Salmon with Spinach and Mushrooms in Phyllo Draft

How I make it

Pepper purée

1. To roast the peppers in the oven: preheat to 350°F (180°C) and line a sheet pan with parchment. Roast the peppers for 45-60 minutes, turning now and then, until soft and the skins are browned.

2. Or over the flame: cover the stovetop with foil to keep it clean, and char the peppers over an open flame for 3-4 minutes per side, until blackened and soft.

3. Transfer the hot peppers to a sealed container and let cool. Peel and seed them.

4. Put the peppers in a food processor, add a little olive oil, coarse salt, black pepper and the lemon juice, and blend until smooth.

Salmon parcels

1. Heat a skillet over medium heat and sear the salmon about 2 minutes per side. Transfer to a plate.

2. Finely chop the mushrooms and season with a little olive oil and coarse salt.

3. Preheat the oven to 350°F (180°C) and line a sheet pan with parchment.

4. Lay a phyllo sheet on the counter and scatter about an eighth of the spinach on the bottom part. Top with about a quarter of the mushrooms and a salmon fillet.

5. Spread the salmon generously with pepper purée and scatter another eighth of the spinach on top.

6. Fold the sides of the sheet over the filling and roll up. Place seam side down on the pan.

7. Brush with beaten egg and sprinkle with a little coarse salt. Repeat with the remaining salmon.

8. Bake for about 12 minutes, until the phyllo is golden.

9. Spoon a little pepper purée onto each plate. Cut each parcel in half, set it on the purée and serve.

What I've learned

• Cooling the peppers in a closed container makes them much easier to peel.
• I leave a little of the skin on the peppers to keep the roasted flavor.