Baking salmon encroute (in pastry dough) seals in flavour and keeps the fish moist. Showy, elegant, and perfect for dinner parties. Serve this up to family and friends and bow for the applause.
Ingredients:
2 tablespoons olive oil
2 tablespoons butter
3 – 4 large leeks, white part only
1/2 cup white wine
4 cloves garlic, minced
1 teaspoon grated lemon zest
1/2 teaspoon salt
1/2 teaspoon white or black pepper
1/2 teaspoon Dijon mustard
1/4 teaspoon thyme
1 package of frozen puff pastry, thawed to room temperature
1 1/2 pounds skinless salmon fillet, cut 3/4 – 1 inch thick, cut into 4 equal-sized pieces
Directions:
- Preheat oven to 425°F.
- Prepare the leeks by cutting lengthwise. Wash well to remove any dirt or sand. Pat dry and thinly slice crosswise.
- Add olive oil, butter, and leek slices to a skillet. Sauté over medium heat for 3 – 4 minutes or just until the leeks begin to soften.
- Add the wine and garlic, and continue cooking for about 5 more minutes until the liquid mostly evaporates. Remove from heat. Stir in the lemon zest, 1/4 teaspoon salt, 1/4 teaspoon pepper, mustard, and thyme.
- Prepare the puff pastry by lightly rolling out the pastry sheets on a floured surface into 12-inch squares. Cut each square in half to get 4 rectangles measuring 6 x 12 inches.
- Spoon a quarter of the leek mixture onto the middle of each pastry rectangle, spreading the mixture in an area roughly the shape of each piece of salmon. Put the salmon fillets on top of the leeks, and sprinkle with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Bring together the ends of each pastry rectangle, and pinch to form tight seams. Then pinch together the side seams.
- Place each salmon pastry on a non-stick baking sheet, seam side down.
- Bake at 425°F for between 20-25 minutes, until the pastry is golden brown. Check to see if salmon is fully cooked by making a small slice in one pastry. If necessary return to oven for 3-4 more minutes, or until salmon is cooked through.
To serve cut each pastry in half and arrange on a platter.
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