Lemon Salmon in Puff Pastry

Ricotta, Parmesan, grated, grated lemon peel, pulp removed (filleted), in cubes pepper white, from the mill, salt – mix well all ingredients for the filling Salmon fillet from the middle piece without skin, gray fat layer removed, diagonally cut open puff pastry, rolled out 30×40 cm lengthwise cut two narrow strips and diagonally one strip (about 1.5 cm), put to cool with the lid closed. Put the dough on parchment paper.

Salt and pepper, from the mill Season salmon on both sides, place one half on the bottom half of the dough, leaving a margin of about 3 cm on 3 sides. Spread filling evenly on salmon, place second half of salmon on top. Egg, beaten Brush edges of dough with egg, place free half of dough on top, press edges together with a fork, brush dough with egg. Place the cooled dough strips (1x long and 1x short) crosswise on the dough package, cut protruding dough into small pieces. Form a mesh with the third strip of dough, place it on the dough cross, brush with the remaining egg, prick a few times with a fork. Pull with the parchment paper on the back of a baking tray, cool for about 15 minutes. Bake: about 25 minutes in the lower half of the oven heated to 220 degrees.

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