Crusted Salmon With Roasted Vegetables And Cream Sauce

Steps to follow

• STEP 01

  Place a small pan on medium heat. Add the olive oil, garlic, and pan-fry for 1 minute. Add the spinach in batches, season with salt, and let them wilt while stirring until all the liquid evaporates. Remove from heat and let it completely cool.

• STEP 02

  Preheat the oven to 200°C. Line 2 large trays with parchment paper.

• STEP 03

  Place the potatoes, carrots, chestnuts, and onions on the tray. Drizzle with olive oil, season with salt and pepper, add the thyme, and toss. Bake for 40 minutes.

• STEP 04

  To prepare the salmon filling, combine the softened butter, spinach, mustard, dill, lemon zest, and chopped almond in a small bowl.

• STEP 05

  Pan dry the salmon fillets very well and season on both sides with salt and pepper. Spread the filling evenly on 1 fillet, then top it with the other. Place the first puff pastry sheet on the tray and top it with the stuffed salmon. Trim the pastry to have about a 6 cm border, then brush it with egg wash, and season it. Place the second puff pastry on top and trim. Gently press the pastry around the fish, fold its borders, and seal it using a fork. Generously brush all sides with egg wash, then gently decorate using the back of a pairing knife. Sprinkle with fleur de sell and 5 berries mix. Bake for 30 to 35 minutes until the pastry is golden.

• STEP 06

  To prepare the sauce, melt the butter in a small sauce pan. Add the flour, stir, then add the garlic, and cook on medium heat for 2 minutes. Add the wine and simmer until reduced by half.

• STEP 07

  To prepare the sauce, melt the butter in a small sauce pan. Add the flour, stir, then add the garlic, and cook on medium heat for 2 minutes. Add the wine and simmer until reduced by half.

• STEP 08

  Remove the tray from the oven and let the salmon rest for 5 minutes before cutting. Cut the salmon an croute using a sharp serrated knife, serve with the veggies, cream sauce, and lemon wedges. Enjoy!