Nutrition Facts
5 servings
5
Recipe for Puff Pastry with Salmon, Leek Fondue, and Pumpkin
It’s a dish that my mother loves to make for family meals. It is friendly and hearty. She makes it with carrots instead of squash. It’s squash season, so we might as well take advantage of it. It’s just crispy and melting.
Ingredients
2 Puff pastry
10 Butter
2 Leeks
½ Hokkaido squash
1 Nutmeg
1 Pepper
1 Salt
1 Egg
15 Liquid cream
4 Salmon fillets
Directions
1
Preheat the oven to 180°C. Peel the squash and cut it into pieces, then cook it for about 15 minutes in boiling water.
2
Slice the leeks finely and sauté them in a pan with butter. Once cooked, add the cream, season, and cook for 5 minutes, then set aside.
3
Roll out the puff pastry and poke it with a fork. After removing the skin from the salmon, place it on the pastry.
4
Once the squash is cooked, drain it and mash it into a puree, then add a little cream and season it.
5
Place the leek fondue on the salmon and top it with the pumpkin purée.
6
Cover everything with the second layer of puff pastry (previously pricked with a fork). Leave some space around the fish, seal the edges with a bit of water while crimping the puff pastry. Trim any excess pastry (personally, I made small sausage rolls with it). You can draw on your pastry.
7
To finish, beat the egg and brush it over your dish. Bake for about 30 minutes at 180°C; when the pastry is golden, the fish is ready!
Ingredients
Ingredients
2 Puff pastry
10 Butter
2 Leeks
½ Hokkaido squash
1 Nutmeg
1 Pepper
1 Salt
1 Egg
15 Liquid cream
4 Salmon fillets
Directions
Directions
1
Preheat the oven to 180°C. Peel the squash and cut it into pieces, then cook it for about 15 minutes in boiling water.
2
Slice the leeks finely and sauté them in a pan with butter. Once cooked, add the cream, season, and cook for 5 minutes, then set aside.
3
Roll out the puff pastry and poke it with a fork. After removing the skin from the salmon, place it on the pastry.
4
Once the squash is cooked, drain it and mash it into a puree, then add a little cream and season it.
5
Place the leek fondue on the salmon and top it with the pumpkin purée.
6
Cover everything with the second layer of puff pastry (previously pricked with a fork). Leave some space around the fish, seal the edges with a bit of water while crimping the puff pastry. Trim any excess pastry (personally, I made small sausage rolls with it). You can draw on your pastry.
7
To finish, beat the egg and brush it over your dish. Bake for about 30 minutes at 180°C; when the pastry is golden, the fish is ready!
Notes
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