Salmon with Spinach and Risotto rolled in Puff Pastry

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This recipe is available for the following ovens:

02:20 min

Accessories:

e1s/e2s Full Size Cooking Tray 32Z4080 (Black), 32Z4100 (Red), 32Z4093 (Green), 32Z4101 (Blue)

P R O F I L E

275

°C °F

Frozen -18°C

1 Portion

From Raw

Stage 1

02:20
60 %
100 %

R E C I P E

200	g	Spinach Leaves
80	g	Salmon
1	pinch	Salt & Pepper & Nutmeg
1	tbs	Olive Oil
60	g	Puff Pastry
50	g	Saffron Risotto precooked
1	pcs	Egg Yolk
10	g	Watercress
20	g	Vegetables
Ingredients

1. Food Preparation
Wash and blanch the spinach, chill it and squeeze out the excess water. Then season it with salt, pepper, nutmeg and the oil. Season the salmon with salt and pepper. Lay out the puff pastry and spread out the rice on it. Place the spinach and then the salmon on top of the rice. Roll up the puff pastry and fold over the open ends to achieve a closed pocket. Prick the dough with a fork, brush it with the whisked egg yolk and quick-freeze it before you cook it. By order place the salmon roll on the tray.

Wash and blanch the spinach, chill it and squeeze out the excess water. Then season it with salt, pepper, nutmeg and the oil. Season the salmon with salt and pepper. Lay out the puff pastry and spread out the rice on it. Place the spinach and then the salmon on top of the rice. Roll up the puff pastry and fold over the open ends to achieve a closed pocket. Prick the dough with a fork, brush it with the whisked egg yolk and quick-freeze it before you cook it. By order place the salmon roll on the tray.

1. Food Preparation

Cook as per oven profile.
2. Cooking Instruction

Remove the cooked food from the tray and serve garnished with the vegetables and sprouts.
3. Food Serving Instruction

Note: Information emanating from Welbilt is given after exercise of all reasonable care and skills in its compilation, preparation and issue, but is provided without liability in its application and use. All cooking settings are guides only. Adjust cooking settings to allow for differing product weights and start temperatures. Always ensure that food save core temperature has been achieved prior to service.