Salmon in Puff Pastry With

*4-6 servings of lemon hollandaise Great smell – under the puff pastry the flavors remain well kept Spinach defrost, squeeze, coarsely chop and knead together with egg, 5 tbsp whipping cream, salt and pepper. Season salmon fillet with salt and season with pepper.

Place puff pastry sheets on top of each other, remove separating papers. Roll out puff pastry on floured surface to a square (50×50 cm). Sprinkle lower third with crumbs, place salmon fillet on top. Spread spinach evenly over fish.

Mix egg yolk with 3 tbsp. whipped cream, brush edges of puff pastry with it, fold over and press firmly until smooth. Brush the outside of the puff pastry with egg yolk and place on a baking sheet with parchment paper. Bake in a heated oven at 200 degrees (gas 3, convection oven not recommended) on the 2nd rack from the bottom for 30-35 minutes until golden brown.

Finely grate lemon peel, squeeze juice of one lemon. Bring remaining whipping cream with hollandaise, turmeric, 1 tsp lemon zest and 1 tbsp juice to a boil and season with salt, pepper and 1 pinch sugar.

Finely chop fennel greens and fold in. Briefly toast sesame seeds in a frying pan without fat until the sesame seeds begin to “pop”.

Cut the salmon into thick slices and serve with the lemon hollandaise. Sprinkle with sesame seeds and perhaps fennel greens.

Tip: Did you know that one bowl of spinach provides almost all the manganese and fiber you need?

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