Ingredients: |
Ingredients: 1 thick salmon filet (2-3lbs)
Salt, White Pepper, Garlic powder
2 tsp Herbes de Provence or
Fresh dill and thyme
1 Tbsp light mayonnaise
1 tsp mustard
1 tsp honey
1 lb prewashed spinach
1 Tbsp oil
2 cups mushrooms, sliced
2 Tbsp Butter or Margarine
1/2 tsp lemon or lime juice
1 frozen puff pastry sheet
1 egg yolk
Flour
Sauce:
2 Tbsp Butter or Margarine
2 Tbsp potato flour
3/4 cup milk
3/4 cup chicken broth
Salt & White Pepper
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Directions: |
Directions:Sauce:
1. Melt 2 Tbsp butter and whisk in 2 Tbsp potato flour over low heat.
2. Whisk 3/4 cup milk, adding a little bit first until sauce is smooth, then gradually whisk the rest with 3/4 cup chicken broth.
3. Bring to a boil and season with salt and white pepper.
Prepare Salmon:
1. Cut salmon lengthwise into two long pieces. Season salmon with salt, pepper, garlic powder, and Herbes de Provence.
2. Mix mayonnaise, mustard, and honey in a bowl and spread 2/3 of mixture on all four sides of salmon filet. Keep cut salmon in its original shape.
3. Divide the spinach in half and microwave 1 minute for each portion until the leaves are limp.
4. Cool. Squeeze out excess water.
5. Mix spinach with 1 tsp oil and the remaining 1/3 of the honey mustard mixture in a food processor for a split second. Set aside.
6. Sauté sliced mushrooms in butter, add lemon juice, salt, garlic powder. Set aside.
Prepare Puff pastry: Preheat oven to 400 degrees.
1. Defrost puff pastry sheet at room temperature for 40 minutes. Dust pastry sheet with flour on both sides, and roll into a rectangular shape - 2 inches longer than the salmon in length, and 2 1/4 times the width to wrap the salmon. (Pastry sheet can be lengthened by attaching strips into a longer piece if needed for wrap.)
2. Transfer the pastry sheet onto a large piece of greased heavy aluminum foil placed on a broiler pan or long cookie sheet.
3. Place bottom half of salmon filet in the middle of pastry sheet. Put a layer of spinach on top of salmon, then a layer of mushrooms, then salmon. Make sure that salmon is stacked in its original shape with matching ends. Top with either fresh dill and thyme or a sprinkling of Herbes de Provence.
4. Cut ½ inch slits on the pastry sheet on both sides of the salmon. Fold slit pastry strips over the salmon from both sides and attach slit pastry strips on top of the salmon, sealing up the entire salmon down the middle from end to end.
5. Brush egg yolk over the pastry sheet, Bake in preheated oven at 400º for 25 minutes until it has a golden crust. Wait 30 minutes before cutting the salmon into serving pieces. Serve with sauce. Makes 10-12 Servings |
Personal
Notes: |
Personal
Notes: This is a modification of an original recipe from my sister Lily's gourmet signature dish. It makes a dazzling entrée for company. Enjoy!
Diana Chan is author of Easy 'n Healthy Cooking, promoting healthy cooking with delicious Chinese, Fusion & Continental recipes. This recipe appears in her cookbook.
Medallion Chicken with Chestnuts en Croûte, and Filet Mignon with Chestnuts en Croûte are recipe variations in this Chi Am cookbook.
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This recipe for Salmon En Croûte is from