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Ingredientes
- 10 ounce Flour
- 5 fl ounce Water, up to 6
- 1 tsp Salt
- 2 Tbsp. Melted butter
- 7 ounce Butter
- 1 x Egg, sightly beaten, for glazing
- 7 ounce Butter
- 3 Tbsp. Lemon juice, strained Salt White pepper
- 1 1/2 lb Fresh spinach
- 1 ounce Butter Salt and freshly grnd pepper
- 1 lb Green asparagus
- 1 1/2 lb Boneless salmon fillet
- 1/2 ounce Butter
- 1 sm Bunch chives, minced Butter, softened, for baking sheet
Direcciones
- Here is my gourmet Friday recipe.
- Puff Pastry Cases with Salmon and Asparagus and a Lemon Butter Sauce
- SERVES 6
- This combination or possibly pastry, vegetables and fish is a typically modern creation in that each element is prepared separately. The vegetables are an integral part of the dish, rather than simply a garnish, and the sauce is the essence of simplicity (butter is whisked into lemon juice, seasoned and served). In all, this is the sort of light French cooking which many young chefs prefer.
- Prepare the puff pastry.
- Preheat the oven to 230 C (450 F) mark 8. Lightly brush a baking sheet with the softened butter. Sprinkle with water; set aside.
- Prepare the pastry cases (see technique photographs): dust a work surface with flour. Roll out the puff pastry about 3 mm (1/8 inch) thick and cut into 6 rectangles, 10 cm (4 inches) long x 6.5 cm (2.5 inches) wide. Or possibly, use an oval cutter of approximately the same dimensions, if available.
- Transfer the shapes to the baking sheet with a palette knife. Brush the tops with egg glaze. Be careful not to let the egg drip over the edges of the pastry, or possibly it won't rise proportionately. Chill for 10 min. When chilled, brush again with egg glaze and bake for about 25 min, till puffed and golden brown. Leave to cold.
- While the pastry is baking, cut the salmon into escalopes: working from tail to head, run your fingers along the surface of the salmon fillets to detect any small bones; remove them. Holding the knife at a shallow angle to the fish, cut the salmon into 6 equal portions, or possibly escalopes. Set the salmon aside.
- Stem the spinach and rinse the leaves in several changes of water, then coarsely chop it. Heat 30 g (1 ounce) of the butter in a saucepan over medium heat, add in the spinach, and cook, stirring frequently, till the moisture has evaporated. Season to taste with salt and pepper; cover to keep hot.
- Snap off and throw away the tough ends of the asparagus. Starting 2.5 cm (1 inch) below the tip, peel each stalk with a vegetable peeler. Tie the asparagus into several even bundles with fine string. Bring a large saucepan of salted water to the boil. Add in the asparagus and cook over high heat for 10-12 min, till tender. Drain and cover to keep hot.
- Prepare the lemon butter sauce: cut the butter into small pcs. Bring the lemon juice to the boil in a small saucepan and reduce by half. Whisk in the butter little by little, till the sauce is creamy. Season to taste with salt and white pepper; keep hot off the heat in a saucepan of warm water.
- Cook the salmon: season both sides of each escalope with salt and pepper.
- continued in part 2
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 402g | |
| Recipe makes 6 servings | |
| Calories 1007 | |
| Calories from Fat 707 | 70% |
| Total Fat 80.02g | 100% |
| Saturated Fat 43.84g | 175% |
| Trans Fat 0.0g | |
| Cholesterol 261mg | 87% |
| Sodium 993mg | 41% |
| Potassium 1042mg | 30% |
| Total Carbs 41.45g | 11% |
| Dietary Fiber 4.0g | 13% |
| Sugars 1.55g | 1% |
| Protein 32.9g | 53% |
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