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.
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.
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.
Divide rice mixture among centers of each heart, mounding in oval shape.
Set salmon atop rice. Sprinkle with salt and pepper.
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.
Pinch edges together to seal and brushing with egg mixture if necessary to adhere.
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.)
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.
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.
- 1/2 C. long-grain white rice
- 2 Tbs butter
- 1 Tbs shallots, chopped
- 1/2 C. minced leek (white and pale green parts only)
- 6 oz. fresh shiitake mushrooms, stemmed, chopped
- 2 sheets frozen puff pastry (one 17 1/4 oz. package), thawed
- 4 - 6 oz.(4x2 1/2-inch) skinless salmon fillet
- 1 egg beaten with 1 T. water
- 2/3 C. bottled clam juice
- 1/2 C. dry white wine
- 1 1/4 C. crème fraîche or whipping cream
- 3 T. minced fresh dill
- 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. Add rice. Season with salt and pepper. Transfer to bowl and cool completely.
- 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.
- Divide rice mixture among centers of each heart, mounding in oval shape.
- Set salmon atop rice. Sprinkle with salt and pepper.
- 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.
- Pinch edges together to seal and brushing with egg mixture if necessary to adhere.
- 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.)
- 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.
- 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.
- Fun tip: With leftover pastry, make hearts and sprinkle with cinnamon sugar for a coffee of tea break. You deserve it!!
