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Serves 4 - 400 g of salmon filet - 200 g Comté - 1 egg - 20 cl cream - 1 lemon - 150 g fresh spinach - 2 shallots - 2 glasses dry white wine - 2 liqueur glasses of Noilly Prat - salt, pepper, paprika Brioche dough : - 200 g flour - 10 g natural yeast - 2 eggs - 100 g butter - approx. 5 cl milk - 3 pinches salt - 2 oeufs - 100g de beurre - 5 cl de lait environ - 3 pincées de sel Make the brioche dough and put it into the refrigerator (the day before if possible). Marinate the salmon in the white wine, lemon juice, half the finely minced shallots, salt and pepper. Cook the spinach a few minutes in salted water. Roll out the brioche dough into a rectangle. Place the salmon covered with grated Comté in the middle of the dough, and roll spinach leaves around it. Turn over so that the seam is underneath. Make a chimney in the top and gild with egg yolk. Let the dough rise for 30 minutes in a warm place (30°C). Bake in a preheated 210°C oven for about 30 minutes (thermostat 6/7). For the sauce : reduce the rest of the shallots in a saucepan with half the marinade. Add the Noilly Prat then the cream and the paprika. Simmer a few minutes to thicken the sauce. |
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