Salmon and Cabbage Stuffed Pastry Loaf

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Salmon and Cabbage Stuffed Pastry Loaf
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Health Score:
77 / 100
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 3 h. 40 min.
Ready in
Calories:
1069
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,069 cal.(51 %)
Protein43 g(44 %)
Fat71 g(61 %)
Carbohydrates67 g(45 %)
Sugar added0 g(0 %)
Roughage5.3 g(18 %)
Vitamin A0.7 mg(88 %)
Vitamin D7.3 μg(37 %)
Vitamin E6.8 mg(57 %)
Vitamin K94.9 μg(158 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.9 mg(82 %)
Niacin20.1 mg(168 %)
Vitamin B₆0.9 mg(64 %)
Folate290 μg(97 %)
Pantothenic acid2.2 mg(37 %)
Biotin32.1 μg(71 %)
Vitamin B₁₂5.7 μg(190 %)
Vitamin C38 mg(40 %)
Potassium999 mg(25 %)
Calcium110 mg(11 %)
Magnesium67 mg(22 %)
Iron3.7 mg(25 %)
Iodine23 μg(12 %)
Zinc2.3 mg(29 %)
Saturated fatty acids36.7 g
Uric acid95 mg
Cholesterol552 mg
Complete sugar6 g

Ingredients

for
6
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
How healthy are the main ingredients?
SalmonWhipped creamDillparsleyeggsalt

Preparation steps

1.

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.

2.

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.

3.

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.

4.

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.

5.

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).

6.

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.

7.

Cut a small hole in center of loaf to allow steam to escape.

8.

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.