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Salmon fillets in Pastry
Ingredients
| 4 medium | salmon fillets, about 180g each |
| 400 g | white flour |
| 300 g | butter |
| 2 medium | eggs |
| fresh lemon juice | |
| salt and freshly ground pepper, to taste |
Method
Preparation time: ca. 30 min / Grade of difficulty: tricky / Calories per portion: n/a
Sift the flour and put into a bowl. Add a pinch of salt and quarter of the butter and mix together until it resembles breadcrumbs
Add 1 egg and a little cold water and continue mixing until it becomes a pliable dough. Knead lightly and turn out onto a floured work surface or wooden board.
Roll out the pastry into a wide strip. Dot 75g of the butter all over the pastry. Fold the pastry into three sections and roll out. Repeat the process twice more, fold and roll roughly.
When ready finally roll out 8 pieces of the same size.
Preheat oven to 200°C.
Place one of the fillets into the middle of the pastry, add a squeeze of lemon juice, pepper and salt.
Beat the other egg in a separate bowl and use to brush the edges of the pastry. Then cover with a second piece of pastry, press gently to seal.
Finish off by pinching all around the base with a fork and trim around the edges if necessary.
Repeat with the other 3 pieces of salmon.
Bake for 30-35 minutes until the pastry is cooked and golden.
Serving suggestion: Serve hot with new potatoes, baby carrots and asparagus.
Add 1 egg and a little cold water and continue mixing until it becomes a pliable dough. Knead lightly and turn out onto a floured work surface or wooden board.
Roll out the pastry into a wide strip. Dot 75g of the butter all over the pastry. Fold the pastry into three sections and roll out. Repeat the process twice more, fold and roll roughly.
When ready finally roll out 8 pieces of the same size.
Preheat oven to 200°C.
Place one of the fillets into the middle of the pastry, add a squeeze of lemon juice, pepper and salt.
Beat the other egg in a separate bowl and use to brush the edges of the pastry. Then cover with a second piece of pastry, press gently to seal.
Finish off by pinching all around the base with a fork and trim around the edges if necessary.
Repeat with the other 3 pieces of salmon.
Bake for 30-35 minutes until the pastry is cooked and golden.
Serving suggestion: Serve hot with new potatoes, baby carrots and asparagus.
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