Best Salmon And Rice Wrapped In Pastry With Dill Sauce Recipes

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SALMON COULIBIACS



Salmon Coulibiacs image

Individual portions are easier to serve at dinnertime than a single large coulibiac, a Russian dish of puff pastry enveloping poached salmon, mushrooms, and rice.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 2h15m

Number Of Ingredients 17

1/2 cup dry white wine, such as Sauvignon Blanc
1 dried bay leaf
1 celery stalk, cut into 2-inch pieces
1/2 teaspoon black peppercorns
12 ounces center-cut skinless salmon, preferably wild
1 stick unsalted butter
1 leek, well rinsed, root ends trimmed, cut into 1/4-inch rounds
8 ounces cremini mushrooms, cut into 1/4-inch slices (2 1/2 cups)
1 tablespoon all-purpose flour, plus more for dusting
1/2 cup cooked long-grain rice
1/4 cup chopped fresh dill
Coarse salt and freshly ground pepper
2 packages (each 14 ounces) all-butter puff pastry, thawed
1 egg yolk
1 tablespoon heavy cream
Lemon wedges, for serving
Sour-Cream-and-Dill Sauce, for serving

Steps:

  • Bring wine, 2 cups water, bay leaf, celery, and peppercorns to a simmer in a small, wide saucepan over medium-high. Add salmon, cover, reduce heat to low, and cook until slightly opaque but still pink on inside, about 3 minutes. Remove salmon; let cool slightly. Strain liquid through a fine-mesh sieve; reserve. Flake salmon into large pieces.
  • Melt 3 tablespoons butter in a medium saute pan over medium-high. Add leek and cook, stirring occasionally, until tender and lightly browned, about 5 minutes. Transfer to a large bowl. Melt 4 more tablespoons butter in pan; add mushrooms and cook, stirring occasionally, until well browned, about 5 minutes. Add to leeks.
  • Melt remaining 1 tablespoon butter in pan. Whisk in flour, stirring constantly, until mixture is foamy and light brown, about 1 minute. Gradually whisk in 1 cup reserved poaching liquid. Bring to a boil, reduce to a rapid simmer, and cook, whisking constantly, until slightly thickened, about 2 minutes. Remove from heat; let cool. Stir into leek-mushroom mixture. Add rice, dill, and salmon. Season with salt and pepper and stir to combine.
  • On a floured surface, roll each piece of puff pastry (dusting with flour as necessary) into a 12-by-16-inch rectangle, 1/8 inch thick. Cut out twelve 4-by-6-inch rectangles; transfer to 2 parchment-lined baking sheets. Use small cookie cutters to cut shapes from excess dough, if desired.
  • Preheat oven to 425 degrees, with racks in upper and lower thirds. Divide filling evenly among pastry rectangles (about 1/4 cup each), mounding in center of one short side. With a pastry brush, dampen borders with cold water. Fold tops of pastry over filling. Press edges; crimp to seal tightly with the tines of a fork. Place cutouts on top, if desired; adhere with cold water. Cover with plastic wrap; refrigerate until firm, 20 minutes.
  • Beat together yolk and cream; brush each coulibiac with mixture. Bake, rotating halfway through, until puffed and golden brown, about 30 minutes. Serve warm, with lemon wedges and sauce.

SALMON AND RICE WRAPPED IN PASTRY WITH DILL SAUCE



Salmon and Rice Wrapped in Pastry with Dill Sauce image

Categories     Mushroom     Rice     Bake     Salmon     Winter     Engagement Party     Dill     Bon Appétit

Yield Serves 4

Number Of Ingredients 13

Salmon, Rice, Pastry
1/2 cup long-grain white rice
2 tablespoons (1/4 stick) butter
1/2 cup minced leek (white and pale green parts only)
6 ounces fresh shiitake mushrooms, stemmed, chopped
2 sheets frozen puff pastry (one 17 1/4-ounce package), thawed
4 6-ounce (4x2 1/2-inch) skinless salmon fillet
1 egg beaten with 1 tablespoon water
Dill Sauce
2/3 cup bottled clam juice
1/2 cup dry white wine
1 1/4 cups crème fraîche or whipping cream
3 tablespoons minced fresh dill

Steps:

  • For salmon, rice, pastry:
  • Bring medium saucepan of salted water to boil. Add rice; boil uncovered until just tender, about 18 minutes. Drain.
  • Melt butter in heavy medium skillet over medium-low heat. Add leek; sauté until beginning to soften, about 4 minutes. Add mushrooms. Cover skillet; cook until mushrooms release their juices, stirring occasionally, about 5 minutes. Uncover skillet. Increase heat to medium-high; sauté until liquid evaporates, about 3 minutes. Transfer to bowl. Add rice. Season with salt and pepper. Cool completely.
  • Butter large baking sheet. Roll out 1 pastry sheet on floured surface to 12-inch square. Cut into 4 equal squares. Divide rice mixture among centers of squares, mounding in oval shape with ends toward 2 corners of pastry. Set salmon atop rice. Sprinkle with salt and pepper. Bring pastry corners up around salmon (pastry will not enclose salmon completely.) Roll out remaining pastry sheet on floured surface to 13-inch square. Cut into 4 equal squares. Lay 1 square atop each salmon fillet, tucking corners under bottom pastry to enclose salmon completely. Pinch edges together to seal, brushing with egg mixture if necessary to adhere. Arrange salmon packages, seam side down, on prepared baking sheet. Cover and chill 30 minutes. (Can be made 8 hours ahead. Keep chilled.)
  • Preheat oven to 400°F. Brush top of pastry with egg mixture. Bake until golden and thermometer inserted into fish registers 145°F, about 30 minutes.
  • For dill sauce:
  • Combine clam juice and wine in heavy small nonaluminum saucepan. Boil until reduced to 1/3 cup, about 9 minutes. Reduce heat to medium. Whisk in creème fraîche. Boil until reduced to 1 cup, about 5 minutes. Remove from heat. Stir in dill. Season with salt and pepper.
  • If crème fraîche is unavailable, heat 1 cup whipping cream to lukewarm (85°F). Remove from heat and mix in 2 tablespoons buttermilk. Cover and let stand in warm draft-free area until slightly thickened (24 to 48 hours, depending on temperature of room). Refrigerate until ready to use.
  • Transfer salmon packages to plates. Spoon Dill Sauce around and serve.

SALMON WRAPPED IN PASTRY WITH RICE



Salmon Wrapped in Pastry With Rice image

An Irish recipe that is just too good not to share. It comes from an old book, "The Best of Ireland". This is made with chunks of salmon with eggs, mushrooms and rice in a flaky pastry and it so tasty! Serve with hollandaise sauce and some steamed vegetables. It looks a lot harder than it is.

Provided by Hal Taylor

Categories     European

Time 1h30m

Yield 1 pie, 4 serving(s)

Number Of Ingredients 10

1 lb salmon fillet, skinned and all bones removed
1 1/2 cups fresh mushrooms
6 green onions
4 tablespoons butter
2 eggs, hard boiled
1 cup long grain rice, cooked
2 tablespoons lemon juice
1 lb puff pastry sheet
1 egg, beaten
salt and pepper

Steps:

  • Preheat oven to 200 degreesC.
  • Place the salmon into a saucepan with just enough water to cover it.
  • Poach gently for 10 minutes, until just cooked.
  • Drain and leave to cool.
  • Roughly chop the mushrooms and finely slice the green onions.
  • Melt the butter and cook the mushrooms and onions for 2 to 3 minutes and remove them to a bowl.
  • Flake the salmon and add to the bowl.
  • Chop the hard boiled eggs and add to the bowl, together with the rice.
  • Stir in the lemon juice and season well with salt and pepper.
  • Roll out the thawed pastry to a rectangle about 12 x 14.
  • Brush the edges with beaten egg.
  • Spoon the salmon/rice filling into the center.
  • Join the edges and seal the ends and sides with beaten egg.
  • Score the top with a knife and brush with the remaining egg.
  • Bake for 30 minutes, until golden.
  • Serve hot or leave to cool completely and serve cold.

SALMON AND RICE WRAPPED IN PASTRY WITH DILL SAUCE



Salmon and Rice Wrapped in Pastry With Dill Sauce image

This is an exceptional recipe from Bon Appetit. It gives a stunning presentation and is absolutely delicious. Quite an impressive meal -- I hope you enjoy it!

Provided by Pianolady

Categories     < 15 Mins

Time 1m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 cup long-grain white rice
2 tablespoons butter
1/2 cup minced leek (white and pale green only)
6 ounces fresh shiitake mushrooms, stemmed and chopped
2 sheets frozen puff pastry, thawed (1 -17 1/4 ounce pkg.)
4 (6 ounce) salmon fillets (4 x 2 1/2")
1 large egg, beaten with
1 tablespoon water
2/3 cup bottled clam juice
1/2 cup dry white wine
1 1/4 cups creme fraiche or 1 1/4 cups whipping cream
3 tablespoons fresh dill, minced

Steps:

  • For Salmon, Rice and Pastry: Bring medium saucepan of salted water to a boil.
  • Add the rice; boil uncovered until just tender-- about 18 minutes.
  • Drain.
  • Melt butter in a heavy medium skillet over medium-low heat.
  • Add leek and sautè until beginning to soften-- about 4 minutes.
  • Add the mushrooms and cover the skillet and cook until mushrooms release their juices, stirring occasionally-- about 5 minutes.
  • Uncover skillet, increase heat to medium-high and sautè until liquid evaporates-- about 3 minutes.
  • Transfer to bowl and add rice.
  • Season with salt and pepper.
  • Cool completely.
  • Butter a large baking sheet.
  • Roll out 1 puff pastry sheet on a floured surface to 12" square size.
  • Cut into 4 equal squares.
  • Divide rice mixture among centers of squares, mounding in oval shape with ends toward 2 corners of pastry.
  • Set salmon on top of rice.
  • Sprinkle with salt and pepper.
  • Bring pastry corners up around salmon (pastry will not enclose salmon completely).
  • Roll out remaining pastry sheet on a floured surface to 13" square size.
  • Cut into 4 equal squares.
  • Lay 1 square atop each salmon fillet, tucking corners under bottom pastry to enclose salmon completely.
  • Pinch edges together to seal (brush with egg mixture if necessary to help it adhere).
  • Arrange salmon packages, seam side down, on prepared baking sheet.
  • Cover and chill 30 minutes.
  • (Can be made up to 8 hours ahead-- Keep chilled).
  • Preheat oven to 400°.
  • Brush top of pastry with egg mixture.
  • Bake until golden and thermometer inserted into fish registers 145°-- about 30 minutes.
  • For Dill Sauce: Combine clam juice and wine in heavy small non-aluminum saucepan.
  • Boil until reduced to 1/3 cup-- about 9 minutes.
  • Reduce heat to medium.
  • Whisk in Crème Fraîche.
  • Boil until reduced to 1 cup-- about 5 minutes.
  • Remove from heat, stir in dill and season with salt and pepper.
  • Transfer salmon packages to plates.
  • Spoon Dill Sauce around, and serve.
  • Note: If crème fraiche is unavailable, heat 1 1/4 cup whipping cream to lukewarm (85°).
  • Remove from heat and mix in 2 1/4 tablespoons buttermilk.
  • Cover and let stand in warm draft-free area until slightly thickened (24 to 48 hours, depending on the temperature of the room).
  • Refrigerate until ready to use.
  • Enjoy!

Nutrition Facts : Calories 1356, Fat 89, SaturatedFat 34.4, Cholesterol 242.3, Sodium 621.7, Carbohydrate 84.6, Fiber 3.2, Sugar 3.4, Protein 49.3

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