Puff Pastry Parcels with Smoked Trout Fillet


1hr 25m
Preparation/cooking time: ca. 40m + Refrigerate: ca. 30m + Bake: ca. 15m

Servings
For 8 pieces


Nutritional Information

Contains 357 Kcal, 10g Protein, 29g Carbohydrates, 22g Fat


Ingredients

  • 500 g puff pastry
  • 1 egg yolk, thinned
  • 1 tbsp. sesame seeds
  • 1 tsp. mild mustard
  • 1 tsp. liquid honey
  • 2.5 tbsp. apple vinegar
  • 4 tbsp. rapeseed oil
  • 2 tbsp. chervil leaves, broken into pieces
  • salt and pepper to taste
  • 1 spring onions, incl. green parts, onion chopped, greens cut into thin rings
  • 1 pears, cut into thin slices
  • 50 g rucola (rocket)
  • 200 g smoked whitefish fillets, cut into pieces

View these products

  • Sprinkle a little flour on the work surface and roll out the dough to a rectangle of approx. 24 x 48 cm. Cut into 8 equal-sized squares (approx. 12 cm). Cut an edge of approx. 1 cm all around but only cut through completely on two opposite corners. Coat the edge of the inner section of dough with a little water. Now fold the two outer 'loose' edges over the opposite side in each side. Place the pieces of dough on an oven tray lined with baking paper. Coat the edges with egg, sprinkle with sesame. Firmly prick the inner piece of dough. Leave to chill for approx. 30 mins.
  • Bake for approx. 15 mins. in the lower half of an oven preheated to 220°C. Remove from the oven, allow to cool. Cut out the inside of the dough with a sharp knife.
  • Mix together the mustard and remaining ingredients with the chervil, season.
  • Carefully combine all the ingredients with the sauce.

Products used in this recipe

Save these products to a list

Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


Recommended Wines

View all recommended wines

Ratings

There are no ratings for this recipe.  Be the first to rate this.

Are you looking for another recipe?

Over 600 delicious recipes on coop@home