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KELLYDP
Festive salmon cake
Main course with Christmas: hearty cake from the oven with wild salmon fillet and cod, garden peas and celery.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Grease the pipe mold and the edge with the oil. Slice the garlic and celery.
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Heat the butter in a pan, fry the garlic for 1 min. On low heat, add the flour and cook for 4 min. Stirring until the light starts to color (roux).
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Pour the milk with stirring, add the bouillon tablet and bring to the boil.
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Stir everything to a smooth sauce and cook for 3 minutes on low heat.
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Meanwhile, dust the worktop with the rest of the flour and place the slices of puff pastry in a square with the edges on top of each other.
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Roll out the rolling pin to a slightly larger patch than the diameter of the pies.
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Cut the round shape out of the dough and use a knife from the rest of the puff pastry to cut fish or stars (or use small protrusions).
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Cut the salmon and cod into 2 cm pieces. Stir the fish with the peas and celery through the sauce and bring back to the boil.
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Allow the fish ragout to boil gently for 1 min. And then scoop in the pies.
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Cover with the large piece of puff pastry and press the edges onto the shape.
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Brush the puff pastry figures with some milk and carefully stick them on the puff pastry. Brush the whole dough tray with milk.
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Prick a few holes in the dough with a fork and bake for 45 minutes in the oven until golden brown and done.
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Nutrition
600Calories
Sodium0% DV1.120mg
Fat46% DV30g
Protein64% DV32g
Carbs16% DV48g
Fiber16% DV4g
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