Salmon in Puff Pastry with Whipped Cream Horseradish Sabayon

Rating: 4.0 / 5.00 (5 Votes)

Total time: 45 min

Servings: 4.0 (servings)


Cream horseradish sabayon:


Cut the defrosted puff pastry pieces in half once. Preheat the stove to 200 °C. Put the pastry pieces on a baking tray. Brush with the condensed milk and bake until golden brown. Cool and cut in half diagonally so that the top separates from the bottom. Season the 4 salmon fillets with salt and pepper. Heat sunflower oil or other vegetable oil and fry the salmon in it briefly on both sides. Roast the salmon at a moderate temperature for another 5-6 minutes.

For the sabayon, mix all ingredients except the dill in a baking bowl and whisk in a hot water bath to make a foamy sabayon. Season with salt and pepper.

Place one puff pastry base on each plate, shape a salmon fillet on top, pour the sabayon over it and place the pastry lid on top.

Serve garnished with dill.

It goes well with: Boiled potatoes or long grain rice.

Tip The long grain rice can be additionally refined with a little bit of finely grated lemon peel and chopped dill.

Duration of preparation: 10 min. Duration of preparation: 15 min. Baking time puff pastry: 10 min.

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