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1 # fresh salmon, 1" thick - skin and bones removed
Sautee:
1 Tblsp. butter
1 medium chopped onion
In bowl, mix together and set aside:
1# fresh spinach, washed, chopped & cooked
1 hard boiled egg, chopped
3/4 c. cooked cod/sole or snapper
Sautéed onion
1 c. cooked wild rice
1/2 c. Béchamel Sauce
2 tsp. Dill
1 Tbsp. Thyme
zest of lemon
On lightly floured board, roll out 1 sheet puff pastry so that it is
2x the length of salmon fillet + 2" and 1 1/2 - 2" wider than fillet.
Pastry should be about 1/8" thick.
Spread a layer of the spinach mixture in the middle of the pastry.
Place the salmon fillet on the spinach and then spread another layer
of the spinach mixture over the salmon.
Beat together:
1 egg
1 Tbsp. Water
Fold pastry over the filling and seal it with egg wash. Turn it seam side down on greased cookie sheet.
Bake 350-degree for 30 45 minutes or until brown. (Internal temp. = 130-degrees)
Slice 1" thick (thinner for 1st course) and serve with Hollandaise Sauce.
Prep time 2 hours
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