Perfect for Good Friday

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Make Perfect for Good Friday

With a simple list of readily available ingredients, this luscious salmon dish is the perfect meal for any night of the week and for those who still abstain from meats on Good Friday, again, the perfect alternative meal.  Moist, flavorful and beautifully presented!

Salmon with Spinach En Croute'

Serves 2

Ingredients

Basil Sauce/Pesto without the pine nuts

Fresh basil leaves (about a dozen full large leaves) 

2 Cloves garlic

1 heaping tablespoon of Pecorino cheese ( add more if you prefer)

1/4  cup EVOO (good quality) Extra Virgin Olive Oil

5 oz Cream cheese

Salt & ground black pepper (to taste)

Spinach

6 oz fresh spinach

2 Cloves garlic

1/2 Small red onion

Olive oil

Additional Ingredients

11 oz fillet farmed salmon (skinless)

Plain flour

Frozen puff pastry, thawed (1 sheet rolled out to a thickness of 1/8 inch)

2 Beaten eggs

Salt & ground black pepper

Preparation

Basil Sauce/Pesto 

Place the fresh basil leaves into the bowl of a processor. Add the garlic and pulse until well blended and almost paste like. Add the Pecorino cheese and blend/pulse just until incorporated.  With the processor running, slowly pour in the olive oil until completely emulsified. In a separate bowl blend the softened cream cheese with the basil sauce/pesto until well mixed and creamy.  Season to taste. Set aside until needed.

Spinach

In a large saute pan add a tablespoon of olive oil and bring to a medium heat. Add the minced garlic and chopped onion and saute until tender but not colored.  Add the spinach and saute until well softened and wilted but still moist. Set aside.

Salmon

First make sure that your salmon is boneless and skinless. Your fishmonger can do both. Season with salt and pepper on both sides.

Puff Pastry

Follow the puff pastry directions in bringing it to proper working temperature.  Lightly flour your surface and roll out the dough until it is 1/8 of an inch thick. 

Assembly

You should just have enough dough to fold over from one side of the fish and gently tuck it under the fillet and then lifting the other side of the remaining dough and folding back over the fish and again, gently tucking it under the fillet.  Any excess dough, trim and use for a decorative garnish if you like.

With your dough on the counter, place half of the wilted spinach  on the area that will be under the fillet.  Lay the fillet, skinned side down, on top of the spinach.  Butter the top of the fish with all of the cream cheese/basil mixture and top with the remaining wilted spinach. Lightly season. 

Using the two well beaten eggs, brush all of the exposed pastry.  Lightly season the puff pasty with salt and pepper. Wrap the fillet in the puff pastry as described above, almost in thirds if you will.  Brush the ends of the pastry packet and then gently fold up and press onto the wrapped fillet of salmon. Carefully flip and lay the packet onto a foil lined, lipped baking sheet.  Brush entirely with more egg wash.

Very gently using a sharp knife, cross hatch the dough but not deep enough to cut through.  Salt and pepper.

Bake at 400  for 25 to 30 minutes until the puff pastry is golden brown.  Serve with pan fried white fingerling potatoes.

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