Salmon Puffs With Beurre Blanc |
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Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 4 |
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A simple, elegant and lovely looking first course. The key to recipes that use only a few ingredients is to use THE BEST of everything. With this one, only use fresh salmon, fresh herbs, good wine, quality butter. Ingredients:
1.5 lb salmon fillet (boneless and skinless) |
kosher salt, white pepper |
1 medium leek |
1 tbsp butter |
8 basil leaves (may be substituted with tarragon, oregano, or sage) |
4 sheets phyllo pastry (brick pastry is even better, if you can find it) |
4 pieces blanched green onion (or chives, to tie the puffs, optional) |
3 tbsp french shallots, minced |
3 tbsp dry white wine |
1 tbsp cream |
6 tbsp white wine vinegar |
1/2 cup butter (at room temperature) |
Directions:
1. Cut leek into four pieces. Wash thoroughly and thinly slice. In a pan, sauté leek in butter 2 to 3 minutes. Set aside.
2. In another pan, combine French shallots, white wine and white wine vinegar. Heat just until white wine has completely evaporated. Add cream and keep warm. Season with white pepper to taste and pinch of salt.
3. Cut salmon fillet into small slices and divide into four equal portions. Season with kosher salt and white pepper. (At this point you can sear the salmon in a little olive oil or just leave them raw, up to you. I prefer searing because it creates a nice caramelized crust).
4. Place one portion in the middle of a phyllo pastry sheet.
5. Place two basil leaves on top of salmon. Add salt and pepper. Close pastry and tie with chive or green onion. Repeat with the remaining three portions.
6. Place puffs on parchment lined baking pan and bake for 10 to 12 minutes or until pastry is golden.
7. Presentation: Place a little leek mixture in the middle of each plate. Lay a salmon puff on top and drizzle beurre blanc all around it.
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