For 4 people :
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In a saucepan, melt 50g of butter over low heat. Once melted, add flour all at once, stir with a wooden spoon, cook the mixture until it becomes golden yellow. The roux is then the correct temperature, add the milk and turn constantly with a whisk until the white sauce thickens. Add half the parmesan, season and set aside.
In a skillet, heat 20 g butter and a tablespoon of oil, when hot put the piece of salmon in and cook for 5 minutes.
Meanwhile sauté the spinach in 10 g of butter for 2 minutes, then stop cooking. Drain and set aside on a warm plate.
Spread the puff pastry thinly with a roller and then divide into two equal rectangles. On one of the two rectangles place the salmon then spread the white sauce and spinach on top. Sprinkle with remaining Parmesan and cover with the second rectangle of dough, moisten the edges to make them adhere. Using a kitchen brush, glaze the pastry with egg yolk, place in hot oven for 15-20 minutes at 180 ° C.
Cut the pastry into slices and serve immediately.