Heart Shape Salmon en Croute with Dill Sauce

I think I bit off more than I could chew but what I did get my teeth into was very yummy! David and I like to have an intimate Valentine’s dinner at home and I planned a doozy! But I ran out of time trying to be the caterer of all courses gourmet, the flower arranger and table designer, the sommelier and the relaxed, fetching wife! Something had to give!

My husband is always so complimentary and appreciates everything I make for him so it became more important to ditch the sauce and make the wife saucy instead. I leave the dill sauce recipe up to you to finish. I’m sure it will be great!

Rice, Salmon and Pastry

Bring medium saucepan of lightly salted water to boil. Add rice; boil uncovered until just tender, about 18 minutes. Drain.

Rice with Mushrooms adnd Leeks

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. Add rice. Season with salt and pepper. Transfer to bowl and cool completely.

 Heart Cutouts

Cover large baking sheet with parchment paper. Roll out 1 pastry sheet on floured surface to 12-inch square. Cut into 4 heart shapes with a large cookie cutter.

 Rice Layer on Pastry

Divide rice mixture among centers of each heart, mounding in oval shape.

 Salmon and Rie on Pastry

Set salmon atop rice. Sprinkle with salt and pepper.

 Top Heart to complete package

Roll out remaining pastry sheet on floured surface to 12-inch square. Cut into 4 heart shapes. Lay 1 heart shape atop each salmon fillet.

Sealed Hearts

Pinch edges together to seal and brushing with egg mixture if necessary to adhere.

Hearts with Egg Wash

Cut small heart shapes out and affix to top with egg wash. Arrange salmon packages on prepared baking sheet. Cover and chill 30 minutes. (Can be made 8 hours ahead. Keep chilled.)

Baked Salmon Hearts

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.

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 crème fraîche. Boil until reduced to 1 cup, about 5 minutes. Remove from heat. Stir in dill. Season with salt and pepper.

Transfer salmon packages to plates. Spoon Dill Sauce around and serve.

Cinnamon Hearts with leftover Pastry

Fun tip: With leftover pastry, make hearts and sprinkle with cinnamon sugar for a coffee of tea break. You deserve it!!

Tip: 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.

Heart Shape Salmon en Croute with Dill Sauce
Serves 4
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550 calories
33 g
175 g
20 g
51 g
7 g
415 g
482 g
7 g
0 g
8 g
Nutrition Facts
Serving Size
415g
Servings
4
Amount Per Serving
Calories 550
Calories from Fat 182
% Daily Value *
Total Fat 20g
31%
Saturated Fat 7g
33%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 5g
Cholesterol 175mg
58%
Sodium 482mg
20%
Total Carbohydrates 33g
11%
Dietary Fiber 2g
7%
Sugars 7g
Protein 51g
Vitamin A
18%
Vitamin C
8%
Calcium
16%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Salmon, Rice, Pastry
  1. 1/2 C. long-grain white rice
  2. 2 Tbs butter
  3. 1 Tbs shallots, chopped
  4. 1/2 C. minced leek (white and pale green parts only)
  5. 6 oz. fresh shiitake mushrooms, stemmed, chopped
  6. 2 sheets frozen puff pastry (one 17 1/4 oz. package), thawed
  7. 4 - 6 oz.(4x2 1/2-inch) skinless salmon fillet
  8. 1 egg beaten with 1 T. water
Dill Sauce
  1. 2/3 C. bottled clam juice
  2. 1/2 C. dry white wine
  3. 1 1/4 C. crème fraîche or whipping cream
  4. 3 T. minced fresh dill
Instructions
  1. Bring medium saucepan of salted water to boil. Add rice; boil uncovered until just tender, about 18 minutes. Drain.
  2. 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. Add rice. Season with salt and pepper. Transfer to bowl and cool completely.
  3. Cover large baking sheet with parchment paper. Roll out 1 pastry sheet on floured surface to 12-inch square. Cut into 4 heart shapes with a large cookie cutter.
  4. Divide rice mixture among centers of each heart, mounding in oval shape.
  5. Set salmon atop rice. Sprinkle with salt and pepper.
  6. Roll out remaining pastry sheet on floured surface to 12-inch square. Cut into 4 heart shapes. Lay 1 heart shape atop each salmon fillet.
  7. Pinch edges together to seal and brushing with egg mixture if necessary to adhere.
  8. Cut small heart shapes out and affix to top with egg wash. Arrange salmon packages on prepared baking sheet. Cover and chill 30 minutes. (Can be made 8 hours ahead. Keep chilled.)
  9. 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.
  10. 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.
  11. Whisk in crème fraîche. Boil until reduced to 1 cup, about 5 minutes.
  12. Remove from heat. Stir in dill. Season with salt and pepper.
  13. Transfer salmon packages to plates. Spoon Dill Sauce around and serve.
Notes
  1. 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.
  2. Fun tip: With leftover pastry, make hearts and sprinkle with cinnamon sugar for a coffee of tea break. You deserve it!!
beta
calories
550
fat
20g
protein
51g
carbs
33g
more
Life of the Party Always! http://lifeofthepartyalways.com/
 

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