Rachel Ray Converts Potted Chicken Regular to Hearty Soup seafood, which includes boiled salmon in a creamy sauce, celery and potatoes. And most importantly – pre-baked puff pastry cap. Share with friends: 
Time: 50 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 (170 gr. Each) skinless salmon filet
- 1 chopped sweet onion head
- 3-4 small chopped celery stalks
- 1 large chopped potato tuber
- 1 sheet of ready frozen puff pastry
- 1 egg
- Coarse salt and freshly ground black pepper
- About 1/3 bottle (1.5 tbsp.) Of dry white wine
- 1 fresh bay leaf
- 3-4 lemon slices
- 1 tbsp. l extra virgin olive oil
- 1 tbsp. l seasoning for cooking crab
- 2 tbsp. chicken broth
- 1 tbsp. fat cream
- 2 tbsp. l (30 gr.) Butter
- 2 tbsp. l premium wheat flour
- 1 tbsp. l Dijon mustard
- 1/2 tbsp. frozen green peas (optional)
- 1/4 Art. chopped dill
Recipes with similar ingredients: salmon, puff pastry, eggs, cream, flour, peas, dill, Dijon mustard, potatoes, celery, onions, bay leaf, white wine, lemon
Recipe preparation:
- Preheat the oven to 220 ° C. Take 4 bowls or shallow small casseroles in which you can serve the finished dish, and use one of them as a template in order to cut pieces of the desired size and shape from the dough. Sharp knife for fruit cut circles from the dough. Put the dough on a baking sheet with non-stick coating or cover it with parchment paper. Beat the egg with a little water and grease the pieces of this a mixture. Bake for 10-12 minutes, or until the dough browned and not swollen.
- While preparing the “caps”, lightly salt and pepper the fish. Put the salmon in the pan and pour the wine so that it covers fish. Put bay leaf and lemon slices. Bring to a boil reduce heat and simmer for 8-10 minutes. until the salmon is dull.
- While the fish is being cooked, over medium heat in a medium-sized roasting pan the size of a warm olive oil. Add onions, celery and potatoes. Salt, pepper, add seasoning for cooking crab. Cover and simmer vegetables for 8 minutes, stirring time from time.
- Remove the fish from the fire. Transfer the salmon filet to the dish and divide it into small pieces. Strain the broth and leave about 1 – 1.5 tbsp. Add the chicken stock left to the vegetables fish broth and cream. While the mixture is boiling, cook in a small pan dressing. Melt the butter, then stir flour. Add the broth and stir for 1 min. Add Dijon mustard. Enter the dressing in the soup and cook for 3-4 minutes, until it will not thicken to the consistency of a liquid sauce. Add the peas, pieces of salmon, dill and warm. Serve in portioned plates, covering with a “lid” of dough.
