Stuffed Salmon in Flaky Dough

Name: Stuffed Salmon in Flaky Dough
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 10
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 1 Dash cayenne pepper; 237 milliliters chicken stock, plus 1/2 cup; 3 Tbsps chopped chives; 1 large egg; 3 larges egg yolks from large eggs; 2 Tbsps lemon juice; 710 milliliters 1/2 pound wild or cultivated mushrooms (chanterelles, oyster, cremini, shiitake, or a mixture), thinly sliced (about; 1 teaspoons potato starch; 1 package store-bought puff pastry; 1 small salmon (about 5 pounds with head on), yeilding about 2 1/2 pounds of boneless, skinless salmon flesh; 0 teaspoons salt; 79 milliliters sliced shallots; 113 grams shrimp, peeled and cut into 1/2-inch dice; 1 Tbsp unsalted butter

You can never have too many main course recipes, so give Stuffed Salmon in Flaky Dough a try. This recipe serves 10. Watching your figure? This pescatarian recipe has 356 calories, 12g of protein, and 23g of fat per serving. If you have shallots, salmon, chicken stock, and a few other ingredients on hand, you can make it. To use up the potato starch you could follow this main course with the Allergen-free Brownies as a dessert.

Instructions

Heat the tablespoon of butter in a skillet. When it is hot but not smoking, add the shallots.

Ingredients you will need

Shallot

Butter

Equipment you will use

Frying Pan

Saute for about 1 minute, until the shallots have softened, then add the mushrooms, and cook over medium to high heat until they have released their juice. When that juice has evaporated and the mixture starts sizzling again, add the shrimp, and cook for about 1 minute, just long enough for the shrimp pieces to change color. Season with the pepper, salt, and chives. Cool.

Ingredients you will need

Mushrooms

Shallot

Chives

Pepper

Shrimp

Juice

Salt

When ready to assemble the dish, line a large cookie sheet with parchment paper.

Ingredients you will need

Equipment you will use

Baking Paper

Baking Sheet

Roll the dough into a 16-inch square.

Ingredients you will need

Dough

Roll

Cut a 16-inch-long strip from the dough measuring 5 to 6-inches wide, and place it on the diagonal on the parchment paper.

Ingredients you will need

Dough

Equipment you will use

Baking Paper

Place one of the salmon fillets on top, and sprinkle it lightly with salt and pepper.

Ingredients you will need

Salt And Pepper

Salmon Fillets

Spread the cooled mushroom-shrimp stuffing evenly on top, then cover the stuffing with the remaining salmon fillet.

Ingredients you will need

Salmon Fillets

Mushrooms

Stuffing

Shrimp

Spread

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 (tail to head and head to tail), and the shape and thickness are the same throughout. This way the salmon will cook evenly.

Ingredients you will need

Salmon

Roll the remaining, wider strip of dough up onto your rolling pin, then unroll it on top of the second fillet.

Ingredients you will need

Dough

Roll

Equipment you will use

Rolling Pin

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 place in the freezer for about 10 minutes to firm up the dough. This will make trimming and decorating the "fish" easier. Preheat the oven to 375 degrees.

Ingredients you will need

Dough

All Purpose Flour

Fish

Equipment you will use

Oven

After 10 minutes, 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. Continue decorating as you fancy.

Ingredients you will need

Salmon

Dough

Fish

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".

Ingredients you will need

Egg

Fish

Equipment you will use

Bowl

Brush the salmon with the egg. Holding the tip from a pastry bag (large end down) at an angle, press it lightly into the "fish" to simulate scales.

Ingredients you will need

Salmon

Fish

Egg

Equipment you will use

Pastry Bag

Bake in the 375 degree F oven for 35 to 40 minutes.

Equipment you will use

Oven

Remove and set aside, uncovered, in a warm place while you make the sauce.

Ingredients you will need

Sauce

Whisk together 1 cup of the chicken stock and the potato starch in a saucepan, and bring to a boil.

Ingredients you will need

Chicken Stock

Potato Starch

Equipment you will use

Sauce Pan

Whisk

Whisk the egg yolks and the remaining chicken stock in a bowl, then pour into the hot stock, and whisk constantly over medium heat for about 2 minutes, or until the sauce thickens and foams, but don't let it boil. It should reach a temperature of 180 degrees, the temperature needed to cook the eggs and the starch and to thicken the sauce.

Ingredients you will need

Stock

Egg Yolk

Sauce

Egg

Equipment you will use

Whisk

Bowl

Whisk in the salt and cayenne, then remove the saucepan from the heat, stir in the lemon juice, and set aside. The sauce should have doubled in volume.

Ingredients you will need

Lemon Juice

Ground Cayenne Pepper

Sauce

Salt

Equipment you will use

Sauce Pan

Whisk

Using 2 long hamburger spatulas, transfer the "fish" to a serving platter. To serve, cut into 1 to 1 1/2-inch slices, and arrange on warm individual plates. Spoon some sauce around the slices, and serve immediately.

Ingredients you will need

Sauce

Fish

Equipment you will use

Spatula

Equipment

Ingredients

Servings:

0teaspoons

freshly ground black pepper 1Dash

cayenne pepper 237milliliters

chicken stock, plus 1/2 cup 3Tbsps

chopped chives 1large

egg 3larges

egg yolks from large eggs 2Tbsps

lemon juice 710milliliters

1/2 pound wild or cultivated mushrooms (chanterelles, oyster, cremini, shiitake, or a mixture), thinly sliced (about 1teaspoons

potato starch 1package

store-bought puff pastry 1small

salmon (about 5 pounds with head on), yeilding about 2 1/2 pounds of boneless, skinless salmon flesh 0teaspoons

salt 79milliliters

sliced shallots 113grams

shrimp, peeled and cut into 1/2-inch dice 1Tbsp

unsalted butter

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon can be paired with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. You could try Trentadue La Storia Chardonnay. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 25 dollars per bottle.