Salmon in Puff Pastry

Ingredients

• 300 g puff pastry (frozen)
• 600 g salmon fillet (ready-to-cook, skinless)
• Salt
• pepper (ground)
• 1 splash Lemon juice
• 2 sprigs parsley
• 75 g soft butter
• 2 tbsp mixed mustard seeds
• flour (for work surface)
• 1 egg yolk
• 2 carrots
• 0.5 kohlrabi
• 1 stalk leek
• 30 g Butter
• 200 ml fish stock
• 100 ml heavy cream (at least 30% fat)

Instructions

1. 1.

   Let the puff pastry thaw side by side. Preheat oven to 200°C with top and bottom heat. Wash, pat dry, salt, pepper salmon and drizzle with lemon juice. Wash parsley, shake dry, finely chop leaves. Mix butter with mustard seeds and parsley.

2. 2.

   Lay puff pastry sheets on top of each other and roll into a thin rectangle on floured surface. Place salmon on one long side of pastry, spread mustard butter, brush edge with water, fold second half over. Press edges firmly, place pastry on parchment-lined baking sheet and brush with egg yolk. Bake in preheated oven 25-30 minutes until golden brown.

3. 3.

   Meanwhile wash, trim, peel vegetables and julienne finely. In a pan melt butter and sauté vegetable strips while stirring occasionally. Salt, pepper, remove and keep warm.

4. 4.

   Add fish stock to pan, bring to boil, pour in cream, season, and whisk with immersion blender into foam. Remove salmon from pastry, cut into pieces, arrange on plate with vegetables and foam. Serve.