Salmon Goulash with Dill Sauce and Puff Pastry Shell

Ingredients

• 200 g puff pastry (frozen)
• 400 g salmon fillet (ready-to-cook, skinless)
• 1 Garlic clove
• 2 sprigs dill
• 2 tbsp plant oil
• 150 ml dry white wine
• 300 ml whipping cream
• 2 tbsp crème fraîche
• Salt
• Pepper (freshly ground)
• a splash lemon juice
• flour (for the work surface)
• 1 egg yolk
• dill tips (for garnish)

Instructions

1. 1.

   Let the puff pastry thaw. Preheat the oven to 200°C (400°F) with upper and lower heat. Wash the salmon, pat dry, and cut into 1 cm cubes. Peel and finely chop the garlic. Wash the dill, pat dry, and finely chop the tips.

2. 2.

   Heat the oil in a pan and sauté the garlic until translucent. Add the salmon, cook briefly, then deglaze with wine. Pour in the cream, stir in the crème fraîche, season with salt and pepper, and simmer over medium heat for about 5 minutes. Stir in dill, adjust seasoning with lemon juice, and fill four small ramekins or oven-safe dishes (about 8-10 cm diameter).

3. 3.

   Roll out the puff pastry on a floured surface to a thin sheet and cut into four circles (8-10 cm each). Place these over the salmon ragout, press the edges against the dish, and brush the tops with egg yolk. Bake in the preheated oven for about 30 minutes until golden brown. Remove and serve garnished with dill tips.