good4ucookies wrote:
>
> Hi,
> I saw a wonderful recipe on TV yesterday and made it for dinner last
> night...very, very easy, and tastes like you've been cooking all day.
> It is: Salmon Croute (hope I spelled that correctly). The beauty of
> this dish is that you can make it many different ways and for as many
> people as you like...just adjust the amount of salmon (or other fish)
> and frozen puff pastry. First defrost frozen puff pastry for about 40
> minutes on counter...directions on the box. One sheet is enough for
> two pieces of salmon, and a box holds two sheets.
>
> Take filet salmon - about 6 oz per person, and make sure skin is
> removed. Season the salmon with parsley, thyme, and whatever else you
> like. (I slightly oil the salmon first, so the seasoning sticks). Fry
> the salmon on both sides in olive oil until mostly done...the inside
> should still be pink. It will take about 4 minutes for both sides.
> Wrap the salmon in the puff pastry (like an envelope), then brush the
> pastry with egg (for browning), and put two or three slits on the side
> to let the steam escape. Bake the croutes at 400 degrees for about 15
> minutes or until golden brown. The original recipe called for
> mushrooms and hard boiled egg...see the food network, Rachel Ray for
> that. I made this for my husband and daughter and they both loved it,
> and my daughter is a very picky eater. I think this would probably
> work with other types of fish, and could be a very versatile dish.
> Enjoy!
> Claire


I had a similar recipe from the Urban Peasant. Take about 6
sheets of phyllo pastry and slice them in half. Butter the
phyllo sheets and place a skinned portion of salmon fillet in
the centre of the stack. top the fillet with a bit of brown
sugar, finely chopped onion, fresh dill and a spoonful of orange
juice. Wrap the phyllo around it. butter the top and sprinkle
with sesame seeds. Bake for about 15-20 minutes until browned.