Salmon En Croûte

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(1 vote)
Salmon En Croûte
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Health Score:
7,7 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
344
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie344 kcal(16 %)
Protein16.27 g(17 %)
Fat24.26 g(21 %)
Carbohydrates15.4 g(10 %)
Sugar added0 g(0 %)
Roughage1.27 g(4 %)
Vitamin A339.43 mg(42,429 %)
Vitamin D0.05 μg(0 %)
Vitamin E0.69 mg(6 %)
Vitamin B₁0.27 mg(27 %)
Vitamin B₂0.36 mg(33 %)
Niacin9.36 mg(78 %)
Vitamin B₆0.54 mg(39 %)
Folate46.09 μg(15 %)
Pantothenic acid1.14 mg(19 %)
Biotin3.91 μg(9 %)
Vitamin B₁₂1.71 μg(57 %)
Vitamin C14.12 mg(15 %)
Potassium452.7 mg(11 %)
Calcium35.46 mg(4 %)
Magnesium33.99 mg(11 %)
Iron1.54 mg(10 %)
Iodine3.48 μg(2 %)
Zinc0.7 mg(9 %)
Saturated fatty acids9.28 g
Cholesterol81.58 mg

Ingredients

for
1
Ingredients
300 grams Puff pastry dough (frozen)
600 grams Salmon (skinless)
salt
freshly ground peppers
1 splash lemon juice
2 sprigs parsley
75 grams softened butter
2 Tbsps mixed Mustard seed
Pastry flour (for dusting)
1 egg yolk
2 carrots
½ Kohlrabi
1 stalk Leeks
30 grams butter
200 milliliters fish stock
100 milliliters Whipped cream
How healthy are the main ingredients?
SalmonLeekWhipped creamparsleysaltcarrot

Preparation steps

1.

Thaw the puff pastry. Preheat the oven to 200°C (approximately 400°F). Rinse the fish, pat dry, season with salt and pepper and sprinkle with a little lemon juice. Rinse the parsley, shake dry and finely chop the leaves. Mix together the butter, mustard seeds and parsley. Roll out the puff pastry on a floured work surface into a thin rectangle.

2.

Arrange the salmon along 1 long side of the puff pastry, brush with mustard butter, sprinkle with water and fold the other half over the top, pressing the edges firmly together. Arrange on a baking sheet lined with parchment paper and brush with egg yolk. Bake until golden brown, around 25-30 minutes. Meanwhile, rinse the vegetables, peel and julienne.

3.

Melt the butter in a frying pan and sauté the vegetables, tossing occasionally. Season with salt and pepper, remove from the pan and keep warm. Add the fish stock to the pan, bring to a boil then add the cream, season with salt and pepper and foam with an immersion blender. Remove the salmon from the oven, cut into pieces and distribute between serving plates with the vegetables and foam.