Salmon and Rice Wrapped in Pastry With Dill Sauce

Recipe by Pianolady
READY IN: 1min




  • For Salmon, Rice and Pastry: Bring medium saucepan of salted water to a boil.
  • Add the rice; boil uncovered until just tender-- about 18 minutes.
  • Drain.
  • Melt butter in a heavy medium skillet over medium-low heat.
  • Add leek and sautè until beginning to soften-- about 4 minutes.
  • Add the mushrooms and cover the skillet and cook until mushrooms release their juices, stirring occasionally-- about 5 minutes.
  • Uncover skillet, increase heat to medium-high and sautè until liquid evaporates-- about 3 minutes.
  • Transfer to bowl and add rice.
  • Season with salt and pepper.
  • Cool completely.
  • Butter a large baking sheet.
  • Roll out 1 puff pastry sheet on a floured surface to 12" square size.
  • Cut into 4 equal squares.
  • Divide rice mixture among centers of squares, mounding in oval shape with ends toward 2 corners of pastry.
  • Set salmon on top of rice.
  • Sprinkle with salt and pepper.
  • Bring pastry corners up around salmon (pastry will not enclose salmon completely).
  • Roll out remaining pastry sheet on a floured surface to 13" square size.
  • Cut into 4 equal squares.
  • Lay 1 square atop each salmon fillet, tucking corners under bottom pastry to enclose salmon completely.
  • Pinch edges together to seal (brush with egg mixture if necessary to help it adhere).
  • Arrange salmon packages, seam side down, on prepared baking sheet.
  • Cover and chill 30 minutes.
  • (Can be made up to 8 hours ahead-- Keep chilled).
  • Preheat oven to 400°.
  • Brush top of pastry with egg mixture.
  • Bake until golden and thermometer inserted into fish registers 145°-- about 30 minutes.
  • For Dill Sauce: Combine clam juice and wine in heavy small non-aluminum saucepan.
  • Boil until reduced to 1/3 cup-- about 9 minutes.
  • Reduce heat to medium.
  • Whisk in Crème Fraîche.
  • Boil until reduced to 1 cup-- about 5 minutes.
  • Remove from heat, stir in dill and season with salt and pepper.
  • Transfer salmon packages to plates.
  • Spoon Dill Sauce around, and serve.
  • Note: If crème fraiche is unavailable, heat 1 1/4 cup whipping cream to lukewarm (85°).
  • Remove from heat and mix in 2 1/4 tablespoons buttermilk.
  • Cover and let stand in warm draft-free area until slightly thickened (24 to 48 hours, depending on the temperature of the room).
  • Refrigerate until ready to use.
  • Enjoy!