Salmon in Puff Pastry with Risotto
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,098 cal. | (52 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 69 g | (59 %) | ||
| Carbohydrates | 69 g | (46 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.8 g | (16 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 8.4 μg | (42 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin K | 7.4 μg | (12 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 28.1 mg | (234 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 122 μg | (41 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 18 μg | (40 %) | ||
| Vitamin B₁₂ | 6.3 μg | (210 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 1,079 mg | (27 %) | ||
| Calcium | 132 mg | (13 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 6.7 mg | (45 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 35.5 g | |||
| Uric acid | 76 mg | |||
| Cholesterol | 268 mg | |||
| Complete sugar | 3 g |
Ingredients
- For the puff pastry
- 450 grams Puff pastry dough (frozen)
- For the risotto
- 1 onion
- 2 Tbsps butter
- 180 grams Arborio rice (such as arborio)
- 125 milliliters dry white wine
- 1 generous pinch Saffron
- 500 milliliters clear Vegetable broth
- salt
- freshly ground peppers
- 30 grams freshly grated Parmesan
- 1 Tbsp butter
- For the chanterelles
- 300 grams fresh Chanterelle
- 1 garlic clove
- 1 Tbsp olive oil
- 1 tsp freshly chopped thyme
- For the salmon
- 600 grams Salmon (ready to cook, skinless)
- lemon juice (for drizzling)
- 1 egg (separated)
Preparation steps
For the puff pastry: Thaw puff pastry.
For the risotto: Dice onion finely. Melt butter in a saucepan and cook onion until soft. Add rice and sauté until it smells fragrant. Pour in wine with saffron and allow rice to absorb wine while stirring. Pour in as much broth so that rice is covered and let soak while stirring well. Repeat this process as many times until rice is cooked and broth is used up. The rice should be soft cooked (about 20 minutes). Season with salt and pepper and stir in cheese and butter with a fork. The texture shoud be creamy (not loose or dry).
For the chanterelles: Brush mushrooms with a damp cloth and cut smaller if necessary. Peel garlic, chop finely and sweat in a large frying pan glazed with hot oil. Add mushrooms, fry briefly, season with salt, pepper and thyme to taste and remove from heat.
Preheat oven to 200°C (approximately 400°F) and line a baking sheet with parchment paper.
For the salmon: Rinse fish fillets, pat dry, sprinkle with lemon juice and season with salt and pepper. Roll out puff pastry into squares, about 20 cm (approximately 8 inches) on a side. Brush puff pastry square with egg white. On the pastry place a little risotto and some chanterelles, lay fish on top, combine everything into one package, press edges together with a fork and place with seam down on the baking sheet. Brush pastry evenly with egg yolk and let bake until golden for 35-40 minutes in preheated oven. Take finished baked packets from the oven and serve cut in half.
