Salmon fillets in puff pastry with spinach sauce and tortilla - an elegant and delicious recipe
Preparation time: 20 minutes
Baking time: 25 minutes
Total time: 45 minutes
Number of servings: 4
This refined recipe for salmon fillets in puff pastry is perfect for a special dinner or a weekend lunch. The combination of juicy salmon, crispy pastry, and creamy spinach sauce is sure to impress any guest. Using a tortilla between the pastry and sauce is a clever trick that will absorb excess moisture, ensuring a perfect texture.
Ingredients:
- 4 salmon fillets (approximately 150-200g each)
- 1 package of puff pastry (approximately 400g)
- 200g fresh or frozen spinach
- 1 small onion, finely chopped
- 2 cloves of garlic, chopped
- 200ml cooking cream
- 1 large tortilla
- 1 egg (for brushing)
- Salt and pepper to taste
- Olive oil
- Optional: lemon and fresh dill for serving
Instructions:
1. Preparing the ingredients: Start by preheating the oven to 200°C. If using frozen spinach, thaw it and squeeze out the excess water. Chop the onion and garlic and prepare all the ingredients to have everything at hand.
2. Cooking the salmon: In a non-stick skillet, add a little olive oil and heat over medium heat. Season the salmon fillets with salt and pepper, then lightly fry them on each side for 2-3 minutes until golden. There is no need to cook them completely, as they will continue to cook in the oven.
3. Preparing the spinach sauce: In the same skillet, add the chopped onion and garlic. Sauté for 2-3 minutes until translucent. Add the spinach and cook for 2 minutes until softened. Stir in the cooking cream and let it simmer gently for 5 minutes. Season with salt and pepper to taste.
4. Preparing the pastry: Roll out the puff pastry on a clean surface. Cut it into 4 equal squares, leaving a little space to add the filling. Place a tortilla on each puff pastry square, then add a layer of spinach sauce and the salmon fillet on top.
5. Closing the pastry: Fold the corners of the pastry over the filling, sealing the edges well to prevent leaking. Beat the egg and brush the surface of each parcel with the beaten egg for a golden and crispy crust.
6. Baking: Place the pastry-wrapped fillets on a baking tray lined with parchment paper and bake in the preheated oven for 20-25 minutes, or until the pastry is golden and crispy.
7. Serving: Once baked, let them rest for a few minutes before cutting. You can serve the salmon fillets with a slice of lemon and a little fresh dill for an extra touch of freshness.
Practical tips:
- If you want to save time, you can use frozen spinach, but make sure to squeeze it well to remove excess water.
- You can experiment with other vegetables, such as broccoli or zucchini, to add variety to the recipe.
- This recipe can be adapted using white fish or chicken instead of salmon for a different variation.
This recipe for salmon fillets in puff pastry is not only simple but also a true delight, perfect for celebrating special moments! Enjoy every bite!
Preparation time: 20 minutes
Baking time: 25 minutes
Total time: 45 minutes
Number of servings: 4
This refined recipe for salmon fillets in puff pastry is perfect for a special dinner or a weekend lunch. The combination of juicy salmon, crispy pastry, and creamy spinach sauce is sure to impress any guest. Using a tortilla between the pastry and sauce is a clever trick that will absorb excess moisture, ensuring a perfect texture.
Ingredients:
- 4 salmon fillets (approximately 150-200g each)
- 1 package of puff pastry (approximately 400g)
- 200g fresh or frozen spinach
- 1 small onion, finely chopped
- 2 cloves of garlic, chopped
- 200ml cooking cream
- 1 large tortilla
- 1 egg (for brushing)
- Salt and pepper to taste
- Olive oil
- Optional: lemon and fresh dill for serving
Instructions:
1. Preparing the ingredients: Start by preheating the oven to 200°C. If using frozen spinach, thaw it and squeeze out the excess water. Chop the onion and garlic and prepare all the ingredients to have everything at hand.
2. Cooking the salmon: In a non-stick skillet, add a little olive oil and heat over medium heat. Season the salmon fillets with salt and pepper, then lightly fry them on each side for 2-3 minutes until golden. There is no need to cook them completely, as they will continue to cook in the oven.
3. Preparing the spinach sauce: In the same skillet, add the chopped onion and garlic. Sauté for 2-3 minutes until translucent. Add the spinach and cook for 2 minutes until softened. Stir in the cooking cream and let it simmer gently for 5 minutes. Season with salt and pepper to taste.
4. Preparing the pastry: Roll out the puff pastry on a clean surface. Cut it into 4 equal squares, leaving a little space to add the filling. Place a tortilla on each puff pastry square, then add a layer of spinach sauce and the salmon fillet on top.
5. Closing the pastry: Fold the corners of the pastry over the filling, sealing the edges well to prevent leaking. Beat the egg and brush the surface of each parcel with the beaten egg for a golden and crispy crust.
6. Baking: Place the pastry-wrapped fillets on a baking tray lined with parchment paper and bake in the preheated oven for 20-25 minutes, or until the pastry is golden and crispy.
7. Serving: Once baked, let them rest for a few minutes before cutting. You can serve the salmon fillets with a slice of lemon and a little fresh dill for an extra touch of freshness.
Practical tips:
- If you want to save time, you can use frozen spinach, but make sure to squeeze it well to remove excess water.
- You can experiment with other vegetables, such as broccoli or zucchini, to add variety to the recipe.
- This recipe can be adapted using white fish or chicken instead of salmon for a different variation.
This recipe for salmon fillets in puff pastry is not only simple but also a true delight, perfect for celebrating special moments! Enjoy every bite!