Salmon in Puff Pastry

Salmon in Puff Pastry. Preheat oven to 400. Using a rolling in, roll 12 oz puff pastry into 4 pieces, each about 5x8 inches. Line a large baking sheet with parchment paper. Lay out the 4 pieces, and place a salmon fillet in the center of 2 of them. You will need about 12-14 oz of salmon fillets. In a small bowl, combine 2 tbsps chopped parsley, 2 tbsps chopped fresh basil, and 2 tbsps unsalted, softened, butter. Season salmon with salt and pepper, Spread butter mixture on top. Now dip a pastry brush into 1 lightly beaten egg, let the excess run off, and brush the edges of the pastry around the salmon with the egg. Cover each piece with the remaining puff pastry. Pinch the pastry together firmly to seal, then lightly press tines of a dinner fork along the edges for a decorative effect. Brush the top of the pastry with the remaining egg. With a sharp knife, cut two small slits into the top of each pastry so steam can escape during baking. Bake for 20 minutes, or until the pastry has risen, and is crisp and golden. It goes very nicely with a white wine, like a Sauvignon Blanc. Buon Appetito! 

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