CRISPY SALMON
Portions : 4 - Preparation : 20 minutes - Cooking : 25 minutes
Ingredients
- 1 leek, chopped
- 45 ml (3 tablespoons) fat of your choice (butter, oil, Mycryo cocoa butter)
- 120 ml (8 tbsp.) ricotta cheese
- 30 ml (2 tbsp.) honey
- 2 pinches herbes de Provence
- 4 fresh salmon steaks
- 4 8'' puff pastry discs
- 2 garlic cloves, chopped
- 1 egg, yolk beaten with a fork
- salt and freshly ground pepper to taste
Preparation
- In a hot frying pan, brown the leeks in the fat of your choice. Add the garlic and check the seasoning.
- In a bowl, combine the leek, ricotta, honey and herbes de Provence. Check seasoning.
- Preheat oven, rack in center, to 200° C (400° F).
- Season the salmon steaks.
- Lay out the pastry discs on the work surface. Spread the prepared mixture over the center of each disk.
- Place a piece of salmon on top of the ricotta and fold the pastry over to close.
- On an ovenproof baking sheet lined with parchment paper or a silicone mat, turn over and place the filled pasta.
- Brush the top with egg yolk.
- Bake for 20 minutes.
