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Salmon should not be omitted for holiday meals. I prepare it in different ways but now I have chosen to prepare it in puff pastry crust with a layer of spinach as a base.
- 2 pieces of salmon fillets (approx. 500 gr)
- 2 puff pastry sheets
- 400 gr spinach
- 3 cloves garlic
- 40 gr butter
- salt and pepper
- 1 or pt ones
Preparation time: less than 90 minutes
RECIPE PREPARATION Salmon with spinach in puff pastry crust:
The salmon fillets are cleaned of the skin and then portioned into 3 pieces each.
Season with salt and pepper.
Put the spinach in a pan in which I melted a little butter and sauté. Add the crushed garlic and season with salt and pepper. Leave until all the liquid drops and then take the bowl off the heat.
Puff pastry spread as much as possible. I cut it into 3 parts as seen in the picture below.
Place the salmon pieces and then the spinach evenly on each piece. Turn the edges of the dough to wrap the fish in an envelope.
Place the fish pieces in the pan with the joints facing down.
Slightly cut the dough superficially the dough diagonally in two different directions to obtain small diamonds. The dough will not swell unsightly. Grease with a beaten egg yolk and put in the oven over medium heat for 40 min.
Salmon with spinach in puff pastry crust - Recipes
We all know the taste of this fish with a red meat, with a special aroma, and with a slightly greasy taste. That's why I propose a very successful combination of taste between - salmon and a vegetable puree, which is extremely tasty and easy to taste, not to mention how many vitamins it contains.
- 3-4 slices of salmon
- a lemon
- olive oil
- dry dill
- 300 gr of potatoes
- 150 gr. of broccoli
- 100 g of carrots
- 50 gr of onion
- a tablespoon of olive oil
Wash the fish well, dry it with a paper kitchen towel. Heat the pan with a lot of olive oil and an uncleaned garlic clove, which is thrown away. Fry the salmon slices over high heat on both sides for 3-4 minutes each side. Remove the slices from the pan and place them on a paper napkin to remove the excess oil. Sprinkle with a little salt and dried dill or your favorite spice. Sprinkle with lemon juice over the fish.
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The "Sweet Romania" challenge has come to an end. A beautiful story, which spanned three years and contains many recipes, sent by those who participated enthusiastically in this project. Oh, I'm really sorry that I have to write a recipe for "Sweet Romania" for the last time.
The idea for this project belonged to Mihaela, whom we thank for hosting! You had a wonderful idea, Mihaela! I wish you all the best!
The last host of the challenge will be Elena, so if you have cooked something with dairy and / or green vegetables, send an email to Elena. That's what I'm going to do :)
Here is a simple recipe, suitable for the free time crisis I entered and for which I needed some ingredients:
a casserole of baby spinach (I washed the leaves and let them drain, then cut them into large strips),
250 g cherry tomatoes, I found some really tasty tomatoes at Carrefour,
300 g of tofu cheese, "Inedit" brand, it's as if I chose the assortment with peppers, cut into cubes.
red onion (1/2), cut julienne, (I also used some green onion threads, which I cut smaller),
a tablespoon of sunflower seeds,
salt, pepper - to taste, olive oil, a little lemon juice.
I carefully mixed all the ingredients, adjusted the taste of salt, sprinkled with olive oil and lemon juice and mixed lightly.
That was all.
Thanks, Elena, for hosting!
Mmm, a real delicacy. I serve a slice with great pleasure! Pup!
looks great! Hmm, maybe I dare and I just can't go out of the house to buy meat yet :) Kisses
I want it too. It looks really good! The recipe must be tried! Congratulations you have a very, very beautiful blog!
Lia, your little muscle came out super. It looks like millions and I guess it tastes like pastrami, mmmmmmmmmm. It's too hot for me here to dare to do such a thing, at least I think so, right? I guess you need a certain temperature there in the pantry.
Yumiiii, what a delight, it looks great!
I cordially invite you to the Dulce Romania challenge whose host I am in February!
I have one question: can you make a small package for me? :) I'm kidding of course, but I wouldn't mind if I found a gift in the box :))) it looks sensational!
Very interesting your experiments, I would also like to make my own sausages. I just tried a ham (boiled, after being in the bait) that came out a little too dry. But why do you want smoke-free, it's & quottoxic & quot?
I serve you at any time with the greatest pleasure.
I hope you're not stuck in the snow.
If so, then give a shout of struggle to come with shovels. :)
Thank you very much .
I'm glad you like what you found in my house. :)
Yes Gabita, it's too hot for you.
But let it be the whole bathroom :)
Thank you very much for the invitation.
I'm coming too fast. :))
I'm glad you like it.
Send the address and it is not known what the postman brings you.
I'll tell him to ring the doorbell twice. :)))
I don't think the smoke is toxic, in small quantities, but here in the village, people start smoking only for sausages, bacon or large quantities of meat. And I don't want to depend on anyone.
I want to do my "dirt"
When & quotvrea my muscles & quot. :))
I don't have a smoker yet.
no, darling, it's not the snow that keeps me in the house, it's an ugly cold! It's true that it's both cold and icy. Thanks for the help, kisses
I wish you health from the bottom of my heart.
Take care of yourself and get well as soon as possible.
Perfect! Perfect! Perfect. let the bad-hearted Italians die if they see this goodness ... besides their prosciutto. kiss a wonderful day !!
A delicacy! It looks very appetizing!
thank you very much for everything! I do everything I can, because I want to go to school tomorrow :)
How good it looks. I want a slice too. Kiss!
Lia what kindness. What does it look like. parka and ham.
Does it work with other meat? I have a turkey breast that I don't really know what to do with.
Foot, I think it works. You probably won't have to keep it too dry, because it's lean meat. Do an experiment, if you still don't know what to do with it. I'm just afraid it won't get too salty. But no, no invention would have appeared without experiments. We can be Mit-Busters too :)
can something like this be done at home, if I live in an apartment?
Yes. Provided we have 3 more weeks with temperatures below zero degrees, you can keep it dry on the balcony.
If it's hot, it spoils before it's ready.
I did something like this with duck breast that I matured (14 days) in the fridge. It must hang and not suffocate. It was wrapped in muslin. And my product looks like this (meaning wonderful).
Salmon in puff pastry crust
The puff pastry should be thawed slowly at room temperature. Peel the carrots and cut them in half, then boil them. 3 minutes before they are ready, add the frozen peas. Drain them and let them cool. Meanwhile, cut the dough sheet into 2 lengthwise. We put a part on the baking sheet, on the tray.
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If the salmon has skin, it must be taken down and checked by the bones. Cut the carrots lengthwise into 4. Place them as in the picture. We put the peas between them. Salt and pepper lightly.
Put the salted and peppered salmon fillet on both sides. Sprinkle finely chopped dill on top. Spread the other part of the dough lightly with a spatula and then place it over the salmon.
If there is dough left at one end, cut it, and cut out shapes from it, with which you decorate the puff pastry. Seal the edges by pressing lightly, then grease with beaten egg. Bake at 170-180 degrees for 35-40 minutes until the puff pastry turns brown. I suggest serving it with remoulade sauce, perfectly accompanies salmon, and duchess potatoes.
The restaurant at home
I know some will say "fried, unhealthy" but let's say I made up for it with the garnish. steamed green beans. Now, seriously, I really wanted something fast, without too much hassle, I had other more important things to do that day, someone was sick and he needed all my attention.
We need :
- 4 thin slices of pork chop, 1 egg, 1 tablespoon mustard, cornflakes, salt, pepper, oil
We prepare like this:
Beat the egg, add the mustard, salt, pepper and mix well. The cornflakes crumble. The meat slices are passed through the egg and mustard mixture, they are passed through the corn flakes, pressing well by hand to stick to the meat as well as possible.
Heat oil in a pan and fry the pieces of meat. Remove on the absorbent napkin to remove excess fat.
Serve hot, with the desired garnish, in my case with steamed green beans.