Salmon And Rice Wrapped In Pastry With Dill Sauce

Total Time: 1 min Cook Time: 1 min

Ingredients

• Servings: 4
• 1/2 cup long-grain rice
• 2 tablespoons butter
• 1/2 cup minced leek ( and pale green only)
• 6 ounces fresh shiitake mushrooms, stemmed and chopped
• 2 sheets frozen puff pastry, thawed (1 -17 1/4 ounce pkg.)
• 4 (6 ounce) salmon fillets (4 x 2 1/2")
• 1 large egg, beaten with
• 1 tablespoon water
• 2/3 cup bottled clam juice
• 1/2 cup dry wine
• 1 1/4 cups creme fraiche or 1 1/4 cups whipping cream
• 3 tablespoons fresh dill, minced

Recipe

• 1 for salmon, rice and pastry: bring medium saucepan of salted water to a boil.
• 2 add the rice; boil uncovered until just tender-- about 18 minutes.
• 3 drain.
• 4 melt butter in a heavy medium skillet over medium-low heat.
• 5 add leek and sautè until beginning to soften-- about 4 minutes.
• 6 add the mushrooms and cover the skillet and cook until mushrooms release their juices, stirring occasionally-- about 5 minutes.
• 7 uncover skillet, increase heat to medium-high and sautè until liquid evaporates-- about 3 minutes.
• 8 transfer to bowl and add rice.
• 9 season with salt and pepper.
• 10 cool completely.
• 11 butter a large baking sheet.
• 12 roll out 1 puff pastry sheet on a floured surface to 12" square size.
• 13 cut into 4 equal squares.
• 14 divide rice mixture among centers of squares, mounding in oval shape with ends toward 2 corners of pastry.
• 15 set salmon on top of rice.
• 16 sprinkle with salt and pepper.
• 17 bring pastry corners up around salmon (pastry will not enclose salmon completely).
• 18 roll out remaining pastry sheet on a floured surface to 13" square size.
• 19 cut into 4 equal squares.
• 20 lay 1 square atop each salmon fillet, tucking corners under bottom pastry to enclose salmon completely.
• 21 pinch edges together to seal (brush with egg mixture if necessary to help it adhere).
• 22 arrange salmon packages, seam side down, on prepared baking sheet.
• 23 cover and chill 30 minutes.
• 24 (can be made up to 8 hours ahead-- keep chilled).
• 25 preheat oven to 400°.
• 26 brush top of pastry with egg mixture.
• 27 bake until golden and thermometer inserted into fish registers 145°-- about 30 minutes.
• 28 for dill sauce: combine clam juice and wine in heavy small non-aluminum saucepan.
• 29 boil until reduced to 1/3 cup-- about 9 minutes.
• 30 reduce heat to medium.
• 31 whisk in crème fraîche.
• 32 boil until reduced to 1 cup-- about 5 minutes.
• 33 remove from heat, stir in dill and season with salt and pepper.
• 34 transfer salmon packages to plates.
• 35 spoon dill sauce around, and serve.
• 36 note: if crème fraiche is unavailable, heat 1 1/4 cup whipping cream to lukewarm (85°).
• 37 remove from heat and mix in 2 1/4 tablespoons buttermilk.
• 38 cover and let stand in warm draft-free area until slightly thickened (24 to 48 hours, depending on the temperature of the room).
• 39 refrigerate until ready to use.
• 40 enjoy!