Salmon and spinach in puff pastry
- ½ lb fresh spinach
- ½ lb salmon fillet
- salt and pepper to taste
- 3 tablespoons extra virgin olive oil
- 1 clove of garlic
- 1 tablespoon pine nuts , toasted
- 1 egg
- ½ lb puff pastry
Wash the spinach.
In a frying pan, heat the olive oil and a clove of garlic, lightly crushed.
After a few seconds, add the spinach: season with salt and pepper, then cover.
Cook the spinach for a maximum of 3 or 4 minutes, then remove the lid, remove the garlic and add the toasted pine nuts.
Stir and remove from heat.
At this point, season the salmon fillets with salt and pepper. Sear the fillet on both sides in extra virgin olive oil.
Then prepare the pastry: you can make it yourself or purchase it ready made.
Roll it out with a rolling pin into a 1/10-inch thick square.
Cut a strip of pastry slightly larger than the width of the salmon fillet and place on a sheet of parchment paper.
Poke several times with a fork.
Beat the egg and brush it on the corners.
Lay the salmon fillet on the pastry and cover it with the spinach and pine nuts.
Cover everything with the last remaining strip of puff pastry.
Close around the edges and cut off the excess dough.
Take a few small cuts in the dough so that the steam can escape during baking. Brush with egg.
Bake in 400 degrees F oven for 25/30 minutes.
When done, remove from the oven and wait 5 minutes before cutting into thick slices.
It is known that spinach contains a lot of iron (about 3.4 mg per 100g).
However, a German scholar mistakenly shifted the comma by one decimal point so that the number of milligrams of iron found in spinach was 10 times more than reality.
The error was only discovered in 1930 and explains why cartoon character Popeye ate so much spinach.