Salmon parcels with endive
Instructions
Thaw the puff pastry.
In a bowl, put three tablespoons of olive oil, half a glass of wine, salt and pepper and marinatevi for 2 hours the trance of salmon.
Wash the Endive, cut it into strips and season 5 minutes in a pan with two tablespoons of olive oil and garlic.
Divide the dough into four parts, roll out each piece cutlery and a slice of salmon with a little bit of Endive in the Centre.
Close the dumplings, bucherellateli, brush with egg yolk and cook in the oven at 200 degrees for about half an hour.
Accompanying wines: Lugana DOC, Orvieto DOC, Vermentino Di Sardegna DOC.
Ingredients and dosing for 4 persons
- 400 g of frozen puff pastry
- 4 trance of salmon
- 1 egg yolk
- 1 head of witlof (endive)
- 1/2 cup of dry white wine
- Garlic
- 5 tablespoons of olive oil
- Salt
- Pepper