Ragout fin with salmon, broccoli, curry and peanut kernels

Name: Ragout fin with salmon, broccoli, curry and peanut kernels
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 150 g Salmon fillet; 125 g Broccoli; 2 stem(s) Dill; 25 g Butter or margarine; 1 TABLESPOON + 25 g flour; 1 TEASPOON Curry Powder; 125 ml Milk; 125 g Whipped cream; 1 pack of Puff pastry pies (4 pieces; 100 g); 80 g Roasted peanut kernels; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

150 g Salmon fillet
125 g Broccoli
2 stem(s) Dill
25 g Butter or margarine
1 TABLESPOON + 25 g flour
1 TEASPOON Curry Powder
125 ml Milk
125 g Whipped cream
1 pack of Puff pastry pies (4 pieces; 100 g)
80 g Roasted peanut kernels
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Wash the salmon, dab dry and cut into small cubes. Clean and wash the broccoli and cut small florets from the stalk. Wash dill, dab dry and chop finely, except for a little garnish.
2
Dust the fish all around with 1 tablespoon of flour. Heat the fat in a saucepan. Fry the fish and broccoli briefly, dust with 25 g flour and curry and sauté. Gradually add milk and cream while stirring and simmer for about 3 minutes.
3
Heat the pies in a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) for 2-3 minutes. Add the peanuts to the ragout about 1 minute before the end of the cooking time, season with salt and pepper.
4
Place the pies on plates and fill with ragout. Sprinkle with dill and garnish.