🍽️ Crispy Salmon in a Puff Pastry Pouch

Name: Crispy Salmon in a Puff Pastry Pouch
Total time: 30 min
Yield: 4 servings
Ingredients: 3 red bell peppers; 400 g mushrooms; 1 stalk lovage; 2 unpeeled lemons; 2 tbsp butter; 300 g puff pastry (frozen); salt; pepper (from the mill); 1 salmon fillet (skinless and boneless approx. 1.2 kg); 1 egg yolk

255 kcal · 30 min · 4 servings

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Ingredients

3 red bell peppers
400 g mushrooms
1 stalk lovage
2 unpeeled lemons
2 tbsp butter
300 g puff pastry (frozen)
salt
pepper (from the mill)
1 salmon fillet (skinless and boneless approx. 1.2 kg)
1 egg yolk

Instructions

1. Thoroughly wash the bell peppers.
2. Remove the stems, seeds, and white membranes from the peppers.
3. Cut the peppers into thin strips.
4. Clean the mushrooms and cut them into quarters.
5. Wash the lovage.
6. Pluck the lovage leaves from the stems and slice them into thin strips.
7. Mix the lovage strips with the mushrooms.
8. Wash one lemon.
9. Grate some of the lemon zest.
10. Squeeze the juice from the lemon.
11. Heat one tablespoon of butter in a pan.
12. Sauté the pepper strips in the hot butter for one to two minutes.
13. Remove the peppers from the pan and set them aside.
14. Fry the mushrooms in the remaining butter for two to three minutes.
15. Allow the liquid in the pan to evaporate completely over high heat.
16. Season the peppers with salt and pepper.
17. Season the mushrooms with salt and pepper.
18. Preheat the oven to 200 degrees Celsius fan-assisted.
19. Line a baking sheet with baking paper.
20. Roll out the thawed puff pastry into a square shape.
21. Ensure the pastry is about twice as large as the salmon.
22. Cover the bottom half of the pastry with the pepper strips.
23. Cover the bottom half of the pastry with the mushroom mixture.
24. Wash the salmon fillet.
25. Pat the salmon dry with a kitchen towel.
26. Drizzle some lemon juice over the salmon.
27. Season the salmon with salt and pepper.
28. Place the salmon on top of the vegetable bed.
29. Fold the top half of the pastry over the salmon.
30. Press the edges of the pastry firmly together to seal them.
31. Place the parcel on the prepared baking sheet.
32. Brush the surface of the pastry with egg yolk.
33. Bake the parcel in the oven for about 40 minutes.
34. Remove it when it is golden brown.
35. Cut the remaining lemon into wedges.
36. Serve the salmon with the lemon wedges.
37. Serve additional vegetables on the side if desired.

Nutrition per serving

kcal: 255
Protein: 8 g · Fett/Fat: 18 g · Carbs: 14 g