Salmon parcels

Salmon parcels

Total: 1 hr 8 Min. | Active: 50 Min.
lactose-free, gluten-free
Nutritional value / people: 755 kcal
, Fat: 46 g
, Carbohydrate: 50 g
, Protein: 35 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dough

200 g gluten-free flour (Schär bread mix)
1 ½ tsp ground psyllium
½ tsp gluten-free baking powder (Dr. Oetker)
½ sachet saffron
½ tsp salt
100 g lactose-free butter, cut into pieces, cold
150 g lactose-free low-fat quark

Filling

1 tbsp olive oil
300 g savoy cabbage, cut into thin strips
300 g squash, coarsely grated
3 tbsp dried cranberries
½ tsp salt
a little pepper

To prepare the fish

1 tbsp olive oil
1 shallot, finely chopped
2 tbsp thyme, finely chopped
¾ tsp salt
1 salmon fillet without skin (approx. 500 g), grey layer of fat removed

To shape

1 egg, beaten
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How it's done

Dough

In a bowl, mix the flour with all the other ingredients up to and including the salt. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the quark, mix to create a dough, do not knead. Flatten the dough, cover and chill for approx. 30 mins.

Filling

Heat the oil in a pan. Stir fry the cabbage and squash for approx. 4 mins. Add the cranberries, season, allow to cool slightly.

To prepare the fish

Combine the oil with the shallot, thyme and salt, coat the fish in the mixture.

To shape

On a sheet of baking paper, roll out the pastry into a 30 x 40 cm rectangle. Place the filling (same length as the fish) in the centre of the pastry, set the fish on top. Brush the pastry edges with egg, fold loosely over the fish, press down firmly, transfer to a baking tray. Brush the parcel with egg, prick with a fork.

To bake

Approx. 18 mins. in the lower half of an oven preheated to 220°C.

Good to know
Prepare: Prepare the salmon parcels approx. half a day in advance, cover and keep in the fridge. Remove from the fridge approx. 30 mins. prior to cooking and brush with egg.
Serve with: Seasonal vegetables, green salad.

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