Salmon in Puff Pastry Wednesday, March 25, 2015


1 3-5 Lb Side of Salmon Skin off
2 Full Sheets of Puff Pastry
Zest of 1 Orange
Zest of 2 Lemons
Zest of 2 Limes
2 oz of chopped Thyme
2 oz of chopped Parsley
2 oz of Chopped Rosemary
3 Eggs
1 Cup of Water
Salt and Pepper to taste
Flour as needed at least 2 Cups


Dust Surface of work top with flour
Lay 1 sheet of Puff Pastry out and flatten with rolling pin, thin the pastry down by approximately half the thickness.

Pat the Salmon dry with a paper towel and season with Salt, Pepper, Zest and Herbs. Lay the Salmon with the seasoned side down and roll in the pastry once around the Salmon. Trim the edges and pinch the seams closed, shape the tail in the small side of the dough. Take the trimmings and again roll flat. Cut out the scales of the fish with a small circle cutter, cut the circles again to create a C shape. Use a dough knife to shape the eyes and fin. Mix eggs and water to make eggwash. Now for the fun part! Brush the fish with eggwash to glue the scales eye and fin to the fish in the appropriate spots. Brush entire fish with eggwash. Season again with salt and pepper or anything you like. Bake at 375 until golden brown.