PUFF PASTRIES OF SALMON WITH FIVE VEGETABLES

Ingredients

80 ml (1/3 cup) of butter

80 ml (1/3 cup) of flour

500 ml (2 cups) fish stock

2 carrots

1 celery stalk

1 onion

10 mushrooms

3 potatoes, peeled

30 ml (2 tablespoons) of olive oil

125 ml (1/2 cup) of cooking cream 15%

450 g (1 lb) salmon, skin removed, and diced

30 ml (2 tablespoons) basil, minced

Salt and pepper, taste

1 package of approximately 450 g commercial puff pastry

1 egg yolk, beaten and diluted in a little cold water

Preparation

1. In a saucepan, melt the butter over medium heat.
2. Add the flour while stirring.
3. Bake 1 minute without coloring the flour.
4. Pour the aroma.
5. Bring to a boil while continuing to whisk.
6. Cut the vegetables into cubes.
7. In a skillet, heat the oil over medium heat.
8. Brown the vegetables for a few minutes.
9. Add the béchamel vegetables with the cream, salmon and basil.
10. Season and stir.
11. Divide the mixture into a 10 “x 8” (25 cm x 20 cm) baking dish or four ramekins.
12. Preheat oven to 205 ° C (400 ° F).
13. Roll the puff pastry into a rectangle big enough to cover the dish.
14. Brush the edges of the dish with a little egg yolk and add the dough.
15. Squeeze the edges so that they adhere to the dish and make some incisions on the dough.
16. Brush the top of the dough with the egg yolk.
17. Bake 20 to 25 minutes.