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Pablo Laris

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Recipe of Salmon and Spinach crust
Recipe

Salmon and Spinach crust

30 mins
Half
62
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A rich crust of baked salmon, prepared with fine herbs and a touch of excellent white wine for the season.
Learn more about Pablo Laris

Ingredients

4 portions
  • 500 grams fresh spinach
  • 2 salmon fillet, without skin, or thorns
  • fine herbs, to season
  • salt
  • black pepper
  • 4 tablespoons bechamel, thick
  • 2 sheets puff pastry
  • white wine, cooking
  • 1 egg, smoothie to decorate

Preparation

Preheat the oven to 180 - 200 ° C.
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.

PRESENTATION

Serve freshly removed from the oven and garnish with a sprinkle of parsley, top with a preferably white wine.

TIPS

When salting the salmon loins, we can also spread them in a spoonful of Dijon mustard, which will give a special touch to the dish. The wine can be red or white to taste.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Provided by USDA
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Ratings (1)
Claudia Márquez
06/12/2015 12:32:07
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