Fancy, shmancy

Mother’s Market has the freshest, most amazing, fish. Whenever I pick up a filet from Mother’s I want to make sure I make a special meal. What could be more special than Salmon en Croute. Sounds and looks really fancy, but it’s actually really easy.

Salmon en Croute

  • 1 large salmon filet, skinless, (about 1 lb)img_4532
  • 1 Tbsp olive oil
  • 1 leek, halved, sliced thinly and washed
  • 1 bunch chard, chopped (about 6 leaves)
  • 1 tsp dill
  • 1 sheet puff pastry, defrosted
  • ½ tsp each salt & pepper

In a sauté pan, heat the olive oil and add the leek. Cook until the leek begins to wilt (about 5 minutes) and add the chard. Season with salt & pepper. Stir the chard to wilt it, but don’t cook it too long. You want to retain the green color. On the puff pastry, place half the leek and chard mix in the shape of the salmon. Then add the salmon, and top with the remaining leek & chard mix. Close the puff pastry like an envelope, and crimp the edges to seal it. Flip the pastry over so the crimping is on the bottom, and place on a baking sheet. Poke 5-10 holes in the pastry to allow for venting. Bake at 400 degrees for 20 minutes until pastry is golden brown.

To serve, slice the salmon into 1 inch slices, and serve with a lemon wedge.

Serves 2-3 people.

 

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