Fancy pants salmon

Rachael Ray

Serves: 4

  • 2 tablespoons EVOO
  • 4 skinless salmon fillets
  • salt and pepper
  • 1/2 pound button mushrooms
  • 1 or 2 small leeks, halved lengthwise, thinly sliced into half-moons on an angle, cleaned and dried
  • 1 tablespoon Dijon mustard
  • 3/4 cup heavy cream
  • 2 tablespoons chopped fresh tarragon leaves
  • 1 sheet frozen puff pastry doug, 11″ x 17″, or 2 smaller sheets, defrosted
  • all-purpose flour
  • 1 egg, lightly beaten with a splash of water

Preheat the oven to 400. Place a large skillet over medium-high heat with 1 tablespoon of the olive oil. Season the fish with salt and pepper and sear for a minute on each side. Remove the fish and reserve.

Add the remaining olive oil to the skillet. Add the mushrooms and brown for 5 to 6 minutes, then add the leeks and cook until they are softened, 2 to 3 minutes more. Season the mushrooms with salt and pepper, then add the mustard, cream and tarragon to the skillet. Bring to a bubble, reduce the heat to medium, and simmer until thickened, 3 minutes. Remove from heat and let cool.

Roll out the puff pastry with a little flour on a large work area. Quarter a large sheet or halve two smaller sheets. Line a baking sheet with parchment paper and arranage the rectangles of dough on it. Divide the mushroom cream sauce among the rectangles of dough, making a small pile in the middle of each. Place a piece of seared fish on top of the sauce and fold the edges of the dough up around the fillet. Trim the excess dough. Use the egg wash to secure the seam, then place the fish seam-side down on the lined baking sheet. Cut a few slits in the top of each pastry parcel. Brush them with the egg wash and transfer to the oven. Bake until the pastry is puffed and golden, about 15 to 20 minutes. Serve immediately.

*Chef’s note: I think I have determined that I am not a fan of tarragon. It’s licorice taste made me not love this recipe, but it still was good. Definitely felt fancy. I also had a few difficulties with the pastry (removed it from the fridge too early, didn’t roll it out quite evenly and didn’t trim enough excess from what becomes the bottom) and wish I had added a bit more dijon, but overall it was fun to make, fun to serve and fun to eat. Oh, and I recommend having the person at the fish counter cut the skin off for you….

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