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Рецепт Salmon And Rice Wrapped In Pastry With Dill Sauce
by Global Cookbook

Salmon And Rice Wrapped In Pastry With Dill Sauce
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Ингредиенты

  • 1/2 c. Long-grain white rice
  • 2 Tbsp. (1/4 stick) butter
  • 1/2 c. Chopped leek, (white and pale green parts only)
  • 6 ounce Fresh shittake mushrooms, stemmed, minced
  • 2 sht frzn puff pastry, (one 17 1/4-oz package), thawed
  • 4 x 6-oz skinless salmon fillet, 4x2 1/2-inch
  • 1 x Egg beaten with
  • 1 Tbsp. Water
  • 2/3 c. Bottled clam juice
  • 1/2 c. Dry white wine
  • 1 1/4 c. Creme fraiche or possibly whipping cream
  • 3 Tbsp. Chopped fresh dill

Инструкции

  1. Start this romantic supper with Russian caviar and ice-cool lemon vodka.
  2. The main course is a simplified but impressive interpretation of the Russian fish pie known as kulebiaka, that the French call coulibiac. Offer Champagne with the entree, and finish the meal with babas au rhum from a French bakery to complete the cross-European elegance.
  3. For salmon, rice, pastry: Bring medium saucepan of salted water to boil.
  4. Add in rice; boil uncovered till just tender, about 18 min. Drain.
  5. Heat butter in heavy medium skillet over medium-low heat. Add in leek; saute/fry till beginning to soften, about 4 min. Add in mushrooms. Cover skillet; cook till mushrooms release their juices, stirring occasionally, about 5 min. Uncover skillet. Increase heat to medium-high; saute/fry till liquid evaporates, about 3 min. Transfer to bowl. Add in rice. Season with salt and pepper. Cold completely.
  6. Butter large baking sheet. Roll out 1 pastry sheet on floured surface to 12-inch square. Cut into 4 equal squares. Divide rice mix among centers of squares, mounding in oval shape with ends toward 2 corners of pastry.
  7. Set salmon atop rice. Sprinkle with salt and pepper. Bring pastry corners up around salmon (pastry won't 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. Healthy pinch edges together to seal, brushing with egg mix if necessary to adhere. Arrange salmon pkgs., seam side down, on prepared baking sheet. Cover and refrigerate30 min. (Can be made 8 hrs ahead. Keep chilled.)
  8. Preheat oven to 400 deg. F. Brush top of pastry with egg mix. Bake till golden brown and thermometer inserted into fish registers 145 deg. F, about 30 min.
  9. For dill sauce: Combine clam juice and wine in heavy small nonaluminum saucepan. Boil till reduced to 1/3 c., about 9 min. Reduce heat to medium. Whisk in creeme fraiche. Boil till reduced to 1 c., about 5 min. Remove from heat. Stir in dill. Season with salt and pepper.
  10. If creme fraiche is unavailable, heat 1 c. whipping cream to lukewarm (85 deg. F). Remove from heat and fold in 2 Tbsp. buttermilk. Cover and let stand in hot draft-free area till slightly thickened (24 to 48 hrs, depending on temperature of room). Chill till ready to use.
  11. Transfer salmon pkgs. to plates. Spoon Dill Sauce around and serve.