A fish version of a famous beef dish, accompanied by a refreshing flavour of Thai basil. Commonly, duxelle (i.e. finely chopped mixture of mushrooms sautéed in butter) contains onions or a shallot, but here it is not strictly necessary.
You'll need:
French puff pastry
a piece of fresh salmon
mushrooms
butter (for frying)
black pepper
a handful of fresh Thai basil leaves
one shallot (optional)
1. Start off by preparing the duxelle, as it will have to cool down before you can use it: peel and finely chop the mushrroms, dissolve some butter on the pan, add the mushrooms and fry them over medium heat together with a very generous dose of black pepper. If using the shallot, put it on the pan before the mushrooms and let it soften.
2. Put the salmon on the pastry, season with salt and then proceed to put a layer of duxelle on top, followed by a generous dose of chopped Thai basil.
3. Tightly close the pocket using another layer of pastry (or close it off like a calzone), but cut some holes on top to allow the moisture to go out.
4. Put in the oven pre-set to 180 degrees and leave it there until the pastry turns golden brown. For a nice colouring of the pastry, you can brush it with an egg or milk.
Buon appetito!
No comments:
Post a Comment