Salmon En Croute
|Frozen chopped spinach||10 Ounce (1 Package)|
|Green onions||2 , sliced|
|Seasoned fine dry bread crumbs||1⁄4 Cup (4 tbs)|
|Beaten egg yolk||1|
|Skinless salmon fillets||2 3⁄4 Pound (1 Inch Thick)|
|Frozen puff pastry||1⁄2 , thawed|
|Cucumber dill sauce/Blender hollandaise sauce||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
For filling, cook spinach according to package directions.
Drain well, pressing out excess liquid.
In a skillet cook the green onions in butter or margarine till tender but not brown.
Stir in bread crumbs and egg yolk, and then stir in spinach.
In a large skillet bring 2 cups water just to boiling.
Carefully add fish.
Return just to boiling, and then reduce heat.
Cover and simmer gently for 2 minutes (fish will not be done).
Remove fish from water.
Pat fish dry with paper towels.
On a floured surface roll pastry into a rectangle about 4 inches longer than length of a fillet.
Lay fillets side by side; measure width.
Roll pastry to twice the width plus 2 inches.
To assemble, transfer pastry to an un-greased 15x1Oxl-inch baking pan.
On half of the rectangle, spread half of the filling to within 1 inch of edges.
Top with fish, then with remaining filling.
Combine egg and water, and then brush some onto pastry edges.
Bring pastry over fish.
Seal edges with the tines of a fork.
Brush top with remaining egg mixture.
Bake in a 400° oven for 20 to 25 minutes or till golden.