Admittedly, this is not the prettiest dish to photograph. But, it is very tasty and very easy for something that looks and sounds rather spectacular. The dill sauce is not strictly necessary, but I find the dish rather dry without it. Added bonus – you can prep it in the morning and refrigerate until cooking it at dinnertime.
Salmon in Puff Pastry with Dill Sauce
adapted from Salmon and Rice Wrapped in Pastry with Dill Sauce
Ingredients (4 servings):
2 Tbsp butter
½ cup minced leek
6 oz chopped shiitake mushrooms
2 sheets frozen puff pastry, thawed
4 6-oz skinless salmon fillets
Salt & pepper
2/3 cup clam juice
½ cup dry white wine
1 ¼ cups crème fraîche
3 Tbsp minced fresh dill
Salt & pepper
Salmon, Part 1:
- Melt butter in a medium saucepan over medium-low heat. Add leek and saute until it just softens, about 4 minutes.
- Add mushrooms, cover, and cook until the mushrooms release their juices – about 5 minutes.
- Uncover, increase heat to medium-high, and saute until the moisture evaporates – about 5 minutes.
- Season with salt and pepper.
- Cook completely.
Salmon, Part 2:
- Roll out one sheet of puff pastry into a 12-inch square. Cut into 4 equal smaller squares.
- Divide the leek/mushroom mixture among the squares. Note: if you have eaters who would prefer not to have leeks/mushrooms you can just leave them out at this step.
- Place one piece of salmon diagonally across each square.
- Roll out the second puff pastry sheet to a 13-inch square and quarter.
- Bring the open corners (upper rights and lower lefts in above picture) over the salmon and top with the second puff pastry piece, tucking its corners under. If possible, bring the small corners of the top sheet under also to seal the ends of the salmon. Note: it is not critical to do this, but the more sealed the better.
- Transfer to a lined baking sheet.
- Cover and chill for at least 30 minutes, or up to 8 hours.
- Preheat the oven to 400°F.
- Bake until fish reaches 145°F, or about 30 minutes.
- Serve with dill sauce.
Note: The inside will be VERY hot. If you have small children, cut theirs open to allow them to cool before reaching the table.
- Boil the clam juice and wine in a small saucepan until reduced to 1/3 cup, about 10 minutes.
- Reduce heat to medium and whisk in the crème fraîche. Reduce to about 1 cup – about 5 minutes.
- Remove from heat. Stir in dill. Season with salt and pepper.
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