Salmon En Croute With Spinach-mushroom Filling

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 4
• 16 ounces salmon fillets, fairly even thickness
• 2 teaspoons dill weed
• salt, to taste
• pepper, to taste
• 1 tablespoon fresh lemon juice
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1/4 cup onion, finely chopped
• 8 ounces button mushrooms, chopped
• 1 (10 ounce) package frozen chopped spinach, thawed and thoroughly squeezed dry
• salt, to taste
• pepper, to taste
• 1 sheet frozen puff pastry, 8 2/3 oz
• 1 egg, beaten with 1 tbsp water
• 2 tablespoons dry wine
• 1/2 lemon, juice of
• 2/3 cup heavy cream
• 2 tablespoons fresh dill, chopped
• 1 tablespoon fresh parsley, chopped
• salt, to taste
• pepper, to taste

Recipe

• 1 for the salmon:.
• 2 season salmon fillets on both sides with salt, pepper and dill. sprinkle flesh side with lemon juice.
• 3 heat a med skillet over med high heat. add oil and butter. when hot, add salmon, skin-side down. brown well, about 3 minutes. turn and sear top side, about 2 minutes. (note: salmon should be rare, because it will cook fully in the pastry.).
• 4 remove from pan and refrigerate untl completely cooled, about 1 hour. save pan and drippings to make dill sauce.
• 5 for the filling:.
• 6 heat a new med skillet over med high heat. add butter and oil. saute onions until tender, about 5 minutes.
• 7 add mushrooms, spinach, salt and pepper. saute until mushrooms are cooked through, about 5 minutes. (note: there should be no moisture but, if there is, make sure it evaporates.).
• 8 place in refrigerator to cool.
• 9 to assemble:.
• 10 thaw pastry for about 20 minutes.
• 11 preheat oven to 400°f.
• 12 on a lightly floured surface, roll pastry out into a 14-inch square, about 1/8 inch thick. cut into 4 equal squares. place about 1/4 cup of spinach mixture in the middle of each square,then top with a piece of salmon, skin side up. brush the edges of the pastry with some egg wash . bring up opposite corners of pastry around the top of the salmon. pinch the edges together to seal.
• 13 place the pastries on an ungreased baking sheet, seam-side down. brush the tops with the remaining egg wash.
• 14 bake until golden brown, about 25 minutes. (note: this is a good time to make the dill sauce in the salmon drippings.).
• 15 remove pastries from oven and let stand 5 minutes.
• 16 for creamy dill sauce.
• 17 heat med saucepan over med high heat - or use the skillet in which the fish was cooked.
• 18 add wine and lemon juice; bring to a boil.
• 19 add cream. simmer until well-combined and cream has reduced slightly.
• 20 stir in dill and parsley. taste for seasoning.
• 21 to serve.
• 22 spoon some of the sauce on each plate, then top with salmon pasty. any remaining spinach-mushroom mixture can be heated and served on the side.