Nous utilisons les cookies pour optimiser la fonctionnalité de notre site Web et recueillir des statistiques sur les visiteurs. Vous en acceptez l'utilisation en cliquant sur le cookie ou en continuant votre navigation sur ce site Web. En savoir plus...
Puff the dragon - Benkku81
Cuisine et Traditions

Puff the dragon

Pocket of pastry stuffed before cooking a steak of salmon and a tarragon cream
Cette page a été écrite dans une langue étrangère. Nous espérons que la traduction sera correct et que votre navigation ne s'en trouvera pas perturbée.
Chef :
Réalisé le :
Famille :
Puff the dragonPuff the dragonPuff the dragonPuff the dragonPuff the dragon
Temps de préparation : 60 min
Temps de cuisson : 30 min
Temps de repos : 1 h
Temps total : 3h30min
Nbre de couvert : 4

Ingrédients


Notice: Constant already defined in /home/cuisrbtv/public_html/includes/config.php on line 1
Puff pastry
Flour: 0,250 kG
Water : 0,125 L
Butter : 0,125 kG
Flour : 62.5 L

Trim
Salmon : 0,400 kG

Stuffing
Prawns (shelled) : 0,150 kG
Tarragon : 0,020 kG
Lemon : 1 piece
Fresh cream : 0,100 kG
Egg (yellow) - 1 piece
Fine semolina : 0,050 kG
Salt : PM
Pepper : PM

1)
Notice: Constant already defined in /home/cuisrbtv/public_html/includes/config.php on line 1
Make the recipe of butter puff pastry dough handled.
Roll out the dough about 2mm thick. The detail in 4 disks of 10 cm diameter (for the base) and 4 discs of 15 cm diameter (for the top). Book
2) Puff the dragon2
Notice: Constant already defined in /home/cuisrbtv/public_html/includes/config.php on line 1
Chop the salmon. Season with salt and pepper. Form small steak of 7.5 cm in diameter.
Take the center (about 3.5 cm diameter) and add on the outside in such a way to form a disk.
Book.
3) Puff the dragon3
Notice: Constant already defined in /home/cuisrbtv/public_html/includes/config.php on line 1
finely Chop the shrimp.
Trim, wash and pat dry the tarragon. The chop.
Wash the lemon. Remove the zest.
Clarify the egg and reserve the white for another recipe.
In an ice, combine all ingredients.
Book.
4) Puff the dragon4
Notice: Constant already defined in /home/cuisrbtv/public_html/includes/config.php on line 1
Place a disc of salmon in the centre of the small disc of puff pastry.
5) Puff the dragon5
Notice: Constant already defined in /home/cuisrbtv/public_html/includes/config.php on line 1
Fill the center with stuffing.
Moisten the edges of the dough and cover the whole with the large disk of dough. Solder the two parties.
Drill out the center of the pastry to allow the expulsion of the steam.
With the trimmings of puff pastry, make small decorations. Stick to the puff pastry using the egg yolk hairline with a little bit of egg.
Browning the surface of the puff pastry and bake at 200°C for 25-30 minutes.
Serve with a salad, a wedge of lemon yellow and green.

Notice: Constant already defined in /home/cuisrbtv/public_html/includes/config.php on line 1

Notes du chef

This pastry takes its name from an old nordic legend, who would have it that dragons are derived from a cross between a salmon and a snake (lohikaarme in Finnish -> salmon-snake), and of the aromatic plant, es(d)ragon...

All the difficulty (if any) of this recipe is in the realization of the puff pastry.

Si vous aimez cette recette, vous pourriez aimer...

Vous avez aimé cette page ? Alors partagez-la avec vos amis en cliquant sur les boutons ci-dessous.