We boil water in a casserole, cook the spinach on medium heat for 5 minutes, strain and reserve.
Sprinkle the salmon with herbs on both sides and let marinate a few minutes is white wine.
We extend the sheets of puff pastry. On one of them, place a little pile with half cooked spinach, add two tablespoons of béchamel, and put on top of a salmon loin. Salpimientamos.
Cut the puff pastry, and close it forming a small package, leaving the folds below. Proceed the same with the other sheet of puff pastry.
To decorate, we can use a grid cutter on the leftover dough, or cut strips and place them crosswise on the salmon packets.
We pinch the puff pastry packets with beaten egg, we decorate we give more flavor with a little grass on the pinceleado egg.
We bake for about 20 minutes and serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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