.jpg?auto=compress%2Cformat&w=240&h=240)
.jpeg?auto=compress%2Cformat&w=240&h=240)
Puff Pastry Salmon
This will make you look like a pro 😍🐟
0:00 / 0:00
Team
Chefclub
Total time : 40 min
Ingredients for 6 people
3 leeks, green ends removed
1/2 cup sour cream
2 puff pastries
1/2 cup mozzarella, grated
10 oz fillet of salmon
2 egg yolks
Olive oil
Salt & pepper
Kitchenware
1 baking tray
Parchment paper
Step 1/4
Mince the leeks and cook them in a drizzle of olive oil. When they are starting to caramelize, add the sour cream, salt, and pepper, and spread them in the center of 1 of the puff pastries placed on the baking sheet lined with parchment paper. Add the grated mozzarella and salmon and cover with the 2nd pastry.
Step 2/4
Seal the dough on the edges of the salmon so that it takes the shape of the fillet. Trim the dough around the salmon to form a fish: a triangular point facing one end of the salmon fillet for the head, the fins at the top and bottom, and the tail fin at the other end.
Step 3/4
Fold over the top dough from the head part. Cut 2 triangles the size of the head from the dough scraps and place them on top. Cut 1 smaller triangle from the scraps and place it on top of the others. Put the folded part back on top of the whole. Place a strip of dough rolled into a spiral to make an eye.
Step 4/4
With the tip of a knife, draw the division between the head and body of the fish and make lines on the fins. Draw scales on the body of the fish with a spoon. Brush with egg yolk and bake for 25 minutes at 350 °F. Serve hot.
Discover more
GENERAL-Our other recipes
Ninho de batata palha & linguiça
¡Croissants de caramelo y manzana!
Croissants de caramelo y manzana!
¡Ramo de flores con chocolate!
Ramo de flores con chocolate!
¡Sándwich de solomillo de ternera!
Sándwich de solomillo de ternera!
¡El pastel y su bola de azúcar gigante!
El pastel y su bola de azúcar gigante!
Share with the community!
Have a note about this recipe? Share it here. Choose question or tip if that better fits your comment.
0/400 Character limit