- 6 tablespoons butter
- 3 leeks, washed and sliced
- 1 red onion, finely sliced
- two tablespoons dried tarragon
- 1/2 cup white-colored wine
- 1 teaspoon salt
- 1 teaspoon ground pepper
- 2 puff pastry sheets, thawed
- Flour, for dusting surface
- 1 egg plus 2 teaspoons water, for egg wash
- 1 (3-pound) salmon fillet, skin removed
- Dijon Whipped Cream, recipe follows
Preheat the oven to 350 levels F.
Melt the butter inside a large skillet over medium heat. Add some leeks. red onion and tarragon and saute before the onion mix is soft, about ten minutes. Add some wine, enhance the heat to high and produce to some boil. Allow the liquid prepare off, add some pepper and salt, and take away in the heat and hang aside. Let awesome before using.
Unfold 1 pastry sheet and lay it on the gently floured surface. Brush 1 edge using the egg wash and overlap another sheet by 2 ". Roll the pastry out until it's large enough to fold round the salmon. Spoon the cooled leek mixture lower the middle of the pastry, put the salmon on the top from the leeks and fold the pastry within the salmon. Egg wash the perimeters to close and press well. Put the salmon parcel seam side lower on the sheet pan. Brush with egg wash and put within the oven for thirty to forty minutes, before the pastry is puffed and golden brown. Remove in the oven and let take fifteen minutes before slicing. Slice and serve with Dijon Whipped Cream .
Chef: Dan Cruz and Steve McDonagh
Dijon Whipped Cream:
1 teaspoon salt
Pour the cream right into a chilled stainless bowl and whisk until soft peaks start to form. Add some mustard, pepper and salt and then whisk until stiff peaks form. Refrigerate until available.
Yield: 1 1/2 to two cups