Salmon En Croute With Spinach-Mushroom Filling
- Ready In:
- 2hrs
- Ingredients:
- 23
- Serves:
-
4
ingredients
-
For the Salmon
- 16 ounces salmon fillets, fairly even thickness
- 2 teaspoons dill weed
- salt, to taste
- pepper, to taste
- 1 tablespoon fresh lemon juice
- 2 tablespoons olive oil
- 1 tablespoon butter
-
For the Filling
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1⁄4 cup onion, finely chopped
- 8 ounces button mushrooms, chopped
- 1 (10 ounce) package frozen chopped spinach, thawed and thoroughly squeezed dry
- salt, to taste
- pepper, to taste
-
Additional Ingredients
- 1 sheet frozen puff pastry, 8 2/3 oz
- 1 egg, beaten with 1 tbsp water
-
Creamy Dill Sauce
- 2 tablespoons dry white wine
- 1⁄2 lemon, juice of
- 2⁄3 cup heavy cream
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- salt, to taste
- pepper, to taste
directions
-
For the Salmon:
- Season salmon fillets on both sides with salt, pepper and dill. Sprinkle flesh side with lemon juice.
- Heat a med skillet over med high heat. Add oil and butter. When hot, add salmon, skin-side down. Brown well, about 3 minutes. Turn and sear top side, about 2 minutes. (Note: Salmon should be rare, because it will cook fully in the pastry.).
- Remove from pan and refrigerate untl completely cooled, about 1 hour. Save pan and drippings to make dill sauce.
-
For the Filling:
- Heat a new med skillet over med high heat. Add butter and oil. Saute onions until tender, about 5 minutes.
- Add mushrooms, spinach, salt and pepper. Saute until mushrooms are cooked through, about 5 minutes. (Note: There should be no moisture but, if there is, make sure it evaporates.).
- Place in refrigerator to cool.
-
To Assemble:
- Thaw pastry for about 20 minutes.
- Preheat oven to 400°F.
- On a lightly floured surface, roll pastry out into a 14-inch square, about 1/8 inch thick. Cut into 4 equal squares. Place about 1/4 cup of spinach mixture in the middle of each square,then top with a piece of salmon, skin side up. Brush the edges of the pastry with some egg wash . Bring up opposite corners of pastry around the top of the salmon. Pinch the edges together to seal.
- Place the pastries on an ungreased baking sheet, seam-side down. Brush the tops with the remaining egg wash.
- Bake until golden brown, about 25 minutes. (Note: This is a good time to make the dill sauce in the salmon drippings.).
- Remove pastries from oven and let stand 5 minutes.
- For Creamy Dill Sauce.
- Heat med saucepan over med high heat - or use the skillet in which the fish was cooked.
- Add wine and lemon juice; bring to a boil.
- Add cream. Simmer until well-combined and cream has reduced slightly.
- Stir in dill and parsley. Taste for seasoning.
- To Serve.
- Spoon some of the sauce on each plate, then top with salmon pasty. Any remaining spinach-mushroom mixture can be heated and served on the side.
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RECIPE SUBMITTED BY
GirlyJu
Brenham, 83