Salmon In Pastry With Champagne Sauce Food

SALMON IN CHAMPAGNE SAUCE

Steps:

• First of all, smear a little butter over the base of the frying pan, then arrange the fillets in it. Now slowly pour the Champagne over the salmon (it will foam quite a lot, but not to worry), then bring it to a simmer over a medium heat. Now spoon the Champagne over the top of the fillets before putting the lid on. Then gently poach the salmon for about 8-10 minutes. The tip of a knife inserted into the thickest part will show if it is cooked when you just ease the flesh back. While the salmon is poaching, melt the butter in a medium saucepan and cook the shallots in it over a gentle heat for 5-6 minutes, until softened and golden but not browned. When the salmon is cooked, carefully lift the fillets on to a warmed dish, cover them with foil and keep warm. Next, add the flour to the buttery shallot juices, stir it in and cook for 1-2 minutes more. Now gradually add the salmon poaching liquid to the pan, a little at a time, then blend in the double cream, whisking until the sauce is smooth. Let it come to a simmer and cook for 1-2 minutes, then taste and add some seasoning. Serve the salmon fillets on warmed plates with a little of the sauce spooned over and a teaspoon of keta and a sprig of dill on top, and hand the rest of the sauce round in a warmed jug. I think steamed Anya potatoes tossed in butter and chives are a nice accompaniment, perhaps with fresh, shelled peas, or a green salad with plenty of cucumber and a lemony dressing.

PUFF PASTRY SALMON (SALMON WELLINGTON) RECIPE BY TASTY

Steps:

• Preheat oven to 425°F (220°C).
• In a pan over medium heat, melt butter. Add the garlic and onions, cooking until translucent.
• Add the spinach, salt, and pepper, cooking until spinach is wilted.
• Add the breadcrumbs, cream cheese, parmesan, and dill, stirring until mixture is evenly combined. Remove from heat and set aside.
• On a cutting board, smooth out the sheet of puff pastry. Place the salmon in the middle of the pastry and season both sides with salt and pepper.
• Place several spoonfuls of the spinach mixture on top of the salmon, smoothing it out so that it does not spill over the sides.
• Fold the edges of the puff pastry over the salmon and spinach, starting with the longer sides and then the shorter ends. Trim any excess pastry from the ends, then fold the ends on top. Flip the puff pastry-wrapped salmon over and transfer for a baking sheet lined with parchment paper.
• Brush the beaten egg on the top and sides of the pastry. Score the top of the pastry with a knife, cutting shallow diagonal lines to create a crosshatch pattern.
• Brush the top again with the egg wash.
• Bake for 20-25 minutes, until pastry is golden brown.
• Slice, then serve!
• Enjoy!

SALMON EN CROUTE

Steps:

• Heat 1 tablespoon oil in a large skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add mushrooms and 1 teaspoon garlic; cook and stir until mushrooms are soft, about 5 minutes. Season with salt and black pepper. Transfer onion and mushroom mixture to a small bowl.
• Heat remaining 1 tablespoon oil in the same skillet. Add remaining 1 teaspoon garlic; cook and stir until fragrant, about 30 seconds. Add spinach; cook and stir until wilted, 3 to 5 minutes. Season with salt and black pepper. Transfer to another bowl.
• Preheat oven to 350 degrees F (175 degrees C). Line a glass baking dish with parchment paper.
• Dust work surface with flour. Lay 1 puff pastry sheet out on work surface. Spread onion and mushroom mixture evenly across pastry, leaving a 1/2-inch border. Center salmon on top. Sprinkle paprika over salmon and top with wilted spinach. Cover with second puff pastry sheet. Fold over and crimp edges to seal. Brush top with beaten egg. Transfer to baking dish.
• Bake in the preheated oven until pastry is golden, 40 to 45 minutes. Remove and let stand for 5 minutes. Slice into 4 portions.
• Whisk mayonnaise, lemon juice, Dijon mustard, and dill together in a small bowl. Spoon sauce onto 4 plates and place a piece of salmon on each.

SALMON IN PASTRY WITH CHAMPAGNE SAUCE

Steps:

• In a small, deep bowl, blend together the butter, tarragon, a half teaspoon of salt, four grinds of the pepper mill and the lemon juice.
• Cut the salmon into four serving pieces. Using a sharp knife, cut a pocket into the side of each piece, trying to make the cut as deep as possible without cutting through the other side. Divide the tarragon butter into four portions and stuff into the fish.
• Roll out the puff pastry to a thickness of about an eighth of an inch. Divide into four squares and brush lightly with cold water. Lay each piece of fish on top and roll the pastry over to cover, pressing down to seal, then trim away the excess. Arrange on an ungreased baking sheet with a rim and brush the pastry with the beaten egg. Chill at least half an hour.
• Heat the oven to 400 degrees.
• Start the sauce by combining the stock, Champagne, shallots and mushrooms in a saucepan. Cook until the liquid is reduced by half. Add a half cup of the cream and cook until it thickens enough to coat the back of a spoon. Strain, then keep warm. Whisk the remaining cream in a deep bowl until it starts to thicken.
• Bake the salmon for 12 minutes or until the pastry is lightly browned. Transfer each packet to a warm serving plate and slice into four or five pieces on a slight diagonal. Add the fines herbes to the sauce, whisk in the whipped cream and spoon alongside the packets.

POACHED SALMON WITH CHAMPAGNE SAUCE

Steps:

• In a large straight sided frying pan over medium-high heat, add olive oil. Add shallots and saute until soft; 1 to 2 minutes.
• Add Champagne, lemon juice, and parsley to pan. Bring to a boil and reduce heat to a bare simmer.
• Slide fillets into liquid, cover and poach 3 to 4 minutes or until done. Transfer to plate; set aside. DO NOT EMPTY PAN.
• Ladle 1/2 cup of poaching liquid into small pot over medium heat. Add cream and bring to a boil. Reduce to a simmer and whisk in white sauce mix. Stirring constantly, simmer 1 minute. Return fish to poaching liquid just to heat through.
• Transfer fish to serving plate, spoon over sauce and garnish with lemon and parsley.
• For the salad, mix together arugula, tomatoes, corn, and dressing. Garnish with Parmesan shavings.

SALMON IN PASTRY WITH CHAMPAGNE SAUCE

Steps:

• 4. heat oven to 400 degrees. 5. start sauce by combining the stock, Champagne, shallots and mushrooms in a saucepan. Cook until the liquid is reduced by half. Add 1/2 cup cream and cook until the liquid is reduced by half. Add a half cup of the cream and cook until it thickens enough to coat the back of a spoon. Strain, then keep warm. Whisk the remaining cream in a deep bowl until it starts to thicken. 6. Bake the salmon for 12 minutes or until the pastry is lightly browned. Transfer packets to warm serving plate and slice into four or five pieces on a slight diagonal. Add the fines herbes to sauce, whisk in the whipped cream and spoon alongside the packets.

SALMON WITH CHAMPAGNE

Steps:

• FISH: Remove the skin from the fish and pierce the flesh of the fish with a fork. Put fish in a deep dish, season with salt and pepper, add 1/2 cup of mushroom slivers. Marinate for a few hours in champagne.
• Heat the oven to 350 degrees. Cook in a well-buttered pan in the oven for 40-50 minutes, adding onions, thyme and parsley, and the rest of the sliced mushrooms and drizzling the mixture with melted butter. After 20 minutes, add the marinade. Once cooked, keep the salmon warm on a heated platter.
• SAUCE: Pour the strained cooking liquid in a saucepan, reduce to one-fifth, add cream and reduce until smooth. Meanwhile, prepare a Hollandaise sauce, blending egg yolks, melted butter and the lobster butter, and carefully add to the other sauce. Cover the fish with the sauce and the garnish the serving plate with flower petals. Serve hot.

SALMON WRAPPED IN PASTRY WITH CUCUMBER SAUCE

Steps:

• Preheat oven to 400°F.
• In a small bowl, mix together 6 oz. of cream cheese and 1/2 cup of mayonnaise until smooth. Set aside.
• In a large bowl, mix together salmon, onions, celery, pimentos, peas, parsley, dill and lemon zest. Mix with the cream cheese mixture. Taste and season with salt and pepper.
• Spray a sheet pan with nonstick cooking spray. Lay 1 sheet of puff pastry on pan.
• Mound the salmon filling evenly across from one side to the other side, about 2 inches from the bottom end. Wrap the pastry over the top. Pinch the bottom and top pastry, rolling to seal it closed. Brush pastry with beaten egg and refrigerate for 15 minutes before baking.
• Bake for 25 minutes. Remove from oven and let rest 10 minutes before serving.
• While the pastry is baking, make the sauce. With a fork or hand mixer, blend 6 oz. of cream cheese with 1/2 cup mayonnaise until combined. Mix in the cucumber.
• Slice salmon and serve with sauce. Enjoy!

OVEN STEAMED SALMON WITH CHAMPAGNE-BUTTER SAUCE

Steps:

• To oven-steam, first fill a pan with 1" of hot water -- place the pan in the oven before adding the water to avoid sloshing it. Note: Be sure the pan is deep enough to hold about 1" of water without touching the fish. Preheat oven to 325.
• Position cooling rack over a baking sheet; spray with nonstick spray. Place prepared fillets skin side down, on the rack, 1/2" apart. Season with salt and pepper.
• Place the rack on top of the pan in the oven: oven steam salmon 15-18 minutes, or until desired doneness is reached. Prepare the sauce while the fish steams.
• To test fillets for doneness, gently squeeze the sides -- they should spring back, not feel too soft or firm. And the color should be coral, not opaque.
• Champagne-Butter Sauce:.
• In a small saucepan over medium heat, saute shallots in 1 T. buttter until soft ( do not bown). Add champagne, broth, and lemon juice; simmer until reduced by half, about 5 minute.
• Reduce heat to mediumlow and stir in heavy cream. Whisk in cold butter by tablespoons, stirring constantly. Do not add more until the previous piece has melted completely.
• Strain the sauce through a fine mesh strainer. Stir in the chopped chives and salt to taste. Serve immediately, or remove from heat and hold, following the instructions below.
• Holding sauce -- Transfer sauce to a bowl, then nest it in a larger bowl of hot water. Cover loosely with plastic and stir often. Don't let it get too hot (it may break) or too cold (it will solidify).

CHAMPAGNE SALMON & FETTUCCINE

Steps:

• In a Dutch oven, cook fettuccine according to package directions, adding the asparagus during the last 2 minutes of cooking; drain., In a large skillet, combine the water, broth, 1 cup champagne, onion, tarragon and 1/4 teaspoon pepper. Bring to a boil. Reduce heat; add fillets and poach, uncovered, for 8-10 minutes or until fish flakes easily with a fork., In a small saucepan, bring the remaining champagne, garlic, basil, brown sugar, salt and remaining pepper to a boil; cook until reduced to 1/2 cup. Whisk in butter until melted. Pour over fettuccine mixture; toss to coat. Serve with salmon.

SIMPLY ELEGANT SALMON IN CHAMPAGNE SAUCE WITH FRESH DILL

Steps:

• First of all, smear a little butter over the base of a large frying pan, then arrange the fillets in it.
• Now slowly pour the Champagne over the salmon (it will foam quite a lot, but not to worry), then bring it to a simmer over a medium heat. Now spoon the Champagne over the top of the fillets before putting the lid on.
• Gently poach the salmon, covered, for about 8-10 minutes. The tip of a knife inserted into the thickest part will show if it is cooked when you just ease the flesh back.
• While the salmon is poaching, melt the butter in a medium saucepan and cook the shallots in it over a gentle heat for 5-6 minutes, until softened and golden but not browned.
• When the salmon is cooked, carefully lift the fillets on to a warmed dish, cover them with foil and keep warm.
• Next, add the flour to the buttery shallot juices, stir it in and cook for 1-2 minutes more.
• Now gradually add the salmon poaching liquid to the pan, a little at a time, then blend in the cream, whisking until the sauce is smooth. Let it come to a simmer and cook for 1-2 minutes, then season with salt & pepper to taste.
• Serve the salmon fillets on warmed plates with a little of the sauce spooned over and a teaspoon of keta (optional) and a sprig of dill on top, along with fresh lemon wedges and hand the rest of the sauce round in a warmed jug.
• Very nice accompanied with fresh, shelled peas, or a green salad with plenty of cucumber and a lemony dressing.

SALMON AND RICE WRAPPED IN PASTRY WITH DILL SAUCE

Steps:

• For salmon, rice, pastry:
• Bring medium saucepan of salted water to boil. Add rice; boil uncovered until just tender, about 18 minutes. Drain.
• Melt butter in heavy medium skillet over medium-low heat. Add leek; sauté until beginning to soften, about 4 minutes. Add mushrooms. Cover skillet; cook until mushrooms release their juices, stirring occasionally, about 5 minutes. Uncover skillet. Increase heat to medium-high; sauté until liquid evaporates, about 3 minutes. Transfer to bowl. Add rice. Season with salt and pepper. Cool completely.
• Butter large baking sheet. Roll out 1 pastry sheet on floured surface to 12-inch square. Cut into 4 equal squares. Divide rice mixture among centers of squares, mounding in oval shape with ends toward 2 corners of pastry. Set salmon atop rice. Sprinkle with salt and pepper. Bring pastry corners up around salmon (pastry will not enclose salmon completely.) Roll out remaining pastry sheet on floured surface to 13-inch square. Cut into 4 equal squares. Lay 1 square atop each salmon fillet, tucking corners under bottom pastry to enclose salmon completely. Pinch edges together to seal, brushing with egg mixture if necessary to adhere. Arrange salmon packages, seam side down, on prepared baking sheet. Cover and chill 30 minutes. (Can be made 8 hours ahead. Keep chilled.)
• Preheat oven to 400°F. Brush top of pastry with egg mixture. Bake until golden and thermometer inserted into fish registers 145°F, about 30 minutes.
• For dill sauce:
• Combine clam juice and wine in heavy small nonaluminum saucepan. Boil until reduced to 1/3 cup, about 9 minutes. Reduce heat to medium. Whisk in creème fraîche. Boil until reduced to 1 cup, about 5 minutes. Remove from heat. Stir in dill. Season with salt and pepper.
• If crème fraîche is unavailable, heat 1 cup whipping cream to lukewarm (85°F). Remove from heat and mix in 2 tablespoons buttermilk. Cover and let stand in warm draft-free area until slightly thickened (24 to 48 hours, depending on temperature of room). Refrigerate until ready to use.
• Transfer salmon packages to plates. Spoon Dill Sauce around and serve.