Salmon with Rice and Lentils in Puff Pastry

Ingredients

• 100 ml Vegetable broth
• 50 g long-grain rice
• 50 g Puy lentils
• 3 spring onions
• 200 g mushrooms
• 1 tsp turmeric
• 1 tsp lemon zest
• 2 tbsp freshly chopped dill
• 2 tbsp freshly chopped parsley
• Salt
• pepper (ground)
• 4 salmon fillets (≈125 g each)
• 1 tbsp Lemon Juice
• 2 sheets puff pastry (≈275 g each)
• 1 egg yolk
• 2 tbsp milk

Instructions

1. 1.

   Bring the broth to a boil in a pot and cook the rice with lentils over low heat for about 20 minutes until al dente. Stir occasionally and add more liquid if needed. Drain, rinse cold, and let drain.

2. 2.

   Wash, trim, and slice spring onions into rings. Clean and finely chop mushrooms. Heat butter and oil in a pan and sauté the onions. Add mushrooms and cook 3-5 minutes. Sprinkle turmeric, mix in rice, lentils, lemon zest, dill, parsley, salt, and pepper. Remove from heat and cool. Rinse salmon, pat dry, drizzle with lemon juice, season with salt and pepper.

3. 3.

   Preheat oven to 180°C (350°F) fan or conventional.

4. 4.

   Roll each puff pastry sheet into two ~30x20 cm rectangles. Place one rectangle on a baking tray lined with parchment. Spread half of the rice-lentil mixture, leaving a ~3 cm border. Arrange two salmon pieces in the center. Cover with remaining mixture and place two more salmon pieces on top. Brush edges with water, lay second pastry sheet over, press edges tightly. Whisk egg yolk with milk and brush all around pastry. Bake for about 40 minutes until golden.

5. 5.

   Remove from oven and serve with fresh leafy salad.