Salmon en Croute
Tired of serving turkey all the time? This Salmon en Croute is great for special occasions such as Thanksgiving, Christmas and Easter. You do not need to be a pastry chef to do it! I would call it a stand-alone dish because it gives you all you need in a meal. Hot or cold, it is great, and you still can serve it as one of the dishes, even if turkey is the main star!
INGREDIENTS
1 large salmon fillet
1 large onion
3 garlic cloves
280 grams of small raw shrimp – peeled and deveined
1 bunch of fresh asparagus
1 stem of celery
170 grams of cream or low-fat Greek yogurt
1 tbsp of olive oil
1 tbsp of capers
1 tsp of corn starch
1 tbsp chopped chives
1 tbsp chopped parsley
Fresh lemon or lime juice
2 sheets of puff pastry
1 egg yolk
PREPARING
THE SALMON EN CROUTE
Sautée the onions in olive oil and spread on the salmon. Broil in preheated oven at 450 F for about 15 minutes.
Prepare the cream while the salmon is broiling. Sauté the asparagus with butter, onions, and garlic, for about 5 minutes. Add the shrimp and cook for another 3 or 4 minutes. Add the cornstarch and the cream. Stir until it thickens. Add the capers.
Handle the puff pastry according to package instructions, opening it on a large foil sheet. Carefully move the salmon into it. Add the shrimp and asparagus cream on the top.
Lay the other sheet on top of the salmon and the shrimp cream. Follow the shape of the fish and go on trimming the edges with room enough to roll up the sides all around.
Use the trimmings of the pastry to make an eye and the fins of the fish. Mix an egg yolk with a few drops of olive oil and brush evenly all over the pastry.
Bake in a 380 F preheated oven for about 30 minutes or until the pastry is crispy and golden.
