Salmon Fillets In Puff Pastry With Shallots, Mushrooms And Lemon Cream Sauce
This elegant, rich dish is definitely well suited for entertaining.
Serves: 4 as a main course
Ingredients for Salmon:
1 package (17 ounce) frozen puff pastry thawed (2 sheets)
4 skinless salmon fillets about ¾” thick (5 ounces each)
2 T. butter
3 medium shallots, minced
4 ounces cremini mushrooms, chopped
egg beaten with 1 t. water for egg wash
Ingredients for Sauce:
1 t. chicken bouillon granules (or 1 small cube)
2 cups heavy cream
4 T. butter
3 T. lemon juice, plus lemon slices for garnish
2 t. lemon zest
2 T. chopped fresh dill plus additional sprigs for garnish
Instructions for Salmon:
Melt butter in medium skillet. Sauté shallots and mushrooms until tender and liquid has been completely absorbed. Season to taste. Set aside to cool. Roll out each puff pastry sheet on lightly floured board to a 12” square. Cut each piece in half so you wind up with 4 pieces about 6 X 12” each. Place salmon pieces on puff pastry in the center of each rectangle. Season lightly with salt and pepper and carefully arrange one quarter of the cooled shallot mushroom mixture on top of each fillet. Brush the edges of the puff pastry lightly with some egg wash and fold long sides of pastry over the salmon. Fold short edge over salmon and roll up the package to completely enclose the fish, sealing open edges well. Arrange the packages seam side down on a baking sheet and brush with glaze. (Can be made 8 hours ahead. Cover and refrigerate.)
Preheat oven to 425 degrees. Bake until golden brown, about 20 to 25 minutes. Remove from oven and set aside about 10 minutes.
Instructions for Sauce:
While fish is cooking prepare sauce. In large saucepan combine butter and cream. Bring to a simmer. Whisk in bouillon granules. Cook over medium heat until reduced by a third. Whisk in lemon juice, zest and salt and pepper to taste. Keep warm. Right before serving stir in dill and adjust seasoning. Spoon some sauce onto 4 dinner plates. Cut pastry in half diagonally. Arrange salmon on plates. Garnish with dill sprigs and lemon slices and serve.
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