Salmon and Spinach Puff with Lemon Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 706 cal. | (34 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 5.2 g | (17 %) |
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 5.3 μg | (27 %) | ||
| Vitamin E | 8.4 mg | (70 %) | ||
| Vitamin K | 719.9 μg | (1,200 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 20 mg | (167 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 344 μg | (115 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 16.2 μg | (36 %) | ||
| Vitamin B₁₂ | 5.2 μg | (173 %) | ||
| Vitamin C | 102 mg | (107 %) | ||
| Potassium | 1,756 mg | (44 %) | ||
| Calcium | 268 mg | (27 %) | ||
| Magnesium | 166 mg | (55 %) | ||
| Iron | 7.3 mg | (49 %) | ||
| Iodine | 34 μg | (17 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 15.3 g | |||
| Uric acid | 146 mg | |||
| Cholesterol | 128 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 500 grams Salmon (or other fish fillets)
- 2 Tbsps lemon juice
- salt
- white peppers
- 750 grams Spinach
- 1 garlic clove
- 1 small onion
- Nutmeg
- 2 Tbsps olive oil
- 1 Tbsp breadcrumbs
- butter
- To bake
- 200 grams Pastry flour
- 1 generous pinch salt
- 2 tsps sunflower oil
- For the lemon sauce
- ½ tsp grated Lemon peel
- 1 Tbsp finely chopped shallots
- 1 Tbsp butter
- 150 grams Whipped cream
- 100 milliliters fish stock
- salt
- white peppers
- sugar
- 2 Tbsps lemon juice
Preparation steps
For the pastry, mix pastry flour with salt and oil and add 70–80 ml (approximately 1/3 cup) of warm water. Knead with the dough hook of a hand mixer until a relatively firm dough forms. Put the dough on a work surface and knead, then cover to rest for about 10 minutes.
Pinch spinach stems and rinse spinach. Drain well and coarsely chop. Peel onion and garlic and chop finely. Sauté in olive oil, add spinach, and season with salt, pepper and nutmeg. Cut fish fillets into 3 cm (approximately 1-inch) wide strips, sprinkle with lemon juice and season with pepper to taste.
To bake, roll out the dough on a lightly floured surface as thinly as possible using the back of the hands and fingertips. Sprinkle dough with breadcrumbs, cover with spinach and fish, fold in side edges of dough and quickly roll. Place on a baking sheet lined with parchment paper and bake in a preheated oven at 200°C (approximately 400°F) for about 40 minutes, occasionally basting with butter. Remove from oven, slice and serve with sauce.
For the lemon sauce, cook lemon zest and shallots in butter until translucent, pour in cream, lemon juice and fish stock, cover and let simmer for 15 minutes. Remove lid and boil for another 5 minutes. Mix in a blender, then season with salt, pepper and sugar. Serve hot over pastry.
