fredag den 4. januar 2013

Indbagt Laks / Puff pastry Salmon




Godt Nyt År.  
Jeg håber i alle er kommet godt ind i det nye år.  Idag har jeg indbagt laks med til jer.  Inspiration til den har jeg fået fra  http://www.2gangeomugen.dk/. Der er masser af inspiration og lækker opskrifter at finde der.  Idén med hulle mønster er også derfra. Jeg har ikke helt fulgt opskriften, men valgt at "forstege" min laks lidt og så har jeg brugt nogle flere krydderier. Den blev rigtige lækkert.

Happy New Year.
I hope you all had a wonderful New Year start. Today I have brought you salmon bakes in puff pastry. Inspiration for this dish I found on a danish fish recipe site http://www.2gangeomugen.dk/ . There is much inspiration and  recipes (only danish ) to find there. The idea of hole pattern in the puff pastry is also from there.  I did´nt exactly fallow the recipe, I choose to fry the salmon little before baking and I choose different spices also. It came out very delicious.  

Ingredienser/ Ingredients

4 lakse stykker ca 125 gr hver, uden skind/ 4 piece of salmon, each 125 gr , without the skin
4 butterdej plader / 4 piece of puff pastry
200 gr frosen spinat /20 forzen spinach
400 gr champignon, skåret småt /  400 gr mushrooms, cut in small pieces
salt efter smag / salt to taste
1 tsk rød chili pulver / salt to taste
½ tsk spidskommen / ½ tsp grinded cumin
fingerspids frisk revet muskatnød / little freshly grated nutmeg
 olie til stegning /  oil for frying
1  lille æg til pensling / 1 small egg for egg wash

Marinade / Marinate

1 tsk sesam olie / 1 tsp sesame oil
1½ spsk citron saft / 1½ tbsp lemon juice
1/4 tsk fint hvidløg pure / 1/4 tsp garlic paste
½ tsk fint ingefær pure / ½ tsp ginger paste
1 tsk rød chili puver / 1 tsp red chili powder
½ tsk stødt spidskommen / ½ tsp grinded cumin



1. Bland alle ingredienser til marinaden sammen. Smør marinaden på lakse stykkerne og læg dem i køleskabet ca 20 minutter.
2. Varm lidt olie på en pande og sauter  svampene nogle få minutter, tilsæt den optøede spinaten, salt og chilipulver. Sauter det 7 - 8 minutter. Tilsæt den revet muskat nød.  Sluk for varmen.
3.  På en anden pande steg lakse stykkerne ca 2-3 minutter på begge sider på mellem varme i lidt olie. Sluk for komfuret og lad lakse stykkerne køle lidt af.

1. Mix all the ingredients for the marination together, and apply it on the salmon pieces. marinate the pieces for 20 minuts in fridge.
2. Heat little oil on a pan and sauté the mushroom 2-3 minuts add the thawn spinach, salt and chili powder. Sauté for 7 - 8 minuts. Add the grated nutmeg and turn the heat off.
3. In another pan fry the salmon pieces in little oil for 2-3 minuts on both sides.  Turn the heat of and let the pieces cool.



4. Forvarm ove til 180 gr. 5. Udrul en Butter dej plade let og lav små snitter i den. 6. Stræk dejen let i alle ender så der dannes en hul mønster.
4. Preheat the oven to 180 degree. 5. Roll lightly puff pastry and make small cuts in it. 6. Pull a bit on all the sides so a " hole" patteren apears. 


7. Læg lakse stykkerne på en bageplade bekældt med bagepapir. Fordel spinat blanding oven på dem.
7.  Cover baking sheet with butter paper/ baking paper.  Place the salmon pieces on the baking sheet. Top the pieces with the spinach mixture .





8. Læg butterdeen oven på laksen og skub endestykkerne under laksen. Pensl med let pisker æg.
9. Bages 18-20 minutter.
8. Place the cut puff pastry on the salmon, tuc the the sides under the salmon. Brush the puff pastry with the beaten egg. 9. Bake for 18-20 minuts.


Lav en lækkert salat til og eventuelt en yoghurt chutney.
I ønskes solskin, godt helbred, tag over hoved og lækker mad på bordet.

Make a delicious salad and if you like a yoghurt chutney with the puff pastry Salmon. 
Wishing you all sunshine, good health, roof over your head and delicious food on your table.






4 kommentarer:

  1. I love this recipe...could I use fresh spinach instead of frozen as I don't really buy much frozen food. Thank you for all your lovely recipes xoxo

    SvarSlet
    Svar
    1. Thankyou so much Beverley.
      You can easly use fresh spinach. I find that fresh spinach "releases" so much liqiud some times.

      xoxo

      Slet
  2. Good morning! I have featured this recipe on my blog for my weekly seafood round-up and have also linked this recipe to your original post so that my readers will be forwarded to your site. Thank you for allowing me to share! Here is the link: http://carriesexperimentalkitchen.blogspot.com/2013/01/seafood-frenzy-friday-week-45.html

    SvarSlet
    Svar
    1. Hi Carrie. I saw it and thankyou so much for feuturing and sharing my recipe among all those yummy and beautiful dishes.

      Slet