Salmon en croute with spinach

Salmon en croute with spinach

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  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 6 people
  • Course: Main dishes

Method


Calories: 517


  1. Remove the paddle from the bowl.
  2. Put the salted and peppered salmon fillet inside (skin side down).
  3. Close the lid, set the thermostat dial to position 3, press the bottom heating element button and press the on/off button. Cook for 15 min. Once cooked, remove from the bowl and let cool.
  4. In the same bowl, arrange the paddle, butter, one clove of garlic, the previously boiled spinach, pine nuts, salt and pepper and cook with both heating elements on for 5 min. with the thermostat in position 4.
  5. Roll out the puff pastry (with the baking paper underneath) on a work surface. Arrange the salmon in the centre (removing the skin once it has cooled) and cover with spinach and pine nuts.
  6. Brush all 4 sides of the puff pastry with beaten egg and lay the other on top to make a strudel. Press the sides together well and cut off the excess pastry.
  7. Make small cuts in the pastry for steam to escape during cooking and brush with egg.
  8. Arrange the strudel, with the baking paper underneath, in the bowl (without the paddle), close the lid, set the thermostat to position 3, press the bottom heating element button and press the on/off button.
  9. Cook for 25 min. depending on the desired degree of browning. Let cool a little before slicing.

Ingredients

  • Salmon fillet: 350 gr
  • Spinach (already boiled): 200 gr
  • Pine nuts: 20 gr
  • Sheet of puff pastry: 2
  • Butter: 20 gr
  • Garlic: 1 clove
  • Salt: to taste
  • Pepper: to taste
  • Egg: 1

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