Salmon in Puff Pastry (Salmon en Croute)

1/2 recipe fresh puff pastry, or one pkg. frozen (2 sheets)
2 1 pound salmon filets
Egg wash: 1 egg beaten with a little water
Flour (for working with the dough)
Fish Mousse (recipe follows)
Mustard Dill Sauce (recipe follows)

1. Roll out the dough, about 1/4 inch thick. Keep the pastry cold and firm. If it gets too warm, refrigerate it for a while. Divide dough into 2 rectangles at least 2" wider and longer than the filets. Remember to flour board and release dough frequently as you work with it.

2. With first sheet of dough, when desired size is reached, cover and put into refrigerator. Prepare second sheet, which will be the bottom of the fish. Center one well dried filet on the pastry. Season with salt and pepper.

3. Coat filet completely with the Fish Mousse.

4. Place the other filet on top of the Mousse and season with salt and pepper.

5. With a sharp knife, cut the pastry to form a fish shape, at least 1" wider than the fish filet all around. Brush the edges with egg wash. Cover with the other rectangle of dough.

6. Press edges of top piece of dough to bottom. Do this gently, without puncturing with your fingers, with a pushing motion. Cut around, making fish pattern matching bottom. Brush with egg wash all over.

7. With a sharp knife, make indentations for fins, tail, and gills. For scales, use a sharp knife or cookie cutter. With the remaining strips of dough, you can make cut-outs to decorate the fish or use dough for Hearts of Palm cookies.

8. Let fish rest in refrigerator for 1-2 hours, or for 20 minutes in freezer.

9. Preheat oven to 425o. Place fish in preheated oven and bake for 15 minutes. Then lower to 375o and bake 20-30 minutes longer. Pastry should be golden brown.

10. Let rest 10-2- minutes. To serve, loosen the pastry from the pan by gently sliding a spatula underneath the edges. Transfer to a platter and garnish with parsley. Serve with sauce.

Fish Mousse

6 oz. mild fish filet (sole is good), cut into small pieces
1 egg white
1/4 cup cream
1/2 cup pistachios, or any nut (I used walnuts)
1/4 teaspoon salt
Freshly ground pepper

1. Combine fish and egg white in food processor. Blend until it becomes a smooth paste.

2. Add cream and blend a few seconds.

3. Pour into a bowl and stir in nuts with salt and pepper to taste.

Mustard Dill Sauce

1/4 cup Dijon mustard
1 T. sugar
2 T. white vinegar
1/4 cup oil
1 T. minced fresh dill

Mix all ingredients until well blended.

Source: Margo. This recipe is from a cooking class I took way back in 1983! Marinette Georgi was the chef. We originally served it with a Buerre Blanc sauce, but I substituted the Mustard Dill Sauce for our dinner. Believe it or not, the sauce recipe was from the box of kosher salt. (Diamond Brand) Now, the new boxes don't have the recipe, so I had no way to reference it. I hope I've re-created it pretty closely.

Prepared by: Margo for the December 2002 meeting