped cream
- For brushing loaf
- 2 egg yolks
Preparation steps
For the pastry, mound flour on work surface and make a well in the center. Soften yeast with 80 ml (approximately 1/3 cup) lukewarm water and add to flour. Sift flour over yeast and let stand about 20 minutes. Add eggs and salt to flour mixture and knead to a soft dough. Knead softened butter into dough and form dough into a ball. Wrap dough in plastic wrap and refrigerate about 2 hours.
For the filling, cut cabbage into quarters, remove stalk and slice into thin strips. Blanch cabbage in boiling salted water and allow to drain for about 5 minutes. Peel and chop shallots, sauté in hot butter until browned and deglaze pan with 100 ml (approximately 1/2 cup) water. Cover pan and simmer over low heat about 25 minutes. Pour mixture through a seive to drain shallots.
Peel and chop egg. Place cabbage in a bowl and mix in chopped egg, dill and parsley and season with salt, pepper and nutmeg. Cut about 1/3 of the salmon into small cubes. Pureé salmon cubes in a blender with cold egg white and cold cream and season with salt. Stir drained shallots and salmon mixture into cabbage mixture and season with salt, nutmeg and pepper.
Roll out half the dough on a floured surface to a rectangle about 45 x 25 cm (approximately 18 x 10 inches), cutting and shaping so finished loaf will resemble a fish. Knead remaining dough again.
Spread half the filling onto half of the rolled-out dough, leaving a margin at one end to form fish tail, and around the edge of about 1.5 cm (approximately 1/3 inch).
Season remaining salmon fillet with salt and pepper and place on top of filling. Spread remaining filling over salmon fillet and brush egg yolk over edge of crust. Fold dough over to cover filling, pressing to seal edges. Form and cut unstuffed end of loaf to resemble a fish tail. Brush loaf with egg yolk. Roll out remaining dough and cut out circles about 2 cm (approximately 3/4 inch) diameter and place over dough to look like fish scales. Form and decorate dough for eye and fins as desired. Brush whole loaf with egg yolk.
Cut a small hole in center of loaf to allow steam to escape.
Let stuffed loaf stand about 10 minutes and preheat oven to 200°C (approximately 400°F). Brush loaf again with egg yolk and bake until golden brown, 40-45 minutes. Cut loaf into slices to serve.
