Salmon Fillet in Puff Pastry

Rinse and trim the peppers, remove the seeds and ribs and cut into strips. Trim the mushrooms and cut into quarters. Rinse the lovage and pluck the leaves from the stalks. Cut into strips and mix with the mushrooms. Rinse 1 lemon and squeeze the juice into a bowl.

Sauté the bell peppers in some of the butter for 1-2 minutes and set aside. Fry the mushrooms in the remaining butter for 2-3 minutes. Evaporate the liquid at high heat. Season both with salt and pepper.

Preheat the oven to 200°C (approximately 400ºF) and line a baking sheet with parchment paper.

Roll the thawed puff pastry into a square (roughly twice the size as the salmon). Cover the bottom half with peppers and mushrooms. Rinse the salmon, pat dry and drizzle with lemon juice. Season with salt and pepper and place on top of the vegetables.

Fold the pastry over the salmon and press the edges together so that it is properly sealed. Place on the baking sheet and brush with egg yolk.

Bake in the oven for about 40 minutes, until golden brown.

Serve with the remaining lemon cut into wedges.