Salmon in a Jacket (Puff Pastry) |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Another from my Neiman Marcus cookbook called No Jacket Required submitted by Dottie Lyons of Santa Maria, CA. This is her most requested dish. This can also be served as an appetizer course. Ingredients:
1 lb puff pastry, frozen |
1 lb salmon fillet |
1 cup chardonnay wine |
1 tablespoon butter, unsalted |
8 ounces mushrooms, sliced |
1 dash white pepper |
1/2 lb brie cheese |
1 egg white, beaten |
parsley, garnish (optional) |
Directions:
1. Thaw the sheet of puff pastry in the refrigerator overnight.
2. Preheat oven to 425 degrees, F.
3. Poach salmon in the wine and let cool.
4. Melt butter in a skillet over medium heat and saute mushrooms in butter and pepper until tender. Let cool.
5. Roll out pastry sheet and cut into 4 (8 inch) squares.
6. Place 4 oz. of salmon in the center of each. Top with mushrooms and brie.
7. Brush the outer edges of the pastry with egg white; gather and twist to seal.
8. Brush the outside of the pastry jacket with egg white.
9. Bake for 20 minutes, or until golden brown.
10. To serve, place on a serving dish and garnish with a sprig of parsley.
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