Salmon fillet en croûte

Name: Salmon fillet en croûte
Ingredients: 1 roll of fresh puff pastry; 500 g whole salmon fillet; 100 g Ricotta; 2 Euroma Funghi Trifolati; 1 Egg

Salmon fillet en croûte with funghi trifolati.This blend originally comes from the Piedmont region in Italy. This warm, savory blend is characterized by ingredients such as parsley and mushrooms.

Ingredients

1roll of fresh puff pastry

500gwhole salmon fillet

100gRicotta

2Euroma Funghi Trifolati

1Egg

Preparation

Preheat the oven to 220°C. Roll out the puff pastry with a rolling pin to a sheet of 42 x 34 centimeters. Cut the puff pastry into 16 equal pieces and roll each piece out a bit further. Place 8 pieces of puff pastry on a baking tray lined with parchment paper.
Cut the salmon into 8 equal pieces and place on the puff pastry. Make sure the edges of the dough are clear.
Mix the ricotta with Funghi Trifolati and salt and spread the ricotta mixture over the salmon.
Brush the edges of the dough with the egg, place the 8 remaining pieces of puff pastry on top, and press down with the tines of a fork. Brush the puff pastry with the rest of the egg and bake for about 15 minutes in the middle of the oven.