Sunday, November 29, 2009

Salmon, Mushroom and Spinach En Croute


As part of the Foodbuzz taste maker program we get to experiment in the kitchen with food products, recently we were given a coupon for pepperidge farm puff pastry. I was a bit scared as I have never cooked with it before.

I just couldn't resist trying my hand at Salmon En Croute, using some lovely wild Alaskan salmon. I decided to make a filling with mushrooms and spinach with fresh dill and mustard, it was fun to make and delicious and I was so proud of myself.

So next time you are really wanting to make something new go on give it a try you'll have a blast!


Salmon, Mushroom and Spinach En Croute

Ingredients:

  • · 2 Salmon Steaks
  • · one shallot
  • · 3 cloves of garlic
  • · 1 cup of spinach
  • · salt and pepper
  • · one tablespoon Dijon mustard
  • · 1/2 can mushroom soup
  • · 1 cup of mushrooms
  • · one pack of pepperidge farm frozen puff pasty
  • · one egg beaten for glaze
  • · ½ cup fresh dill

Method

1. get the puff pastry out of the freezer and defrost it

2. saute the garlic, shallot, and mushrooms in olive oil with salt and pepper for 5 min

3. add spinach and let it reduce down 3 min

4. add mustard, and mushroom soup

5. in a separate pan pan sear the salmon with olive oil salt and pepper 4 min

6. fold out the pastry and put the salmon in the middle with a spoon of the sauce on top, then fold the pastry around it, cut of excess pastry and seal with egg.

7. brush with egg to give a nice glaze

8. bake in the oven at 400 degree's for 25-30 minutes




saute the shallot, garlic, mushrooms and spinach and add the soup, to make the filling


Roll out the pepperidge farm puff pastry after it has thawed and stuff with the filling

coat with egg and bake at 400 degree's for 30 minutes

Just out of the oven, they were huge definitely enough for 4 people!



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