| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats, Seafood, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Butter |
| 1 |
cn |
(4-oz) artichokes; finely chopped |
| 1 |
|
Onion; finely chopped |
| 1/4 |
lb |
Mushrooms |
| 1/4 |
lb |
Frozen puff pastry; thawed |
| 2 |
|
6-oz salmon filets; no skin |
| 1 |
|
Egg yolk for glaze |
| 1 |
tb |
Butter |
| 1 |
tb |
Flour |
| 1 |
c |
Chicken of fish broth |
| 2 |
ts |
Tomato paste |
| 1/4 |
c |
Sour cream |
| 1/4 |
ts |
Salt |
| 2 |
tb |
Chopped chives |
INSTRUCTIONS
PATE
SALMON IN PASTRY
PINK CREAM SAUCE
<excerpt>http://kbyuwww.byu.edu/cooking/show-five.html
Culinary Creations with Mary Crafts
Show #5 Romantic Valentine's Day
Pate: Melt 1 tbls. butter in saute pan. Add 4 oz. can of artichokes, finely
chopped, and one onion, finely chopped. Sauted until lightly browned. Add
1/4 pound mushrooms and cook until liquid has exaporated. Season to taste.
May be refrigerated up to 2 days.
Salmon in Pastry: Cut pastry into 2 rectangles approximately 2 inches
bigger than the size of the two salmon filets. Top salmon with pate. Place
puff pastry over salmon and tuck under edges, making sure the pastry does
not completely cover the bottom of the salmon. Lift on to baking sheet
sprayed with cooking spray. Brush egg over pastry. Cut small hearts out of
pastry. Place on salmon pastry and egg wash again.
Preheat oven to 425. Bake salmon until pastry is golden brown, 20 to 25
minutes. Serve immediately with pink cream sauce.
Pink Cream Sauce: Melt 1 tbls. of butter in small pan. Stir in 1 tbls.
flour. Stir until lightly browned. Add 1 cup chicken of fish broth. Whisk
until smooth and bubbly. Stir in 2 tsp. tomato paste and 1/4 cup sour
cream,
1/4 tsp. salt, and 2 tbls. chopped chives. May be frozen or held at
room temperature for 4 hours. Reheat slowly before serving. If to thick,
sauce may be thinned with milk or cream.
Posted to recipelu-digest by LSHW <shusky@erols.com> on Feb 15, 1998
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