Tompouce d'amour

Name: tompouce d'amour
Total time: 25 min
Yield: 2
Ingredients: 1 teaspoon butter; 0.5 shallot; 1 mespoint saffron; 100 milliliters dry white wine; 50 milliliters fish stock; 50 milliliters cooking cream; 4 slice puff pastry; 0.5 egg; 100 gram smoked salmon; 0.25 zucchini

Ingredients

1 teaspoon butter
0.5 shallot
1 mespoint saffron
100 milliliters dry white wine
50 milliliters fish stock

50 milliliters cooking cream
4 slice puff pastry
0.5 egg
100 gram smoked salmon
0.25 zucchini

Directions

Preheat the oven to 200ºC.
Cut or cut each slice of puff pastry into a big heart. Put the hearts on the baking sheet, brush them with egg and bake in the oven in about 20 minutes until golden brown and crunchy.
Heat the (hot) smoked salmon in a frying pan with lid and remove the salmon meat.
Heat the saffron sauce to a low setting and, if necessary, frothy with a hand blender.
Place a puff pastry heart on each (pre-heated) plate and spread pieces of salmon over it. Drape a few slices of zucchini loosely. Place the other puff pastry hearts on top and pour a stream of saffron sauce around the tompouces.