Salmon in Puff Pastry

Lordy, yes. I’ve been baking and sending out goodies for the past two weeks.

Last night I fed a good friend something I make rather a lot this time of year: Salmon en croute. It’s a wild sockeye salmon filet poached au citron in courtbullion until it’s nearly cooked. Then it’s set on a rack to cool. Meanwhile, rolling out puff pastry and spreading the pastry with a mixture of roasted garlic, crushed basil, and olive oil. You put the cooled fish in the centre of the pastry, take about sixteen (depending on size) baby spinach leaves, and wilt them for about 15 seconds in the courtbullion. Let the dry on a paper towel for a few moments, and then layer the salmon on top with the spinach. Brush all the edges of the puff pastry with one egg yolk mixed with cold water. Roll the pastry around the spinach, cut a slit in the top, and brush with egg yolk. Decorate with remaining spinach leaves and brush them with. Brush the spinach leaves with the egg yolk to set them in place. I use a dusting of powdered thyme and ras el hanout. Bake in a 400 degree oven on a sheet of parchment paper for about 20 minutes, or until golden brown.

Then go serve your guests a tasty little practical pun: it’s loaves AND fishes.

About Deborah Grabien

Deborah Grabien can claim a long personal acquaintance with the fleshpots — and quiet little towns — of Europe. She has lived and worked and hung out, from London to Geneva to Paris to Florence, and a few stops in between.

But home is where the heart is. Since her first look at the Bay Area in 1969, she’s always come home to San Francisco. In 1981, after spending some years in Europe, she came back to Northern California to stay.