Salmon En Croûte

Pre-prep. Instructions: Thaw puff pastry in refrigerator one day ahead and
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:


















		←for this recipe

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 and 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.

Pre-prep. Instructions: Thaw puff pastry in refrigerator one day ahead and
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.