Filo pastry baskets with stremel salmon, broccoli and lemon butter sauce

Ingredients

Directions

1. 1

   Let the dough sheets rest at room temperature for about 10 minutes. Remove 3 dough sheets, use the remaining sheets for other purposes. Cut each filo sheet into approx. 9 squares (each approx. 10 x 10 cm). Spread 4 squares with oil, place them on top of each other and press them into the recess of a muffin tray with the oiled side down. Make another 5 pastry baskets in the same way. Use the remaining 3 dough squares for other purposes. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 10-12 minutes until the dough cups are crispy and golden brown. Remove and let cool on a cake rack

2. 2

   Cut the broccoli florets from the stalk. Cook the florets in boiling salted water for about 3 minutes. Drain and rinse with cold water. Cut salmon into small pieces, mix with broccoli and put aside. Dice butter

3. 3

   Bring lemon juice and 1 tablespoon of water to the boil in a small pot, reduce by half. Stir the egg yolks with it quickly in a beating pot. Whip over a warm water bath, stirring continuously. Stir in small portions of butter. Season to taste with salt and pepper

4. 4

   Spread the salmon and broccoli in the dough baskets. Drizzle lemon sauce over them. Add the rest of the sauce