SALMON EN CROUTE
Prep time: 25 minutes
Baking time: 30 to 35 minutes
- 1 package (17 1/4 oz.) frozen puff pastry sheets, thawed (2 sheets)
- 1 salmon fillet (3 lb.), skinned and pin bones removed
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 large egg, beaten with 2 tablespoons water
3 oz. butter
1 1/2 tbsp. garlic
3 or 4 shallots chopped fine
1 tbsp of parsley
1 to 2 tsp fine herbs or Herbs de Provence
3/4 lb. chopped shrimp
3/4 lb scallops (bay scallops are fine)
1/2 tbsp. cayenne
3 dashes Worcestershire
3 tbsp cream
1 cup prepared Knox seafood bullion (use the whole cube -- and remember it adds salt)
To Make Mousse
In a large sauté pan over medium high heat, sauté the garlic, and shallots in butter; add the herbs, Worcestershire and parsley and as much of the bullion as necessary (leftovers will go into the mousse) . Heat for just a moment
Add shrimp and scallops and a small amount of bullion to food processor, pulse a few times. Add contents of pan and cream and pulse until it reaches your desired texture. If you need more bulk add bread crumbs to fill it out (you should have around 3 cups). Let chill. Adjust seasoning
Heat oven to 350 F.
On a floured surface, roll one sheet puff pastry to a 20x10-inch rectangle; transfer to a cookie sheet. Place salmon on top; sprinkle with salt and pepper.
Spread seafood mixture on top and sides of salmon; Brush beaten egg on pastry around salmon. Roll second pastry sheet to a 20x10-inch rectangle and place on top. Press around fish, pressing edges to seal. Trim pastry to a 3/4-inch border around fish, reserving scraps. Brush pastry with egg. Cut scraps decoratively and arrange on top. Brush again with egg. Bake 30 minutes until golden. Serve hot or at room temperature. Makes 14 appetizer servings or 8 main dish servings.
Serve with sauce
Replace Seafood with
2 packages (5 or 5.4 oz. each) garlic herb cheese, softened
1 can Pepperidge farms Lobster bisque
1/4 cup cream sherry
1/2 cup of cream
Heat soup for a minute and then add sherry and cream. Serve in gravy boat.