Festive fish dish with Burgundian elegance
Tender salmon wrapped in crispy puff pastry, filled with creamy cream cheese and savoury spinach – a festive dish that perfectly complements the Chardonnay from the Mâconnais.
Ideal wine accompaniment: Chardonnay from the Mâconnais AOC (Burgundy, France)
The Burgundy Chardonnay impresses with its harmonious balance of ripe apple and citrus flavours with a subtle hint of vanilla. The creamy texture of the wine combines perfectly with the cream cheese, while the lively acidity balances out the fatty salmon. The mineral character underlines the spiciness of the spinach and the buttery flavours of the puff pastry.
5 more wine recommendations:
Pinot Blanc Pfalz DOC (Germany) With flavours of yellow peaches and an almondy spiciness, this wine complements both salmon and puff pastry. The velvety texture harmonises with the creaminess of the cream cheese.
Fumé Blanc Sonoma County AVA (USA) This American Sauvignon Blanc with its tropical fruit and smoky flavour forms an exciting contrast to the spinach. The moderate acidity cuts through the fatty salmon.
Gavi di Gavi DOCG (Piedmont, Italy) Cortese, with its peach blossom freshness and salty minerality, goes perfectly with fish dishes. The slight bitterness on the finish emphasises the spinach flavour.
Chablis AOC (Burgundy, France) The steely minerality and green apple flavour of this Chardonnay contrasts with the buttery puff pastry. The delicate woody flavour rounds off the dish.
Vermentino di Sardegna DOC (Sardinia, Italy) With flavours of white peach, almond and a salty note, this wine complements salmon perfectly. The lively acidity balances the creaminess of the dish.
The recipe:
Osterlachs im Blätterteig mit Frischkäse & Spinat
Kochutensilien
- 1 Backblech
- 1 Backpinsel
- 1 Scharfes Messer
- 1 Schneidbrett
Zutaten
Für den Lachs:
- 2 Lachsfilets à 150 g
- 200 g Blätterteig aufgetaut
- 1 Ei zum Bestreichen
Für die Füllung:
- 100 g Frischkäse
- 100 g Blattspinat gekocht, ausgedrückt
- 1 TL Zitronenabrieb
- Salz Pfeffer, Dill
Zubereitung
Füllung vorbereiten:
- Frischkäse mit Spinat, Zitronenabrieb und Gewürzen vermengen.
Lachs einwickeln:
- Blätterteig ausrollen, in 2 Rechtecke schneiden.
- Je 1 EL Füllung auf den Teig geben, Lachsfilet darauflegen.
- Teig um den Lachs schlagen, Ränder festdrücken.
Backen:
- Mit verquirltem Ei bestreichen.
- Bei 200°C Umluft 20–25 Minuten backen, bis der Teig goldbraun ist.
Empfohlene Beilagen:
- Zitronen-Dill-Sauce
- Spargel mit Mandelbutter
- Blattsalat mit Avocado
