This is nice for the children to make because it comes out really beautiful. You can do this with various vegetables, but we normally do it with leeks. I added a few spinach leaves as well but had to hide them from the children (they saw in a newspaper that spinach is full of mercury and that this is toxic, so they now feel scientifically entitled to refuse eating them).
- one packet of puff pastry (already rolled)
- 350 gr salmon ( two rectangular steaks)
- a little bit of olive oil
-s alt and pepper
- 2 leeks
- a few spinach leaves
- 1 tablespoon creme fraiche.
- 1 egg ( beaten)
In a pan fry the leeks (medium to low heat) on a tablespoon of butter and a table spoon of olive oil for 15 minutes. Add the spinach leaves, and toss it all well. After 1 more minute add the cream, salt and pepper, wait until it bubble and take it all off the heat.
Roll out the puff pastry. Add salt and pepper to the salmon. Put the salmon in the center of the puff pastry, add the leeks mixture on top. Cover it all with the pastry encasing the salmon well. Press the extremes of the pastry together with a fork so that the crust does not open up. Paint the pastry with the egg wash. Put it on an oven tray with a little bit of olive oil so that it does not stick. Bake in a preheated oven at 200 degrees for 25-30 minutes ( until golden).