marmalady
Executive Chef
Hi, let's see if I can remember all this.
Roll out the pastry so it's big enough to lay the salmon on it, and bring the edges up all the way around to seal it closed. Then put it on a baking sheet and chill in the fridge. When you have the rest of the ingredients below ready, remove the pastry from the fridge, and brush with beaten egg.
-The first layer that goes on the pastry was some steamed spinach, which had been wrung absolutely dry, and just seasoned with a little salt.
-The mushroom layer is the second layer; shrooms sauted in butter, thyme, salt/pepper, then put in a strainer to get as much of hte liquid out as you can.
- Then a THIN layer of the 'veloute' (base recipe is 1 cup chicken stock to 2T flour & 2T butter, s/p, and fresh or dried tarragon to taste. You can get fancy if you like, and first saute some shallots in the butter, add some white wine (about 1/4 cup) and reduce, then add the flour and stock.
-Then the salmon on top (I remove the skin, as it gets pretty chewy and yukky in this recipe), and another thin layer of the veloute.
-Bring the edges of the pastry up over the salmon on the 'short ends' first, then overlap the longer sides over it. Seal it completely , use more egg wash to seal.
You can make a pretty design on top of the pastry with a sharp paring knife, just don't cut all the way through - or make some flowers or leaves with pastry scraps, and 'paste' them on top with more egg wash.
Bake on bottom rack of a 375-400 degree oven for about 30-40 minutes, til crust is dark golden brown. Serve with more veloute sauce on the side.
C'est magnifique!
Roll out the pastry so it's big enough to lay the salmon on it, and bring the edges up all the way around to seal it closed. Then put it on a baking sheet and chill in the fridge. When you have the rest of the ingredients below ready, remove the pastry from the fridge, and brush with beaten egg.
-The first layer that goes on the pastry was some steamed spinach, which had been wrung absolutely dry, and just seasoned with a little salt.
-The mushroom layer is the second layer; shrooms sauted in butter, thyme, salt/pepper, then put in a strainer to get as much of hte liquid out as you can.
- Then a THIN layer of the 'veloute' (base recipe is 1 cup chicken stock to 2T flour & 2T butter, s/p, and fresh or dried tarragon to taste. You can get fancy if you like, and first saute some shallots in the butter, add some white wine (about 1/4 cup) and reduce, then add the flour and stock.
-Then the salmon on top (I remove the skin, as it gets pretty chewy and yukky in this recipe), and another thin layer of the veloute.
-Bring the edges of the pastry up over the salmon on the 'short ends' first, then overlap the longer sides over it. Seal it completely , use more egg wash to seal.
You can make a pretty design on top of the pastry with a sharp paring knife, just don't cut all the way through - or make some flowers or leaves with pastry scraps, and 'paste' them on top with more egg wash.
Bake on bottom rack of a 375-400 degree oven for about 30-40 minutes, til crust is dark golden brown. Serve with more veloute sauce on the side.
C'est magnifique!
