Puff pastry salmon recipe, Ilario Vinciguerra from Said and Done
Even with the recipes Said and Done we begin to think of recipes for the Christmas and new year, and today Said that Ilario Vinciguerra has delighted us with the mille-feuille of salmon. A plate of pasta and salmon served with a compote of lemons and yogurt sauce, a recipe refined and easy to perform, we can true it all home. The mille-feuille of puff pastry and salmon may be a perfect idea for the Christmas dinner and the new year's Eve dinner, but also a dish fit for special dinner. Below the ingredients, the tips, steps and details to make puff pastry, salt, Ilario Vinciguerra, with the salmon and compote of lemons.
Ingredients: 1 roll of puff pastry, 400 g salmon fillet, 200 g salt, 100 g sugar, a vanilla bean, 3 lemons, 1 low-fat yogurt, dill, 1 egg, pepper
Preparation: in bowl pour the salt and sugar respectively 70% and 30%. Half of the mix, pour on the base of the pan. Above we have the salmon fillet and cover with the other half of the mix. Cover with film and put in the fridge for 8 hours. Then we pass under running water, cut into thick slices 1 cm.
We move on to the composed of lemons, them, wash them, cut in chunks, put in boiling salted water for 1 minutes; repeat 3 times changing the water each time. After the third time down and pour it into a pan with the sugar and vanilla. Let's go with a few minutes, you need to caramelize.
We move on to the yogurt sauce and mix yogurt with salt, pepper, fresh dill trotato and lemon juice. Spread the dough is ready and divide them into more rectangle the same. Foderiamo the pan with parchment paper and arrange in the pastry to pieces, bucherelliamo with the fork, spennelliamo with the beaten egg yolk and put it in the oven at 180 degrees for 10 minutes, should be golden brown.
Place the already a the first rectangle of pastry in the dish and above we have the slices of salmon, the overlap slightly. Add the second pastry, and even salmon, the last of the pastry and compote of lemons. We serve with the yogurt sauce.
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