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Ingredientes
- 1 Tbsp. unsalted butter
- 1/3 c. sliced shallots
- 1/2 lb wild or possibly cultivated mushrooms thinly sliced
- Â Â (chanterelles, oyster, cremini, shiitake, or possibly a mix)
- 4 ounce shrimp peeled, and
- Â Â cut into 1/2" dice
- 1/4 tsp salt
- 1/4 tsp freshly-grnd black pepper
- 3 Tbsp. minced chives
- 2Â 1/2 lb boneless skinless salmon flesh
- 1 pkt store-bought puff pastry
- 1 lrg egg
- 1Â 1/2 c. chicken stock divided
- 1/2 tsp potato starch
- 3 x egg yolks from large Large eggs
- 1/4 tsp salt
- 1 dsh cayenne pepper
- 2 Tbsp. lemon juice
Direcciones
- To make the Mushroom-Shrimp Stuffing: Heat the Tbsp. of butter in a skillet. When it is warm but not smoking, add in the shallots. Saute/fry for about 1 minute, till the shallots have softened, then add in the mushrooms, and cook over medium to high heat till they have released their juice. When which juice has evaporated and the mix starts sizzling again, add in the shrimp, and cook for about 1 minute, just long sufficient for the shrimp pcs to change color. Season with the pepper, salt, and chives. Cold.
- When ready to assemble the dish, line a large cookie sheet with parchment paper. Roll the dough into a 16-inch square. 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. Place one of the salmon fillets on top, and sprinkle it lightly with salt and pepper. Spread the cooled mushroom-shrimp stuffing proportionately on top, then cover the stuffing with the remaining salmon fillet.
- Take care to arrange the fillets so which 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 proportionately.
- Roll the remaining, wider strip of dough up onto your rolling pin, then unroll it on top of the second fillet. 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 min to hard up the dough. This will make trimming and decorating the "fish" easier. Preheat the oven to 375 degrees.
- After 10 min, 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.
- 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". 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. Bake in the 375 degree oven for 35 to 40 min. Remove and set aside, uncovered, in a hot place while you make the sauce.
- Foamy Lemon Sauce: Whisk together 1 c. of the chicken stock and the potato starch in a saucepan, and bring to a boil. Whisk the egg yolks and the remaining chicken stock in a bowl, then pour into the warm stock, and whisk constantly over medium heat for about 2 min, or possibly till the sauce thickens and foams, but do not let it boil. It should reach a temperature of 180 degrees, the temperature needed to cook the Large eggs and the starch and to thicken the sauce. 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.
- 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 hot individual plates. Spoon some sauce around the slices, and serve immediately.
- This recipe yields 8 to 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 85g | |
| Recipe makes 10 servings | |
| Calories 118 | |
| Calories from Fat 19 | 16% |
| Total Fat 2.13g | 3% |
| Saturated Fat 0.97g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 199mg | 8% |
| Potassium 180mg | 5% |
| Total Carbs 18.59g | 5% |
| Dietary Fiber 1.6g | 5% |
| Sugars 0.73g | 0% |
| Protein 6.81g | 11% |
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