Pastry Wrapped Salmon The One That Got Away With A Side Of Green Beans And Shitake Mushrooms With Kalamata Dressing Recipe

How to make it

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• Make the dough ahead and chill before rolling.
• Roll the dough as if making a piecrust. Roll around the clock. Start with the rolling pin in the center of your dough disk. Roll toward 12 o’clock, easing up on the pressure as you near the edge (this keeps the edge from getting too thin). Pick up the pin and return it to center. Roll toward 6 o’clock, as shown at right. Repeat this motion toward 3 and then 9 o’clock, always easing up the pressure near the edges and then picking up the pin rather than rolling it back to center. Continue to roll around the clock, aiming for different “times” (like 1, 7, 4, and 10) on each round
• Turn the dough and check often for sticking. After each round of the clock, run a bench knife underneath the dough (below left), to make sure it is not sticking, and reflour the surface if necessary. When you do this, give the dough a quarter turn—most people inevitably use uneven pressure when rolling in one direction versus another, so the occasional turn helps average it out for a more even thickness. Continue to turn and roll until the dough is the right width and thickness. For this, I rolled it out to about 1/8 inch “on the plus side”
• Trim off edges so you have a rectangle and use the scraps for your decorations.
• Place salmon onto dough with two inches of boarder and fold over dough tuck the dough with your hand around the salmon.
• Cut a tail shape and fin outline at the top and shape of a fish head with a sharp knife.
• Seal the edges by hand all around “lightly” pressing the edge with your fingers
• With a fork, seal the tail and top fin.
• Cut out the fins and make fork mark then attach to the body of the fish using a little water on the back of the fin.
• Make a small eye from the dough, wet it, and attach it to the dough.
• Cut a vent hole in the shape of a gill in the dough and lift slightly with the knife.
• Place on parchment paper lined cookie sheet and brush on egg wash.
• Bake for twenty minutes until lightly browned.
• In the mean time, make the green beans.
• Olive mixture:
• Put the olives, parsley leaves, mayonnaise, garlic, a pinch of sea salt and 1/4 tsp. pepper in a food processor and pulse into a coarse paste set aside the dressing.
• Green beans:
• Bring a large pot of well-salted water to a boil.
• Working in 3 batches, boil the green beans until tender, about 5 minutes per batch.
• Drain each batch well and keep warm in a large bowl covered with foil.
• In a small fry pan sauté the shitake mushrooms in one tablespoons of olive oil until tender add a pinch of salt and sauté a few minutes more add to the green beans and toss to combine.
• Dab the olive mixture over the green beans and toss well to combine.
• Season to taste with salt and pepper. Transfer to a platter, sprinkle with the chopped parsley, and serve.
• Make Ahead Tips
• The kalamata olive dressing can be made 1 day ahead and refrigerated until ready to use.
• Plate your pastry wrapped salmon and serve immediately.
• Serve with the green beans in a separate dish.