Salmon Puff Pastry Square

Preparation

1. 1

   Prepare the salmon by preheating the oven to 180°C, then season it with olive oil, salt, and pepper. Cook for 15 minutes. Once out of the oven, flame it.

2. 2

   Cook the puff pastry shells for 5 minutes at 180°C.

3. 3

   Peel and slice the sweet potatoes into 0.5 cm wide cubes, then blanch in salted water with Viking salt for 3 minutes.

4. 4

   Thinly slice the fennel, save the fennel fronds for later, confit in butter for 15 minutes, then season.

5. 5

   To assemble the pieces, fill the puff pastry shells with fennel confit, place some pieces of salmon and sweet potato cubes, add the sesame seeds, fennel greens, then the pansy petals and nasturtium leaves.