Mother's Day Laminate Salmon

Method

1. 1

   Preheating of oven and preparation of ingredients

2. 2

   Preheat the oven to 200°C so it is warm when baking the flasks. Meanwhile, rinse the lemon and parsley, then dry them. Peel and chop the shallots finely. Clean the Paris mushrooms and cut them into small pieces. Check the salmon pads, remove any edges, then season them lightly with salt, pepper and some lemon juice.

3. 3

   Cooking mushrooms topping

4. 4

   Melt the butter in a pan over medium heat, then add the chopped shallots. Let them come back for a few minutes without coloring. Then add the cut mushrooms and cook until they return all their water. Sprinkle with flour, mix thoroughly, then add the cream and mustard. Season with salt, pepper and allow to thicken for a few minutes, stirring regularly to obtain a smooth preparation.

5. 5

   Add parsley to the preparation

6. 6

   Finely chop the flat parsley, then add it to the fungus filling once it is well bound and slightly cooled. Mix to distribute the flavours well. Taste the preparation and season if necessary with some salt, pepper or a few drops of lemon. Let cool before garnishing the pastry dough, to avoid softening too quickly.

7. 7

   Cut of the laminated dough

8. 8

   Roll the two rolls of laminated dough on a slightly floured worktop. Cut into each dough two shapes large enough to fully wrap a salmon pad and garnish. You can choose a rectangular or oval shape according to the desired rendering. Keep a little margin on the edges so that the laminate can close properly without the farce escaping from cooking.

9. 9

   Mounting of salmon flakes

10. 10

    Place in the centre of half the pieces of dough a layer of preparation for mushrooms. Then place a cobblestone of salmon over it, then add a small spoonful of topping on top if you like. Close with the remaining pieces of dough. Press the edges well to solder the whole, then fold them slightly. Make sure to lock the garnish to get a regular and well-gold crust.

11. 11

    Dororage and finishing of flakes

12. 12

    Brush the surface of the leaves with the lightly beaten egg white, using a kitchen brush. This step allows to get a beautiful golden color after cooking. If you wish, draw some simple patterns with the tip of a knife without piercing the dough. Then place the flakes on a plate covered with baking paper, stooping them enough to cook evenly.

13. 13

    Bake

14. 14

    Bake the plate in the oven already preheated to 200°C and cook for about 25 to 30 minutes. Watch the coloring of the dough: it must be well swollen and nicely golden. The salmon must cook at heart while remaining mellow. If the flakes color too quickly, you can cover them very lightly with a sheet of baking paper at the end of cooking.

15. 15

    Rest before service

16. 16

    At the exit of the oven, let the salmon sit in a laminated crust for 5 minutes before serving. This short rest period allows the farce to stabilize and facilitates the cutting if you want to present them on the plate. Serve them hot, for example with a green salad or seasonal vegetables, for a festive, generous and friendly dish.

Nutrition

calories

246

fatContent

16.2

fiberContent

1.1

sugarContent

1.1

sodiumContent

0.45

proteinContent

11

carbohydrateContent

14

saturatedFatContent

6.2

Indicative values from the source, for the original recipe.

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