Salmon in Puff Pastry with Risotto

Ingredients

• 450 g puff pastry (frozen)
• 1 onion
• 2 tbsp butter
• 180 g risotto rice (e.g., Arborio)
• 125 ml dry white wine
• 1 pinch saffron strands
• 500 ml hot vegetable broth
• Salt
• pepper (ground)
• 30 g freshly grated Parmesan
• 1 tbsp butter
• 300 g fresh chanterelles
• 1 Garlic clove
• 1 tbsp Olive Oil
• 1 tsp fresh chopped thyme
• 600 g salmon fillet (ready-to-cook, skinless)
• lemon juice (for drizzling)
• 1 egg (separated)

Instructions

1. 1.

   Let the puff pastry thaw.

2. 2.

   For the risotto finely dice the onion. Melt butter in a pot and sauté the onion until translucent. Add the rice and stir until fragrant. Deglaze with wine, add saffron, and let the wine absorb while stirring. Gradually pour in broth, letting the rice absorb each addition. Repeat until the rice is cooked and the broth is used up (about 20 minutes). Season with salt and pepper, then fold in parmesan and butter for a creamy texture.

3. 3.

   Clean the chanterelles and cut them smaller if needed. Peel and finely chop garlic. In a large pan, sauté garlic in hot oil until translucent. Add the mushrooms, cook briefly, season with salt, pepper, and thyme, then remove from heat.

4. 4.

   Preheat oven to 200°C (392°F) with upper and lower heat. Line a baking sheet with parchment paper.

5. 5.

   Wash and pat dry salmon fillets, drizzle with lemon juice, and season with salt and pepper. Roll puff pastry into squares (~20 cm sides). Brush edges with egg white. Place some risotto and chanterelles on the pastry, lay salmon on top, fold into a packet, press edges with a fork, and place seam-side down on the prepared sheet. Brush packets evenly with yolk and bake in the preheated oven for 35-40 minutes until golden brown. Remove from oven and serve halves.