Ingredients for Salmon In A Jacket Puff Pastry
- Puff Pastry
- Salmon Fillet
- Chardonnay Wine
- 2 tablespoons butter
- 8 ounces cremini mushrooms, sliced
- White Pepper
- Brie Cheese
- 1 large egg white, lightly beaten
- Fresh parsley sprigs, for garnish
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How to Make Salmon In A Jacket Puff Pastry
- Preheat oven to 425°F (220°C).
- Poach the salmon: In a saucepan, gently simmer the salmon in white wine for 5-7 minutes, or until cooked through. Let cool completely and flake into large pieces.
- Sauté the mushrooms: Melt butter in a skillet over medium heat. Add sliced mushrooms and black pepper; sauté until tender, about 5-7 minutes. Set aside to cool.
- Prepare the pastry: Unfold the thawed puff pastry sheet on a lightly floured surface. Cut into four equal squares.
- Assemble the salmon en croute: Place approximately 4 ounces of flaked salmon in the center of each pastry square. Top with sautéed mushrooms and brie pieces.
- Seal the pastry: Brush the edges of each pastry square with beaten egg white. Bring the corners of the pastry together, pinching to seal. Twist the edges to create a decorative seal.
- Final egg wash: Brush the entire surface of each pastry parcel with the remaining egg wash.
- Bake: Place the pastries on a baking sheet and bake for 20-25 minutes, or until the pastry is golden brown and puffed.
- Garnish and serve: Let the salmon en croute cool slightly before serving. Garnish each pastry with a fresh parsley sprig and serve immediately. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
10g
Fat
116g
Carbs
18g
