Ingredients
- 100 g of salmon fillet
- 1 tsp of lemon juice
- a handful of spinach
- 2 sprigs of thyme
- 1 garlic clove, minced
- salt
- pepper
- 2 puff pastries (20 x 15 cm)
- 1 egg yolk
- Some seeds to sprinkle (sesame, poppy seeds …)
- Olive oil
Instructions
Preheat the oven to 200°C. Take the salmon out of the refrigerator about 30 minutes before starting the preparation. Season the salmon with salt, pepper and lemon juice and set aside. In a saucepan, heat a drizzle of olive oil. Add the garlic and sauté for 30 seconds or until it starts to smell. Add the spinach and sauté for 3 to 4 minutes until the leaves are tender, stirring regularly. Transfer to a plate and let cool. Place the salmon on the first puff pastry and add a spoonful of spinach on top. Cover with the second puff pastry and press the edges to seal. Using a sharp knife, cut a fish shape around the filling and decorate the edges and body of the fish with a fork. Place the fish on a baking sheet previously covered with a baking mat and brush it with egg yolk before sprinkling with the seeds. Bake for 20 minutes or until the puff pastry is crisp and golden before placing in the MB Tresor bento box. Enjoy with your favorite side dish.
