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Ингредиенты
- 1 Tbsp. Butter
- 1 can (4-ounce) artichokes, finely minced
- 1 x Onion, finely minced
- 1/4 lb Mushrooms
- 1/4 lb Frzn puff pastry, thawed
- 2 x 6-ounce salmon filets, no skin
- 1 x Egg yolk for glaze
- 1 Tbsp. Butter
- 1 Tbsp. Flour
- 1 c. Chicken of fish broth
- 2 tsp Tomato paste
- 1/4 c. Lowfat sour cream
- 1/4 tsp Salt
- 2 Tbsp. Minced chives
Инструкции
- Culinary Creations with Mary Crafts
- Pate: Heat 1 tbls. butter in saute/fry pan. Add in 4 ounce. can of artichokes, finely minced, and one onion, finely minced. Sauted till lightly browned. Add in 1/4 lb. mushrooms and cook till liquid has exaporated. Season to taste.
- May be refrigerated up to 2 days.
- Salmon in Pastry: Cut pastry into 2 rectangles approximately 2 inches bigger than the size of the two salmon filets. Top salmon with pate. Place puff pastry over salmon and tuck under edges, making sure the pastry does not completely cover the bottom of the salmon. Lift on to baking sheet sprayed with cooking spray. Brush egg over pastry. Cut small hearts out of pastry. Place on salmon pastry and egg wash again.
- Preheat oven to 425. Bake salmon till pastry is golden, 20 to 25 min. Serve immediately with pink cream sauce.
- Pink Cream Sauce: Heat 1 tbls. of butter in small pan. Stir in 1 tbls.
- flour. Stir till lightly browned. Add in 1 c. chicken of fish broth. Whisk till smooth and bubbly. Stir in 2 teaspoon tomato paste and 1/4 c. lowfat sour cream,1/4 teaspoon salt, and 2 tbls. minced chives. May be frzn or possibly held at room temperature for 4 hrs. Reheat slowly before serving. If to thick, sauce may be thinned with lowfat milk or possibly cream.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 780g | |
| Calories 1751 | |
| Calories from Fat 1108 | 63% |
| Total Fat 123.85g | 155% |
| Saturated Fat 42.63g | 171% |
| Trans Fat 0.0g | |
| Cholesterol 278mg | 93% |
| Sodium 1370mg | 57% |
| Potassium 2037mg | 58% |
| Total Carbs 74.37g | 20% |
| Dietary Fiber 5.6g | 19% |
| Sugars 10.48g | 7% |
| Protein 85.16g | 136% |
