Puff pastry Unzips

It is necessary to start preparing puff pastry pies with the preparation of products. It is too difficult and long to do puff pastry on your own, so sometimes it is more convenient to buy ready-made. We take the puff pastry out of the freezer and, while it thaws, prepare the fish.

Fresh pink salmon must be cleaned of scales, it's very easy to do. The scales of pink salmon are small and easily come off, it will not dirty the kitchen and will not force you to clean up after yourself. As soon as the fish is cleaned from above, we cut off the head, fins and gut it.

We wash the completely cleaned fish under running water, dry it with a napkin and remove the fillets. There are few bones in it, we just make a deep incision along the ridge and, lifting the already cut piece, with quick movements of the knife we cut off the ribs. The remaining bones in the fillet are pulled out with tweezers. It is also desirable to remove the skin from the fillet: we pry it with a sharp knife on one side and, pulling, cut it off.

Cut the prepared fillet into portions, put it in a deep bowl and pour lemon juice. Mix well and leave for 30 minutes. Pink salmon can give a little bitterness, to get rid of it, the fish should be slightly marinated.

Let's do the test for now. We roll it out on a floured surface and cut it into squares. It can be divided into circles, in this case the pies will turn out to be more accurate, but in the case of puff pastry it is not too economical, because the remaining pieces cannot be mixed and rolled out again.

Peel the onion, wash it, dry it and cut it into thin half rings. In the center of each piece of puff pastry we spread a little onion, salt and pepper it, put the fish filling on top. The edges of the dough are lubricated with egg white and pinched, leaving a window in the center.

We spread the future unzips on a baking sheet greased with oil or covered with baking paper (silicone mat). In the open window of each spread a small piece of butter (if desired, you can replace or supplement it with sour cream).

In a separate cup, beat the egg yolk and lubricate the entire visible surface with it. We send it to the oven for 30 minutes at a temperature of 180 degrees. After the end of the cooking mode, we take it out of the oven, put another piece of butter in the middle of each one, cover it with a napkin and leave it for 10 minutes.

We serve it to the table hot as an independent dish or as an addition to others.

Bon appetit!