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Salmon in Puff Pastry

From last weekend... 

Salmon Pastry Pockets

2 boxes frozen puff pastry dough
1 to 1-1/2 lbs. salmon (lower amount if skinned and boneless, higher amount otherwise)
1 Tablespoon butter
1 Tablespoon olive oil
2 shallots, minced, or 2 Tablespoons minced onion
1-1/2 cup white wine
3/4 cup light cream, or half & half
2 Tablespoons chopped fresh tarragon
1 Tablespoon flour or cornstarch
1 egg, lightly beaten

Removed the four pieces of puff pastry (two per box) from packaging and thaw at room temperature for 45 minutes. Preheat oven to 400 degrees Fahrenheit.

Remove skin & bones from salmon if necessary. In a large skillet, saute salmon in butter and oil for 5-10 minutes till just cooked through. Remove from pan with a slotted spoon, keeping liquid in the pan. Add shallots to the reserved liquid and saute for 5 minutes. Add the wine and bring to a boil, letting liquid reduce, for 5 minutes more. Add the cream and tarragon and lower heat to simmer for 5-10 minutes till liquid has reduced even more. Add flour and simmer, stirring, till sauce thickens and floury taste is gone. Remove from heat.

Cut each of the four pieces of puff pastry in half. Cut or pull salmon apart into small, about 1/2 inch, pieces and divide into eight servings. On each half of pastry, pile one serving of salmon and spoon a good amount of the sauce over it. Brush edges of pastry with beaten egg and fold pastry over the salmon, pressing edges together to seal tightly. Fold corners up towards the center and brush tops of pastry with more of the beaten egg. Bake on a pan lined with baking parchment, or lightly oiled, for 30 minutes, till puffed and browned. Makes 8 servings. You can double the sauce to have extra for pouring over the pastries when served, but in that case don't double the amount of shallot/onion or it will overwhelm the taste of the salmon. 
   

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Comments

( 2 comments — Leave a comment )
tigerlily35
Jul. 25th, 2008 02:50 pm (UTC)
Yummy! I will try it!
cimeara
Jul. 25th, 2008 08:22 pm (UTC)
Hope you like it! :-)
( 2 comments — Leave a comment )