Salmon Fillet Wrapped in Puff Pastry

Ingredients

• 3 red bell peppers
• 400 g Mushrooms
• 1 stalk lovage
• 2 untreated lemons
• 2 tbsp butter
• 300 g puff pastry (frozen)
• Salt
• Pepper (freshly ground)
• 1 salmon fillet (skinless, boneless, about 1.2 kg)
• 1 egg yolk

Instructions

1. 1.

   Wash, clean, seed and peel the bell peppers; slice into strips. Clean and quarter the mushrooms. Wash the lovage, pluck the leaves from the stems and cut into strips; mix with the mushrooms. Wash one lemon, grate a little zest and squeeze out the juice. Sauté the pepper strips in 1 tbsp hot butter for 1–2 minutes, then set aside. Cook the mushrooms in the remaining butter for 2–3 minutes, letting the liquid evaporate over high heat. Season both with salt and pepper.

2. 2.

   Preheat the oven to 200 °C (fan). Line a baking tray with parchment paper.

3. 3.

   Thaw the puff pastry and roll it out into a square roughly twice the size of the salmon. Spread the lower half with the peppers and mushrooms. Wash the salmon, pat dry and drizzle with lemon juice. Season with salt and pepper and place on top of the vegetable bed. Cover with the pastry, pressing the edges firmly together so everything is sealed. Place on the tray and brush with egg yolk. Bake in the oven for about 40 minutes until golden brown.

4. 4.

   Serve with slices of the remaining lemon.

5. 5.

   Accompany with vegetables as desired.