Salmon Packets in Bread Crust with Vegetables and Mushrooms
Salmon packets in bread crust with vegetables and mushrooms is a recipe featuring fresh ingredients from the bread dough category. Try this and other recipes by Spoonsparrow!
Ingredients
- 400 g yeast braid
- 70 ml whipping cream
- 4 Salmon fillets (about 125 g each)
- Salt
- Pepper (freshly ground)
- 2 tbsp butter
- 2 tbsp Vegetable oil
- 180 g small chanterelles
- 500 g savoy cabbage
- 3 tbsp butter
- 1 tbsp Vegetable oil
- 50 ml white wine
- 120 ml whipping cream
- Salt
- Pepper (freshly ground)
- Nutmeg (freshly grated)
- a handful of flat-leaf parsley
- 3 tbsp olive oil
- Salt
- Pepper (freshly ground)
Instructions
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1.
Slice the yeast braid into very thin slices. Lay each slice on four equal-sized pieces of foil, forming 15x15 cm rectangles that slightly overlap. Brush with cream, cover with cling film and let rest for about 15 minutes.
-
2.
Clean the mushrooms thoroughly. Remove outer wilted leaves from the cabbage, cut off the stem and slice into ~2 cm strips. Sauté in a pan with 1 tbsp butter and 1 tbsp oil for a few minutes, deglaze with wine, pour in cream, simmer gently over low heat for about 10 minutes, seasoning with salt, pepper and nutmeg.
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3.
Wash and pat salmon dry, season with salt and pepper. Place on the yeast braid slices and wrap with foil. Heat oil and butter in a pan and brown the packets on both sides for about 3 minutes until crisp.
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4.
Sauté the mushrooms in another pan with remaining butter for ~5 minutes, seasoning with salt and pepper. Wash parsley, shake dry, pick leaves, blend with olive oil into a creamy pesto, season with salt and pepper. Arrange savoy cabbage on plates, place salmon packets on top, garnish with parsley pesto and arrange mushrooms around.
