Salmon in puff pastry with spinach cream for Christmas dinner
- A plate of puff pastry (can be frozen)
- 14 oz of Norwegian salmon on loin
- 3.5 oz of spinach
- 2 tsp flour
- 2 oz of butter
- 1/2 liter whole milk
- salt and pepper
- 1 beaten egg to varnish
Of course if you use homemade puff pastry will be even better, but with all the work we have in the typical meetings of the holiday season, the use of frozen or refrigerated puff pastry is a good choice.
Start by chopping the spinach into very small pieces. In a skillet, melt the butter and sauté the spinach a little until the volume is reduced by half. Add the flour and mix it with spinach, stirring while toasted a little.
Let’s add the whole milk very slowly while we remove. Little by little we make a béchamel by pulling thick that we allow to cool. Meanwhile, prepare the fish, dividing the loin of salmon into four ingots of 3.5 oz each.
Cut the puff pastry in pieces of approximately 8×6 in or 20×15 cm and in the center place the salmon loin. We covered it with the spinach béchamel and closed the package of puff pastry forming an ingot. We make a hole in the top to make of chimney and we varnate with beaten egg. Bake at 400°F / 200ºC for about 15 minutes until the packages are well browned.
SEE FULL RECIPE AT: http://recikia.com/salmon-puff-pastry-spinach-cream/