| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
pk |
Puff pastry |
| 6 |
|
Sole filets; split in 2 ( 12 half filets) |
| 1 |
lb |
Salmon |
| 1 |
|
Leek; chopped ( white part only) |
| 1 |
tb |
Butter |
| 1 |
|
Shallot; chopped |
|
|
Salt and pepper to taste |
| 1/2 |
ts |
Tarragon |
| 1 |
|
Egg white |
| 3 |
tb |
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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