2 packages of laminated frozen puff pastry (semi-ready)
For the filling
150g of zucchini sliced into rounds
3 tablespoons of butter
2 sprigs of sweet marjoram cut into small cubes
100g of shallot diced into small pieces
400g of fresh salmon fillet cut into chunks
1/2 cup of dry vermouth
1 eggplant cut into cubes, steamed until al dente
1 potato cut into chunks, steamed until al dente
1 carrot cut into cubes, steamed until al dente
1 sprig of thyme
1 lightly beaten egg
Salt
Pepper to taste
2 packages of laminated frozen puff pastry (semi-ready)
For the filling
150g of zucchini sliced into rounds
3 tablespoons of butter
2 sprigs of sweet marjoram cut into small cubes
100g of shallot diced into small pieces
400g of fresh salmon fillet cut into chunks
1/2 cup of dry vermouth
1 eggplant cut into cubes, steamed until al dente
1 potato cut into chunks, steamed until al dente
1 carrot cut into cubes, steamed until al dente
1 sprig of thyme
1 lightly beaten egg
Salt
Pepper to taste
Remove the puff pastry from the freezer and reserve
Cook the zucchini with water and salt for 5 minutes
Drain and reserve
In a skillet, melt the butter, add the sweet marjoram and shallot, and fry until lightly golden
Add the salmon and let it cook for a bit
Pour the dry vermouth into a shell and when it catches fire, pour it over the skillet to flambe the salmon
Let it evaporate completely
Remove from heat, add the steamed vegetables, mix gently, and let it cool
Open the puff pastry
Line a 30cm diameter tart pan with parchment paper
Cut the pastry into a conch-shaped ring of 21cm in diameter
Place it in the tart pan and quickly freeze
Place the salmon filling in the center of the conch, then layer the vegetables and zucchini in the center, leaving a 1cm border around the pastry
Sprinkle with salt and pepper, and add some thyme leaves
Brush the border with egg yolk
Cut strips from the pastry and place them around the filling
Cover the conch with the remaining pastry
Brush again with egg yolk and place more pastry strips around the conch
Press gently
Decorate the conch: make scratches on the pastry with a knife, then brush the entire surface with egg yolk
Place in a hot oven (200°C), preheated, for 25 minutes or until golden
Serve warm, cut into 8 portions, each containing approximately 676 calories.
