Salmon En Croûte
Ingredients (for 4)
4 ea 6-oz salmon fillets with skin cut off
Salt and pepper to taste
2 tbsp butter
2 garlic cloes minced
1 shallot chopped
¼ cup white wine
3 oz cream cheese
5 oz fresh baby spinach
2 tbsp plain bread crumbs
¼ cup shredded parmesan cheese
1 1-lb package sheet puff pastry
1 egg for egg wash
Cooking Instructions
Warning: If puff pastry is frozen, remove from freezer at least 3 hours before unfolding and let thaw in refrigerator.
Season salmon with salt and pepper to taste
In a large pan, heat butter, chopped shallots, and garlic over medium heat. Sauté until the shallots become translucent. Bring heat to high and add white wine. Let liquid cook out for about 5-minutes, then add the cream cheese and sauté for 1 minute. Lastly, add the spinach, bread crumbs, and Parmesan cheese. Sauté just until the spinach softens. Warning: if liquid is in danger of disappearing, add more wine and reduce heat.
Unfold the puff pastry onto a lightly floured surface and roll out the 2 sheets, then cut them in half, so you end up 4 pieces, each about 10x14 inches.
Place each seasoned salmon fillet in the middle of each pouff pastry sheet. Depending on the size of the fillet, you may need to roll out the puff pastry a little more or less. Leave about 2 inches around the edges. Divide the spinach mixture into 4 equal parts and evenly spread it on top of the 4 fillets. Then brush the edges of the puff pastry with with egg wash (1 egg + tsp water).
Begin folding the puff pastry over starting the longer side. When folding over the short edges, brush more of the egg wash before folding. Line a baking sheet with parchment paper and place the salmon en croute on it seam side down. Make crosshatch slits on top of the croute with a knife. Then brush with more egg wash.
Bake at 390°F for 25-30 minutes or until pastry is golden brown.