Salmon and croûte with herb-olive butter

Name: salmon and croûte with herb-olive butter
Cook time: 25 min
Total time: 50 min
Yield: 4
Cuisine: French
Ingredients: 50 g unsalted butter at room temperature; 80 g young leaf lettuce with baby spinach; 2 el green olives filled with lemon in a tin; 13 g fresh chives container 25 g; 270 g roll fresh puff pastry; 650 g salmon fillet; 1 medium sized egg

Salmon in puff pastry with butter, lettuce, olives and chives.

Ingredients

Kitchen Stuff

1 food processor
1 baking paper

Directions

Preheat the oven to 200 ° C. Put the lettuce, olives and chives in the food processor and grind.
Mix the lettuce mixture in a bowl with the butter and season with freshly ground pepper and salt.
Roll out the puff pastry and halve in width. Place 1 half on a baking sheet covered with parchment paper.
Put the salmon in the middle of the dough and brush the salmon generously with the herb-olive butter.
Beat the egg. Brush the dough around the salmon with some egg. Cover the salmon with the other half of the puff pastry.
Make sure to connect the edges of the dough and press them well. Carve small holes in the top of the dough with a knife.
Brush the dough with the rest of the egg. Fry the salmon in about 25 minutes until golden brown and cooked in the oven.