Seafood En Croute Recipes

SEAFOOD EN CROUTE

Steps:

• On a lightly floured surface, roll each pastry sheet into a 12x10-in. rectangle. Cut each sheet into four 6x5-in. rectangles. Place a salmon fillet in the center of four rectangles., In a small bowl, combine the scallops, cream, onions, parsley, dill, salt and pepper. In another bowl, beat egg white on medium speed until soft peaks form; fold into scallop mixture. Spoon about 1/2 cup over each salmon fillet. , Top each with a pastry rectangle and crimp to seal. With a small sharp knife, cut several slits in the top. Place in a greased 15x10x1-in. baking pan; brush with egg. Bake at 400° for 20-25 minutes or until a thermometer reads 160°.

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.