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CATEGORY CUISINE TAG YIELD
Eggs, Dairy 1 Servings

INGREDIENTS

1 Puff pastry
6 Sole filets, split in 2 12
half filets
1 lb Salmon
1 Leek, chopped white part
only
1 T Butter
1 Shallot, chopped
Salt and pepper to taste
1/2 t Tarragon
1 Egg white
3 T Heavy cream
Lemon juice
Egg yolk to glaze

INSTRUCTIONS

Season sole with lemon and salt. Chill. Melt the butter in a pan and
add leek. Cook 2 minutes. Stir in shallot and cook 1 minute, over
medium heat. Let cool. Place salmon along with leek mixture in the
food processor and run the machine until pureed. Season with salt and
pepper, ad tarragon.Pour in egg white through the feed tube with the
machine running. Chill 1 hour. Stir in cream. Divide the dough into 6
parts ( roll dough out a little, before doing it). Roll out each  piece
to 1/4" thickness. Drain fish. Place 1 half filet on dough,  spread 1
tbs salmon mousse on top of sole, cover with 1 more filet  and wrap
dough over the fish, it should look like a big  turnover.Repeat with
the rest of fish. Glaze with egg yolk, being  careful not to let yolk
run through the sides or thedough won't puff,  and bake in a preheated
400 F for 25 minutes or until puffed and  golden. Serve with
hollandaise sauce diluted with a little cream.  Posted to EAT-L Digest
by Leon & Miriam Posvolsky  <miriamp@POBOX.COM> on Sep 17, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1673
Calories From Fat: 541
Total Fat: 60.7g
Cholesterol: 488.9mg
Sodium: 9449.3mg
Potassium: 3173.7mg
Carbohydrates: 72.5g
Fiber: <1g
Sugar: 1.8g
Protein: 204.6g


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