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Salmon en Coute Recipe

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This recipe for Salmon en Coute, by , is from The Kadavy Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jay Carson
Added: Sunday, May 18, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 tablespoons extra virgin olive oil divided
1 small onion, chopped
1/2 pound button mushrooms and stems, wiped and chopped
Salt and black pepper, to taste
2 tablespoons dill, chopped
1/4 cup flat leaf parsley leaves (a generous handful), chopped
Juice of 1/2 lemon
1 tablespoon Dijon mustard (optional)
2 hard boiled eggs, chopped
4 6-ounce salmon fillets, skin removed
2 11-inch by 17-inch sheets frozen puff pastry, defrosted but still cold
1 egg for egg wash

Directions:
Directions:
Pre-heat the oven to 425˚F.
Heat one tablespoon Extra Virgin Olive Oil, a turn of the pan, in a medium nonstick skillet over medium-high heat. Add onion and mushrooms to hot oil Season with salt and pepper and sauté for 6-7 minutes, or until the mushrooms are tender and onions softened.
Remove from heat and add to a medium size mixing bowl. Add dill, parsley, lemon juice, mustard, hard boiled eggs, salt and pepper. Mix to combine.
While mushrooms cook, heat remaining 1 tablespoon Extra Virgin Olive Oil in a skillet over medium-high heat. Season salmon with salt and pepper and sear for 2 minutes on each side. Remove skillet from the heat.
Lay the puff pastry sheets out on the counter. If the dough is more than about 1/8-inch thick, give it a gentle roll with a flowered rolling pin. Cut each sheet in half across. Onto each rectangle of dough, place a quarter of the mushroom mixture and top with salmon. Starting with the corners, wrap dough over the salmon, creating a package. Trim excess dough and seal with the egg wash using a pastry brush. Leftover dough bits can be used to decorate the top of the packages.
Place the packages sealed-side down on a nonstick cookie sheet and make small slit in the tops to let steam escape. Brush with a light coating of the egg wash to give it a nice sheen. Bake 12-15 minutes or until golden brown.
While salmon bakes, bring 1 inch of water to a simmer, salt it and add your vegetable of choice and cook until tender, but still bright green.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This looks difficult but it isn't. The results are very impressive for company with a minimum amount of effort. Caution keep the dough cold or it will stick to & be more difficult to work with. Also I broil the salmon because it is quicker & I prefer the taste

 

 

 

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