Puff pastry salmon bundles

Italiano

Puff pastry salmon with three different fillings recipe blog @vicaincucina

Puff pastry salmon bundles are puff pastry inside with a freshly seared salmon fillet and various fillings. I used the salmon fillets au naturel inspired by the recipe Salmon in crust proposed on the Rio Mare website.

Further down you will find the recipe for puff pastry and salmon bundles with three different fillings: puff pastry salmon with porcini mushrooms, thyme and walnuts; puff pastry salmon with spinach and puff pastry salmon with savoy cabbage, ginger and curry.

It is a versatile preparation as you can improvise the seasoning yourself, obviously taking into account the compatibility between the ingredients.

The crisp and golden crust decorated with various seeds makes the bundles very beautiful to look at and even tastier, you can choose whether to use them or not.

📝INGREDIENTS, PREPARATION TIME AND SERVINGS:

🍴 Serves🕓 Preparation🕓 Cooking
430 min20 min

PUFF PASTRY SALMON WITH PORCINI MUSHROOMS:

  • 4 packs (x 150 g each) of salmon fillet (fresh or preserved naturally)
  • 2 packs of puff pastry (rectangular format)
  • 1 egg (for brushing)
  • 500 g of porcini mushrooms (fresh or frozen)
  • Fresh thyme to taste
  • 1 clove of garlic
  • 1/2 onion (medium)
  • 3 tablespoons of extra virgin olive oil
  • 8 nuts
  • Salt to taste

PUFF PASTRY SALMON WITH SPINACH:

  • 4 packs (x 150 g each) of salmon fillet (fresh or preserved naturally)
  • 2 packs of puff pastry (rectangular format)
  • 1 egg (for brushing)
  • 400 g of spinach
  • 3 tablespoons of extra virgin olive oil
  • 1 clove of garlic
  • Salt and Pepper To Taste
  • Sesame to taste (to decorate)

PUFF PASTRY SALMON WITH SAVOY CABBAGE:

  • 4 packs (x 150 g each) of salmon fillet (fresh or preserved naturally)
  • 2 packs of puff pastry (rectangular format)
  • 1 egg (for brushing)
  • 400 g of savoy cabbage
  • 20 g of grated fresh ginger
  • 1 teaspoon curry
  • 1 tablespoon of extra virgin olive oil
  • Salt to taste

NOTE: If you prefer you can use fresh salmon cut it into fillets with dimensions of about 12 x 6 cm and about 2 cm high. Salt and pepper the salmon fillets, scald them in a pan with extra virgin olive oil on both sides for about 2 minutes per side.

Rio mare salmon recipes | Puff crusted salmon ingredients recipe blog @vicaincucina


METHOD:


1. Prepare the stuffing with porcini mushrooms, thyme and walnuts:

Shell the walnuts and put the cleaned kernels to soak for 15 minutes in hot water and half a teaspoon of salt. This process will allow the nuts to be softer and tastier.

Finely chop the onion. Brown it over a moderate flame in a pan with 1 tablespoon of oil, a clove of garlic and fresh thyme leaves.

After a minute, remove the garlic. Add the thawed porcini mushrooms, stir and continue cooking for about 10 minutes on low heat.

2. Prepare the stuffing with spinach:

Heat the extra virgin olive oil in a pan with a crushed garlic clove. After about 15 seconds remove the garlic and add the spinach, season with salt and pepper, mix and cook over low heat for no more than 2 minutes.

3. Prepare the stuffing with cabbage, curry and ginger:

Slice the cabbage à la julienne, peel and grate the ginger. In a pan, toast the curry and ginger for a minute with a little extra virgin olive oil.

Add the savoy cabbage and the salt to taste. Cover with a lid and cook over moderate heat for about 5 minutes.

4. Prepare and stuff puff pastry salmon bundles:

Beat an egg and leave it aside. Drain the salmon fillets and if necessary dab them with kitchen paper.

Take one sheet of puff pastry at a time (the other one leave it in the fridge until ready to use otherwise it will become sticky).

Take a large pan and roll out the puff pastry (with all the baking paper). While it is still cold, cut it into quarters – you can do it with a knife but also with a smooth or notched wheel.

You will have to get 4 rectangles of puff pastry; arrange the salmon fillets on each rectangle and immediately afterwards also the filling. Brush the edges with the beaten egg.

5. Complete the preparation of the puff pastry salmon bundles:

Preheat the oven to 200°C. Take the other puff pastry sheet from the fridge and divide it into four; do it quickly otherwise the dough will overheat and become sticky.

Arrange the rectangles obtained on the stuffed ones. By pressing lightly with your fingers try to close each bundle well. With the cutter cut the edges, you will get perfect puff pastry salmon bundles.

Make incisions in the upper part of each bundle, this will serve to release the vapors and allow the pasta to cook better. Brush with the beaten egg.

6. Bake the puff pastry bundles:

Bake in the preheated oven at 200°C for 10 minutes. After this time take out the pan and brush again with the egg.

Sprinkle some sesame (optional) and put in the oven for another 10 minutes. You can sprinkle sesame on all bundles, the taste is even better!

7. Before serving:

Leave the crusted salmon fillets to cool for 10 minutes.

Delicious puff crusted salmon bundles recipe with 3 different fillings blog @vicaincucina

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Puff pastry salmon bundles with three different fillings recipe with step by step photos and video blog @vicaincucina

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