Salmon In Trevigiana Crust

Preparation:

Preparation: Clean the salmon, debone it to obtain two wedges, remove all the bones with tweezers. With a sharp enough knife, also remove the skin. Cover with cellophane and put it in the refrigerator. Wash and dry the radicchio. Meanwhile, in a pan with the olive oil, brown the radicchio cut into slices of about one centimeter for about two minutes and then put it to drain in a colander. Roll out the puff pastry to a rectangular sheet 2 millimeters thick, place a strip of salted and peppered salmon on it and a little dill (if it's fresh, even better). Place the cold radicchio on top of the side and cover with the other salted and peppery side. Close with one side of puff pastry, brush the edge with beaten egg, close the other side and place it on a baking tray brushed with butter. Brush the salmon wrapped in the pastry with the beaten egg, decorate as desired. At this point, bake in a preheated oven at 200 degrees for 10 minutes and then at 160 degrees for another 30 minutes. Remove it from the oven ten minutes before serving. Cut it into slices and serve it with potatoes with butter and parsley.