Diced puff pastry with spinach, rosemary sauce and crispy celery

Ingredients for Diced puff pastry with spinach, rosemary sauce and crispy celery

Instructions for Diced puff pastry with spinach, rosemary sauce and crispy celery

To prepare the Diced puff pastry with spinach, rosemary sauce and crispy celery recipe, please follow these instructions:

Lay the pusher with the chest downwards, make a cut along the back, and gently loosen the meat from the hull all the way around. Take care that the skin remains intact, preferably leaving no holes.

Clean the spinach and blanch it in a small amount of water. Run the farmer on the food processor, first with salt and pepper, then add one egg at a time, and finally whip the cream a little at a time. The fathers are lubricated on the meat side of the pigeon, the spinach is laid in the middle, and the dough is rolled together, as it fills up as much as if the hull was still there. Take the duck into the emigrated fat net.

Brown on the forehead and finish the oven approx. 20 minutes at 200 degrees C. Let the duet rest.

Boil a strong fund on the hull, even if necessary. Finish with a slice of maizena and add the chopped leaves on one rosemary stalk, taste with salt and pepper.

Peel celery and cut it out to approx. 1 cm. Thickness, place it on a very hot forehead in a little oil. It is very important that the celery is crisp as this gives a truly amazing taste.

At the dish, put the celery on the plate, the sauce is wrapped around, the dough is cut into a few slices and placed on top of the celery.

If there is a little rosemary left, please style it. A stalk on the meat.