Salmon in puff pastry
4 posters
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Salmon in puff pastry
Salmon in puff pastry
puff pastry
Salmon Filet (Light cold smoked For some 3 hours )
leek
pepper
Overview of the ingredients
Salmon packing
Salmon on the grill
Temp
There ready to take off the grill
On the plate
Cooked at a temperature between 174 a 184 C /345 a364 F
For 40 a 50 min / or gold brown
Used 1 Stacker
I have used my small dry water pan
https://proq.forumotion.com/member-s-mods-and-inventions-f16/smaller-water-pan-holder-t512.htm
The next time I will use more leeks, they have disappeared
Or spinach perhaps
puff pastry
Salmon Filet (Light cold smoked For some 3 hours )
leek
pepper
Overview of the ingredients
Salmon packing
Salmon on the grill
Temp
There ready to take off the grill
On the plate
Cooked at a temperature between 174 a 184 C /345 a364 F
For 40 a 50 min / or gold brown
Used 1 Stacker
I have used my small dry water pan
https://proq.forumotion.com/member-s-mods-and-inventions-f16/smaller-water-pan-holder-t512.htm
The next time I will use more leeks, they have disappeared
Or spinach perhaps
Re: Salmon in puff pastry
Wonderful work Treegje! Was it moist enough for you?
jenks_24- King of Q
- Number of posts : 234
Age : 50
Location : Kindsbach, Germany
Registration date : 2008-07-13
Re: Salmon in puff pastry
jenks_24 wrote:Wonderful work Treegje! Was it moist enough for you?
A little on the dry side
The next time I will add spinach with cream
That would have done much better
It is by trying, that you know
Re: Salmon in puff pastry
Very true Treegje,
I bet it tasted wonderful though.
I bet it tasted wonderful though.
jenks_24- King of Q
- Number of posts : 234
Age : 50
Location : Kindsbach, Germany
Registration date : 2008-07-13
Re: Salmon in puff pastry
looks great!
maybe a higher temp for shorter time?
you can fix the dryness, but how was the flavour?
maybe a higher temp for shorter time?
you can fix the dryness, but how was the flavour?
Shrike- Charcoal Starter
- Number of posts : 53
Age : 58
Location : Rockwall, Texas
Registration date : 2008-07-27
Re: Salmon in puff pastry
The taste was fantastic
Now I have used raw leeks ,I have been thinking
The next time I will use stewed leeks ,And greater quantity.(stewed leeks is more moist)
Or I use spinach with cream
Now I have used raw leeks ,I have been thinking
The next time I will use stewed leeks ,And greater quantity.(stewed leeks is more moist)
Or I use spinach with cream
Re: Salmon in puff pastry
Spinach! That would be an excellent combination...perhaps with a few thin pats of butter for moisture...Mmmm!
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