Puff-Pastry Wrapped Salmon

2 T. olive oil      2 shallots

9 oz. mushrooms      5 oz. baby spinach leaves

Kosher salt Pepper

Flour to roll out pastry      1 large egg

2 sheets frozen puff pastry, thawed

1 lb. salmon fillet, skinless

Dill Sauce

2/3 cup clam juice      ¾ cup Mexican crema

½ cup heavy cream      2 tsp. flour

3 T. minced fresh dill      Kosher Salt & Pepper

Directions: Preheat oven to 425 degrees. Line a baking sheet with foil and spray

with cooking spray. Heat oil in sauté pan over medium-high heat. Add the shallots

and cook until translucent, about 2 minutes. Add mushrooms and cook until liquid

evaporates, about 3 minutes. Add the spinach; it will wilt quickly. Season the

mixture with salt and pepper. Let cool.

Dust a flat working surface with flour. Using a rolling pin, roll out puff pastry sheets

in to ¼” thickness (approximately 12” x 12”). Place the pastry sheets side-by- side,

overlapping a strip. Brush with beaten egg to stick both sheets together at the strip

and seal with a fork. Transfer pastry to prepared baking sheet.

Spoon the cooled mushroom-spinach mixture over one side of the pastry rectangle.

Place the salmon fillet over the mixture. Season the salmon heavily with salt and

pepper. Fold the other side of the rectangle over the filling and seal by brushing the

edge with egg wash and crimping as you would a pie crust. Fold the remaining two

edges of pastry under the salmon. Brush everything with egg wash. Bake 25

minutes or until golden in color. Let stand for about 8 minutes.

Dill Sauce: Put the clam juice in a heavy saucepot and bring to a boil. Lower to a

simmer. Add Mexican crema and heavy cream and reduce to 1 cup. Add the flour

and whisk while boiling until thickened. Add the dill; season with salt and pepper.

Slice the salmon into 1 ½” slices. Serve with the dill sauce.

Comment: Very good. Looks fancy. Dill sauce is good!