Frisco Texas - Salmon en Croute

While I have been cooking since I am 7 with my dad, managed delicatessens in New York and California, my first job working the line in a high-end restaurant came when I lived in Texas. Before he dot bomb occurred, I was on a sabbatical working as a line cook in one of Dallas's finest restaurants (actually voted number one restaurant in Dallas the year I worked there.) During this time I came up with a recipe that is foolproof and still tastes very good. For all you single men out there who want to impress a date this is for you.

Cooking in Frisco Texas

Of course in Texas you sort of lean towards a Tex-Mex spice palate and this is no exception. This recipe starts out with skinless salmon fillets that have any pin bones removed as well. While I prefer wild salmon or king salmon, really any salmon will do and you could also substitute other fish as well. If you are serving four then you want four nice pieces of salmon and you will also need one package of frozen puff pastry. This will have two sheets and you will need a half sheet for each piece of salmon.

Follow the directions to thaw the puff pasty. While the pastry is thawing you will want to either steam some fresh spinach or thaw some frozen. Either way you want to drain that spinach very well. Then you will chop that spinach and keep it on the side. For this dish, I find using a pre-shredded four cheese Mexican selection from Kraft or your local supermarket will do. Along with this you will needs some salt, pepper, cumin and a jalapeno or Serrano pepper. Whichever pepper you use (they are optional.) finely dice into very small pieces.

Pre-heat the oven to the temperature needed to cook the puff pastry. Then you will layout the thawed puff pastry and roll it out slightly thinner. You will want to cut each piece into two piece. You will now have four pieces of puff pastry. Lay out a good amount of cheese typically about 1/3 cup on the puff pastry but only in the center about the same shape as the salmon. On top of the cheese you will want to spread the spinach and the chili pepper. Before putting the salmon on top of the spinach mixture you will want to season it with the salt, pepper and cumin. Then lay the salmon on top of the spinach and wrap the entire package in the puff pastry.

You should end up with 4 servings completely enveloped in puff pastry. Set these on a cookie sheet and gently brush a little egg wash (1 large egg mixed with a teaspoon or two of water.) This will help brown the puff pastry. I believe most instructions will say toi bake this at 400 for about 20 minutes. While this is cooking you can prepare a nice green salad and chill the white wine.

The cheese melts and you will barely notice it in the final dish but it serves as a fat to keep the fish nice and moist. The spinach acts as a good foil between the fish and the pastry with the peppers adding a mild spice in the background. This could be easily done to surprise someone special on Valentines day. I hope you enjoy.

Salmon en Croute

4    4-6 oz skinless salmon fillets with pin bones removed
1    package of puff pastry (thawed)
1-1/3 to 1-1/2 cups of pre-shredded 4 cheese Mexican style 
1    Package Frozen Spinach thawed
1    Jalapeno or Serrano Pepper (optional)., minced
1    large egg mixed with 1-2 teaspoons of water
Salt, Pepper and Cumin to taste

1. Pre-heat oven to temperature recommended for puff pastry.

2. Roll out pastry to slightly thinner thickness.

3. Place cheese then spinach and pepper in the center of each piece of puff pastry.

4. Season Salmon with salt, pepper and cumin

5. Place salmon on top of cheese and spinach in the center of the puff pastry and the wrap the cheese, spinach and salmon into individual puff pastry servings. The fish, cheese and vegetable should be completely encased by the puff pastry.

6. Place the 4 servings on a cookie sheet, brush with the egg wash and follow the directions on the puff pastry package to bake the pastry.

When the pastry is brown the food is ready. Serve with a nice green salad and some white wine and you have a beautiful meal to enjoy. Bon Appetit.