Salmon in puff pastry

Ingredients:



Pie


- 500g ready puff pastry excellent quality


- salmon fillet (size depends on the number of servings)


- spinach (about a handful per serving)


the sauce Morne


- egg (lightly beaten)





The Sauce Morne


- 2 tbsp. milk


- 4 tbsp butter


- 3 tbsp. flour


- half a small white onion


- 1 small Bay leaf


- 1 clove Bud


- 10 black peppercorns


- freshly grated nutmeg pinch


- salt, freshly ground white pepper




Method of preparation:





Sauce


Make the sauce as much as indicated in the recipe.




Onion peel and stick to it clove Bud, pinned them to the onion Bay leaf. Milk pour into a saucepan, add the onion and black pepper. On low heat, bring milk almost to a boil but do not boil (this should take 5-7 minutes). Remove from heat, strain and cool a little.




Flour stir in dry deep pan with a thick bottom, put on a small fire and air dry, shaking, light-yellow color (or no color change). Add to the flour chopped into small pieces butter and stir until smooth. Remove from heat and cool a little.




Small portions pour into the pan, milk, stirring constantly sauce to not form lumps. First, the sauce is convenient to grind the blade, and then whisk (silicone, if you pan with non-stick coating). Put the pan on the minimum heat and, stirring, cook for 5 minutes the Sauce should thicken. Salt and pepper to taste. Add the nutmeg.




If the sauce is not used immediately, pour it into a suitable container and cover with cling film, put it directly on the surface of the sauce, pressing his fingers. Heat the sauce again must on a water bath.




Simply add the grated hard cheese (such as aged Cheddar), you get the sauce more.





Pie


Now it is time to fish, if you do portions, respectively, portions and roll out the dough.




Pour the spinach in boiling water for 2 minutes, drain the water and soak. Do it with a spoon, not anneal hands! Spinach finely chop or grind in a blender. Salt


The dough roll out thinly on podpylennom flour surface. Put the prepared fish fillets, lightly salt, top with spinach and sauce. I put a fairly generous portion of the sauce, I love it.




Edge to coat with beaten egg and cover with the second layer of dough. If the test on the edges too much, then a little cut, tightly stung the edge that the sauce is not leaking, I do it with a fork. Just press on all sides.




Carefully put the fish on a greased baking sheet. If you are doing a great fillet, it is better all manipulations to perform on a baking sheet.




Coat with the egg and bake in the oven preheated to 190°C. Bake until nice Golden color.




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