Salmon en Croute with Lemon Risotto

Name: Salmon en Croute with Lemon Risotto
Prep time: 25 min
Cook time: 45 min
Total time: 45 min
Yield: 6 portions
Ingredients: 275 g puff pastry, ready-rolled; 30 g onion; 1 garlic clove; 10 g unsalted butter; 50 g cream, min. 30% fat; 250 g cream cheese with herbs; 2 sprigs fresh dill; 1 pinch fine sea salt; 1 pinch ground black pepper; 200 g fresh salmon fillets; 150 g smoked salmon; 1 egg yolk; 50 g Parmesan cheese; 50 g onion; 10 g olive oil; 40 g unsalted butter; 320 g risotto rice; 40 g dry white wine; 740 g water; 100 g lemon juice; 1 vegetable stock cube (for 0.5 l); ½ tsp fine sea salt; 2 lemons; ¼ tsp ground black pepper

4.7 62 évaluations

Préparation 25min

Total 45min

6 portions

Ingrédients

Puff Pastry with Salmon Cream

puff pastry, ready-rolled (see tip)
275 g
onion halved
30 g
garlic clove
1
unsalted butter diced
10 g
cream, min. 30% fat (see tip)
50 g
cream cheese with herbs
250 g
freshly squeezed lemon juice (optionnel) to taste
10 - 20 g
fresh dill leaves only
2 sprigs
fine sea salt
1 pinch
ground black pepper
1 pinch
fresh salmon fillets thin, cut in bite-sized pieces
200 g
smoked salmon cut in bite-sized pieces
150 g
egg yolk from medium egg, lightly beaten, for glazing
1

Lemon Risotto

Parmesan cheese cut in pieces (2 cm)
50 g
onion quartered
50 g
olive oil
10 g
unsalted butter diced
40 g
risotto rice (e.g. carnaroli, Arborio), 10-15 minutes cooking time (see tip)
320 g
dry white wine
40 g
water
740 g
lemon juice
100 g
vegetable stock cube (for 0.5 l) crumbled
1
1 tsp vegetable stock paste, homemade
fine sea salt
½ tsp
lemons finely grated zest only
2
ground black pepper
¼ tsp