Salmon En Croûte

Pre-prep. Instructions: Thaw puff pastry in refrigerator one day ahead, prepare shrimp cream sauce
Equipment needed: parchment paper

To change the number of servings enter a
new number for the yield and click Recalculate.
All number will not work, if your request is not
calculated properly try a slightly smaller or large number.

Directions:

1. Preheat oven to 375° F. Line baking pan with parchment paper or waxed paper.
2. Carefully combine crabmeat, scallions, dill, melted butter, salt and pepper.
   Refrigerate till ready to use.
3. Fold the thin tail end of the salmon fillet under to create an evenly thick
   fillet.
4. If necessary roll one sheet of puff pastry on a lightly floured board as to
   have a one inch boarder around the salmon. Roll other sheet of pastry
   slightly larger in all directions.
5. Place first pastry sheet on the parchment lined baking pan.
   Place salmon on pastry. Season salmon with salt and pepper then evenly
   spread top of salmon with crab mixture. Brush the boarder around the salmon
   with the egg wash. Place the second sheet of pastry over all and press the
   edges together carefully trying to remove as much air as possible, with the
   tines of a fork, crimp the edges.
6. Brush top of salmon en croûte with egg wash. Bake until pasty is brown and
   puffy,for about 20 - 25 minutes.
7. To serve, with two flippers carefully remove salmon en croûte to a
   cutting board. With a serrated knife, cut into eight even slices and place
   on plates serve with shrimp cream sauce.

Notes:
   refer to shrimp cream sauce recipe at www.chefben.com

This recipe furnished by the Chef Ben Web Site
written by Benjamin M. Goldberg
www.chefben.com

Salmon En Croûte

Pre-prep. Instructions: Thaw puff pastry in refrigerator one day ahead, prepare shrimp cream sauce Equipment needed: parchment paper

To change the number of servings enter a new number for the yield and click Recalculate. All number will not work, if your request is not calculated properly try a slightly smaller or large number.

Ingredients:

Directions:

Pre-prep. Instructions: Thaw puff pastry in refrigerator one day ahead, prepare shrimp cream sauce
Equipment needed: parchment paper

To change the number of servings enter a
new number for the yield and click Recalculate.
All number will not work, if your request is not
calculated properly try a slightly smaller or large number.