Salmon And Portobello Mushroom Stuffed Puff Pastry
From gourmetana 13 years ago
- 2 hours to make
- Serves 4
This is a delicious way to serve fish. I shapped the puff pastry into a fish but you don't have to. It is great to serve this at a party like I did, nothing will go wrong with it I promise :)
Ingredients
- 2 frozen and already rolled puff pastry sheets, thawed shopping list
- 4 salmon filets shopping list
- juice of half lemon shopping list
- 1 tbsp soy sauce shopping list
- 2 tbsp olive oil shopping list
- 2 big portobello mushrooms, chopped into small cubes shopping list
- 3 garlic cloves, finelly chopped shopping list
- 1 small onion, finelly chopped shopping list
- 1/2 cup white wine shopping list
- 1/2 cup single cream (I used soy cream but you can use whatever kind you have in the fridge) shopping list
- 1/2 cup grated parmesan shopping list
- 1 egg yolk + 1 tsp water shopping list
How to make it
- In a large pan or wok gently fry the onion and garlic in olive oil. Stir and let it cook for about 5 minutes in medium heat.
- Add the portobello mushrooms and stir continuously until they start to release its juices. At this point add the wine and let the sauce reduce to half.
- Finally add single cream and parmesan and 2 minutes later take the pan off the heat. Let cool.
- Marinate the salmon filets in lemon juice and soy sauce for about 15 minutes.
- Now it is time to have fun :)
- Place one sheet of puff pastry in a lined tray with parchment paper. Then put 2 filets (side by side) in the centre of the puff pastry sheet. Spread the filets with the creamy mushroom stew and place the remaining filets on top of it.
- Gentry place the second sheet of puff pastry on top of the fish. Press the sides gently to seal the pastry and start building your fish. Save the remaining bits of pastry to make details such as the eyes and scales.
- Before baking glaze the fish with one egg yolk mixed with 1 tsp of water. This will make the fish golden crisp.
- Bake in 375F/180C oven for 30 to 40 minutes or until golden.
- I made a last minute caper sauce to go with the fish by mixing a cup of creme fraiche with a 1/2 cup of maionaise, 1 minced garlic clove and 2 tbsp chopped capers and about 1 tbsp lemon juice.
- Serve with a green salad and a nice chilled glass of white wine.
The Rating
Reviewed by 1 people-
Sockeye salmon, shitake mushrooms great recipe
cookingcarpenter
in victoria loved it
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