Salmon in Puff Pastry
- For the salmon
- 450 grams Puff pastry dough (frozen)
- 1 kilogram Salmon (without skin)
- 125 grams Spinach
- peppers (freshly ground)
- 1 egg white
- 150 grams Whipped cream
- 2 tablespoons Noilly Prat
- 1 egg yolk
Thaw the puff pastry. Slice 300 grams (approximately 1 cup) of the salmon into thin pieces.
Rinse spinach and drain.
Combine the salmon with the spinach. Add the egg, cream and vermouth, and season to taste with salt and pepper.
Place the puff pastry on a surface and roll out to 3 mm (approximately 1/4 inch) thick and a 25 x 25cm (approximately 10 x 10 inch) square. Season the remaining salmon fillet with salt and pepper. Sprinkle one side of the puff pastry with half the spinach mixture .
Place the salmon fillet on top. Beat the egg yolks and brush around the edges. Fold the puff pastry over and seal with the egg yolk. Brush the egg yolk all over the pastry. Place on a parchment paper lined baking sheet and bake in a 220°C (approximately 425°F) oven on the middle rack until golden, about 25-30 minutes.
For the sauce: Peel and finely chop the shallots. Melt the butter in a saucepan and sweat the shallots until translucent. Stir in the wine and stock and allow to reduce to 1/3. Stir in the crème fraîche, bring to a boil and season with salt and cayenne pepper.
To serve, cut the pastry into slices and serve with the sauce.