Browse Al Salmon

Preparation:

Preparation: Defrost the spinach in good time at room temperature. Peel the garlic clove, crush it and brown it in a pan with the butter. Pour in the spinach and cook for 10 minutes, stirring occasionally. Salt and pepper lightly. Once ready, remove the garlic. In the meantime you will have also let the puff pastry defrost. Roll it out with a rolling pin on the floured surface, giving it the shape of a rather long and narrow rectangle. Cover it with the spinach, leaving a border about 2 cm wide all around. Arrange the slices of salmon lightly sprinkled with salt and pepper on the spinach. Wrap the dough around itself, carefully sealing the edges. Brush the surface of the dough with the beaten egg yolk and cook the roll in the oven already heated to 200 degrees for about 40 minutes, until the dough is well cooked and golden brown. Meanwhile prepare the sauce. Brown the chopped shallot as finely as possible in the oil: add the thawed prawns, let them brown, then pour over the white wine. Let it evaporate slowly, add salt and pepper. Blend the prawns with the cream and serve the hot puff pastry, cut into slices, with the prepared sauce, also hot.