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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut the fillet into 2 equal portions (make sure it's skinned and deboned). Mix the cheese, butter and lemon juice together, then spread over one fillet. Place the other fillet on top so the cheese mix is sandwiched between them. | 2. Roll out the pastry to about a quarter inch thickness, making sure it's big enough to wrap the fillets with some overlap. Separate all the chicory leaves and lay a single layer on the pastry where the salmon will go. Sprinkle with salt and pepper and lay the salmon on the chicory. Cover the fillets with the rest of the chicory leaves and the wrap with the pastry. | 3. Glaze the pastry with egg wash and bake for 40 minutes in a preheated oven at 220 degrees Centigrade. | 4. Serve with new potatoes, brocolli and Hollandaise sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
salmon fillet	2	lbs		1287.4696	0.0	179.8831	57.4828
blue cheese	4	ounces		548.8462	5.4091	1.5536	57.9464
butter	2	ounces		323.19	14.8497	10.0983	27.215999999999998
lemon	1/2			0.6404	0.2058	0.0243	0.0066
spinach	1			33.0	5.85	3.3	0.45
puff pastry	2	sheets		2734.2	223.93	36.26	188.65

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.