Best Wolfgang Pucks Sea Bass In Puff Pastry Recipe By Tasty Recipes

PUFF PASTRY SALMON (SALMON WELLINGTON) RECIPE BY TASTY

Puff Pastry Salmon (Salmon Wellington) Recipe by Tasty image

Here's what you need: butter, garlic, medium onion, fresh spinach, salt, pepper, breadcrumb, cream cheese, shredded parmesan cheese, fresh dill, puff pastry, salmon fillet, salt, pepper, egg

Provided by Tasty

Categories Dinner

Yield 2 servings

Number Of Ingredients 15

Ingredients

2 tablespoons butter
2 cloves garlic, chopped
½ medium onion, chopped
5 oz fresh spinach
1 teaspoon salt, for spinach
1 teaspoon pepper, for spinach
⅓ cup breadcrumb
4 oz cream cheese
¼ cup shredded parmesan cheese
2 tablespoons fresh dill, chopped
1 sheet puff pastry, softened to room temperature
1 salmon fillet
1 teaspoon salt, for salmon
1 teaspoon pepper, for salmon
1 egg, beaten

Steps:

Preheat oven to 425°F (220°C).
In a pan over medium heat, melt butter. Add the garlic and onions, cooking until translucent.
Add the spinach, salt, and pepper, cooking until spinach is wilted.
Add the breadcrumbs, cream cheese, parmesan, and dill, stirring until mixture is evenly combined. Remove from heat and set aside.
On a cutting board, smooth out the sheet of puff pastry. Place the salmon in the middle of the pastry and season both sides with salt and pepper.
Place several spoonfuls of the spinach mixture on top of the salmon, smoothing it out so that it does not spill over the sides.
Fold the edges of the puff pastry over the salmon and spinach, starting with the longer sides and then the shorter ends. Trim any excess pastry from the ends, then fold the ends on top. Flip the puff pastry-wrapped salmon over and transfer for a baking sheet lined with parchment paper.
Brush the beaten egg on the top and sides of the pastry. Score the top of the pastry with a knife, cutting shallow diagonal lines to create a crosshatch pattern.
Brush the top again with the egg wash.
Bake for 20-25 minutes, until pastry is golden brown.
Slice, then serve!
Enjoy!

Nutrition Facts : Calories 1366 calories, Carbohydrate 91 grams, Fat 94 grams, Fiber 6 grams, Protein 40 grams, Sugar 8 grams

CHICKEN POT PIE BY WOLFGANG PUCK RECIPE BY TASTY

Chicken Pot Pie by Wolfgang Puck Recipe by Tasty image

Here's what you need: unsalted butter, all-purpose flour, chicken broth, salt, freshly ground black pepper, cayenne pepper, heavy cream, cooked boneless, skinless chicken, carrot, red-skinned potato, frozen peas, puff pastry, black truffle, large egg

Provided by Tasty

Categories Lunch

Yield 4 servings

Number Of Ingredients 14

Ingredients

4 tablespoons unsalted butter, at room temperature
4 tablespoons all-purpose flour, plus more for dusting
2 cups chicken broth, good-quality
salt, to taste
freshly ground black pepper, to taste
1 pinch cayenne pepper, optional, to taste
2 tablespoons heavy cream, plus more for egg wash
2 lb cooked boneless, skinless chicken, shredded
½ lb carrot, peeled, cut into 1/2-inch (1cm) pieces
½ lb red-skinned potato, cut into 1/2-inch (1cm) pieces
½ cup frozen peas, or shelled fresh peas
½ lb puff pastry, defrosted following package instructions
1 black truffle, optional, to taste
1 large egg

Steps:

Melt the butter in a large, deep saucepan.
Add the flour and whisk to ensure there are no lumps before adding the chicken stock. Cook for 5-10 minutes while continuously stirring.
Check the consistency by dipping the back of a spoon into the sauce and running your finger along the spoon. You want the sauce to cling to the spoon and not run over the swipe you made.
Continue to cook and stir the sauce over medium heat until you reach the correct consistency. Season with the salt, pepper, and cayenne (if using). Taste the sauce and see if your sauce needs more seasoning.
Add the cream and stir to combine.
Add the shredded chicken, carrots, potatoes, and peas to the sauce. Cook the vegetables in the sauce for 2-3 minutes.
Transfer the filling to a clean bowl and chill in the refrigerator for 1 hour, or until cool.
Preheat the oven to 400˚F (200˚C).
Roll out the puff pastry, using a bit of extra flour to ensure the pastry doesn't stick to your work surface. Use a bowl or plate about an inch (2 cm) larger than the dish you are cooking your pot pie in as a guide to cut out your pastry.
Carefully spoon the chilled filling into oven-proof serving bowls.
Break the egg in a small bowl and add a tablespoon of water or cream. Whisk with a fork.
Brush the egg wash on the edges and rim of your dishes.
If desired, shave truffles over the filling. Lay the pastry rounds over the top, being careful not to stretch the pastry. Seal the edges of the pastry by lightly pushing it onto the rim of your dish to make sure it is secure.
Brush the top and sides with more egg wash.
Place the pot pies on a large baking sheet and bake for 25-35 minutes, until the pastry is a nice golden, dark brown and there are no more grayish raw patches.
Let cool for 5 minutes before serving.
Enjoy!