Salmon or trout baked in puff pastry

Shopping List for 4 adults

1 salmon or trout at 1.5 kg to 2 kg
1 package frozen puff pastry with 5 slices
1 cup cottage cheese
1 red chili peppers
2 cloves garlic
4 spring onions or 1 leek - only the white
1 cl. Rum
1 to 2 tablespoons salt. Depending on fish size
1 tablespoon cane sugar
1 tsp. cayenne pepper
1 whole egg
Loose rice for 4 people
The easy Hollandaise sauce made from powder, butter and cream
Or the real Hollandaise sauce
Or the fake Hollandaise sauce
Salad of your choice
Dill, basil or fresh coriander leaves
I am an angler in Scandinavia
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Recipe No. 31
Salmon or trout baked in puff pastry
Salmon or trout baked in puff pastry

Procedure without liability: Salmon or trout fillets are cleaned and free of bones and skin. Nerve bones taken out with a rod tip or tweezers by pulling cautious in the same direction as they sit in the fish. You can feel the bones by moving a finger over the fish from head to tail. Put fish fillets in a dish, pour a little Rum and sprinkle the mixture of salt, sugar and cayenne pepper over the fish. Cover with foil or film and set the dish in the refrigerator for 2 hours. The fish must have made some fluid before use. Sometimes one can usefully wait to pull the nerve bones out after the fish are salted - called gravad, because they are not sitting so firmly in the fish meat.

While you wait, you mix cottage cheese with finely cut red chili peppers, garlic and spring onion or leek. Let it also soak in the refrigerator until used. You can usefully make the mixture a day before it is used.

Take the fish out and cut the files into appropriate pieces. A fish this size can provide 5 pieces of approx. 5 cm of each file.

Roll puff pastry into very thin plates and place a piece of fish in the middle of the plate. On top of the fish you distribute the mixture of cottage cheese, and come a new piece of fish on top. Pak puff pastry together on everything and "glue" it with a touching egg. Make all 5 pieces in the same way and brush with a touching egg on all sides.

Put all the pieces on baking paper in a 180 C hot oven and bake for approx. 55 minutes. Turn off the heat and let it soak in the hot oven for 5 minutes with open door. Keep an eye on the upper side will not be incinerated. This can happen if given too much of upper-heat, or you only brush the side with egg yolk. See the two pictures. The very brown brushed are with egg yolk and the bright one with egg white and yolk.

Serving: Loose boiled rice with Hollandaise sauce fits excellently with the dish. A fresh, acidic salad can usefully be served.

Garnish: The dish may decorate with chopped dill, basil or fresh coriander leaves.

Drink: It is a taste issue, whether to drink red wine or white wine with the fish dish. A cold beer is also suitable.

Hint: Although there are only two people to eat the fish dish, just do all 5 pieces, they taste excellent cold the next day. Cut them into thin slices and eat them on butter smeared rye bread. The dark pieces are smeared with egg yolk. The light pieces are smeared with egg yolk and egg white. There are also puff pastry sheets in A4 size, so you can make a whole fish in the oven. See last picture. The recipe is the same.

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