Pesto salmon in puff pastry
1 package puff pastry with pure butter
Homemade pesto, made of:
½ bunch of parsley
1 small bunch of basil
1 handful of freshly roasted nuts (almonds, hazelnuts, cashews, walnuts)
3-4 tablespoons Parmesan
1 clove of garlic
Salt and olive oil
2-3 salmon steaks
1 ball of mozzarella (125 g)
1 egg yolk and a tablespoon of milk
Salt and pepper
Gather all the ingredients for the pesto in a large jar. Add the other products and as much olive oil as you judge enough to get a thick sauce. Blitz it with a hand blender. Refrigerate.
Wash the salmon steaks. Cut them so as to obtain pieces of the same width, about 10 cm long and 4-5 cm wide. Salt and place the fillets on the pastry, making a length in the middle. Coat the fish with spoonfuls of pesto and cover with slices of mozzarella. Roll up the dough to obtain a sealed package. Apply egg yolk diluted with a spoon of milk. Draw decorative designs with a knife on the pastry withtout piercing the dough.
Bake at 200°C for about 25 minutes or until the dough takes on a golden color.