The fishing in the area lakes and reservoirs has been pretty awesome. The featured recipe is for salmon, but this method also may be used for trout and bass.
When preparing this recipe for fish other than salmon, place two filets together upside down, head to tail, with the skin side out so that the filets are of even thickness.
Salmon is one of the most widely eaten fish in the U.S. and there is usually some type of salmon dish on most restaurant menus. Whether it is grilled, poached, baked or broiled, it is a fish that is great cooked any way, served with a variety of sauces or toppings.
A good piece of salmon is similar to a good steak — it is best cooked medium rare so as not to dry it out.
As far as home cooking goes, grilling is usually the cooking method, especially in the summer. The meat is fairly firm, which makes it easy to work with either as a whole fillet or in individual portions. When done, the meat will flake easily so you know when to take it off the flame. A good piece of salmon is similar to a good steak — it is best cooked medium rare so as not to dry it out.
Here is a recipe that will impress friends; even kids will like it. The secret is wrapping it in pastry dough. Everyone likes meals that seem more like dessert.
The dough can be found in the freezer section of the grocery store. For one filet of salmon, use one sheet of dough. Let the dough thaw enough to be able to unfold it without it tearing at the seams. While the dough is thawing, make the rice. Be sure to sauté the onions and rice before adding the chicken broth. Use one and a half the amount of liquid to cook the rice so it is not overdone. Fluff chopped basil into the cooked rice and spread it out on a sheet pan to cool.
Roll the dough out to be about three times the width of the filet. Once rolled out, let the dough rest in the refrigerator for 30 minutes.
The assembly is fairly easy. Lay the dough out on a piece of parchment paper and cover with a solid layer of rice to about 1 inch from the sides. Remove the skin from the salmon. Lay the salmon on the rice (with what was) skin side up. Carefully fold one side of the dough over and brush egg wash over the remaining three edges. Fold the other side over followed by the ends. Roll the salmon loaf off of the paper onto a parchment-lined sheet pan so the seams are down.
Cut two small holes into the top of the dough and pour in some white wine. Brush the entire top and sides of the loaf with egg wash and bake at 350 degrees F for 20 to 25 minutes or until the crust is golden brown. Let it sit for about 10 minutes. Slice it as you would a loaf of bread loaf and serve it plain or with a favorite sauce. Enjoy.
Salmon En Croûte
1 filet of salmon, skinned & boned
1 sheet of puff pastry dough
2 C rice
3 C chicken stock
1 small yellow onion, diced
½ stick of butter
½ bunch basil, chopped
¼ C white wine
1 to 2 eggs, well beaten
Roll the dough out to be about three times the width of the filet and at least 1 inch longer than the salmon. Let the dough rest in the refrigerator for 30 minutes while you make your rice.
Sauté the onion in butter and add the rice to sauté until it starts to turn translucent. Add the chicken stock and bring to a boil. Turn it down to simmer and place a lid over it. When the rice is done, fluff in the chopped basil and spread it out on a sheet pan to cool.
Lay the dough on a piece of parchment paper and cover with rice to about 1 inch from the edges. Place the filet skin side up and fold one dough side over. Brush the exposed edges with egg wash and fold the other side, followed by the ends, over the filet.
Carefully roll the loaf over onto a parchment-lined sheet pan. Cut two small holes through the dough and pour in the wine. Brush the top and sides with the egg wash.
Bake at 350 degrees F for 20 to 25 minutes or until golden. A knife should pass easily through the fish. Let it rest for 5 to 10 minutes and slice it like a loaf.
Serve it plain or with your favorite sauce or topping.
