Monday, August 10, 2009

Day 10: Salmon in puff pastry with white wine cream sauce

Yield: 2 people
Time (Start to Finish): 2 hours

1 garlic clove
1 shallot
olive oil
1 slice bacon
1 salmon filet (8 oz)
flour (dusting)
½ cup white wine (I used riesling)
1 cup cream
salt & pepper
2/3 sheet puff pastry
1 tsp Dijon mustard
1/8 tsp dill weed (dried is fine)

1. Preheat oven to 350F. heat skillet to mid high
2. Dust salmon (with skin on) with flour, light salt and light pepper.
3. Sear salmon on all sides (skin side first) on a lightly oiled skillet. Set aside.
4. Put bacon on pan and cook until lightly crispy.
5. Take bacon out and throw in shallot and garlic until slightly cooked and shallot is beginning to brown
6. Add white wine and boil until wine reduces by half (about 2 Tbsps…a little more)
7. Add cream and taste. Add salt and pepper if needed. Cook until begins to thick, it wont take too long and then add the bacon, chopped up. Turn off heat
8. Take puff pastry and put on a non stick baking sheet.
9. Make sure salmon piece will fit in the dough and be able to be wrapped.
10. In center of puff pastry spread the mustard.
11. Sprinkle the dill onto the mustard and place the salmon (deskinned at this point) onto the mustard.
12. Pour some of the sauce onto the salmon and wrap the puff pastry.
13. Turn upside down to seal, cut 2 small holes in the top and bake until brown all over. About 30 min.
14. Take out, cut in half (you can make 2 separate ones) and pour rest of sauce on the top.

Rating: 4.5 strawberries
Notes: After getting over the hurtle of cutting my thumb wide open while opening the wine, I think I made a great dish. As my first savory dish, I must say I made a rich decadent one. It goes great with a glass of white wine, and after eating it you will NOT want dessert…or maybe a nice light granita. If you have left over puff pastry dough, sprinkle it with sugar and cinnamon and throw in the oven to make a little treat. You can use any white wine, or champagne if you wish. I love this dish, and think it goes great on a summer night when it starts to get a little chilly out, but not enough for a sweater. Thanks to Tony and Will tonight who talked to me on the phone while I cooked, and enjoy!

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