STUFFED SALMON IN FLAKY DOUGH

STUFFED SALMON IN FLAKY DOUGH image

Categories Fish

Yield 8 servings

Number Of Ingredients 18

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Ingredients

1 T unsalted butter
1/3 cup sliced shallots
1/2 lb wild mushrooms, thinly sliced (About 3 cups)
4 oz shrimp, peeled and cut into 1/2 inch dice
1/4 tsp black pepper
3 T chopped chives
2 1/2 lbs boneless skinless salmon
1 package store bought puff pastry
1 large egg
LEMON SAUCE
1 cup chocken stock, plus 1/2 cup
1/2 tsp potato starch
3 egg yolks from large eggs
1/4 tsp salt
dash cayenne pepper
2 T lemon juice
START PREP HERE
mushroom shrimp stuffing: Heat the T of butter in a skillet. When it is hot add the shallots. Saute for 1 min., until the shallots have softened, then add the mushrooms, and cook over med high heat until they have released their juice. When that juice has evaporated and the mixture starts sizzling, add the shrimp, and cook for 1 min., just long enough for the shrimp pieces to change color.

Steps:

Season with the pepper, salt, and chives. Cool. When ready to assemble the dish, line a large cookie sheet with parchment paper. Roll the dough into a 16" square. Cut a 16" long strip from the dough measuring 5" to 6" wide, and place it on the diagonal on the parchment paper. Place one of the salmon fillets on top and sprinkle it lightly with salt and pepper. Spread the cooled mushroom shrimp stuffing evenly on top, then cover the stuffing with the remaining salmon fillet. Take care to arrange the fillets so that the thinner part of the fillet on the bottom corresponds to the larger, thicker part of the fillet on top and the shape and thickenss are the same. Roll the remaining, wider strip of dough up onto your rolling pin, then unroll it on top of the second fillet. Brush off any flour from the surface of the dough, and press it all around the edges, so it conforms to the fish shape underneath. The large top layer of dough will stick around the edge to the layer of dough underneath. Press the two layers of dough gently around the edge so they adhere well together, then palce in the freeezer for about 10 min. to firm up the dough. Preheat the oven to 375F. After 10 min., remove the fish from the freezer, and trim the excess dough all around the edge to create a fish outline with dorsal fins as well as a tail from the extra dough around the salmon. Make a gill with a strip of the trimmed dough, and cut and position a round piece of dough for the eye. Break the whole egg into a small bowl, and remove about half the white. Beat the remaining egg in the bowl with a fork to make a wash for coating the "fish". Brush the salmon with the egg. Holding the tip from a pastry bag (large end down) at an angle, press it (FINISH IN INTRO ABOVE)