Salmon En Croute - Miele DGC 6000 XL Cookbook

Ingredients
300 g fl aky pastry (defrosted)
4 Swiss chard leaves, without
stems, (approx. 140 g)
1 bunch chives
200 g pikeperch fi llet (skinned
and boned)
20 ml dry Riesling
Juice of 1 lemon
1 medium egg
80 ml double cream
Salt
White pepper
4 salmon fi llets, approx.
125 g each
Flour for rolling out
>> Tip:
Cod can be used to replace pike-
perch for the fi lling.
Salmon fi llet can also be
replaced by pikeperch.
Delicious served with chard.
356 Fish
Salmon en croûte
Serves 4
1
Roll the pastry into 4 pieces,
each measuring 10 x 20 cm.
2
Clean the Swiss chard and
blanch for 1 minute in
boiling water, plunge into cold
water, drain and pat dry.
3
To make the fi lling, cool the
mixer bowl in the fridge or
freezer. Chop the chives.
4
Wash the pikeperch fi llet,
pat dry, dice and put in a
cool place. Mix the wine and
juice of ½ a lemon. Separate
the egg. Purée the egg white,
diced fi sh and wine/lemon juice
briefl y, gradually adding suffi -
cient cooled cream to make the
mixture thick and creamy.
5
Stir in the chives, season well
with salt and pepper and set
aside in a cool place.
6
Wash the salmon fi llet, pat
dry, lightly salt and pepper
and sprinkle with the remaining
lemon juice.
7
Roll out the pastry sheets
on a little fl our and place a
leaf of Swiss chard and a piece
of salmon on one half of each
sheet. Spread thickly with the
fi lling and fold the chard leaf
over it.
8
Mix the egg yolk and brush
onto the edges of the pastry,
fold the pastry over and press
the edges together. Place the
pastries on the universal tray
and bake until golden (see be-
low for settings).
Settings: Step 8
Function: Combination mode/
Fan plus
Step 1
Temperature: 100°C
Moisture: 100%
Duration: 7 minutes
Step 2
Temperature: 200°C
Moisture: 90%
Duration: 10 minutes
Step 3
Temperature: 220°C
Moisture: 0%
Duration: 16-20 miutes
Shelf level: 2