Tarte Poireaux Saumon
I like to think of myself as somewhat crafty and creative, if not just a little bit artistic. After all, I often allow the phrase, “the kitchen is my canvas” to roll off my tongue.
I envisioned a gorgeously crusted Tarte Poireaux Saumon (basically leek and salmon in a fancy fish-shaped puff pastry).
Tarte Poireaux Saumon
2 sheets puff pastry, thawed and rolled out
8 oz. wild-caught salmon
4 oz. crumbled blue cheese
2 Tbs. butter
4 large leeks, cleaned and finely chopped
sea salt and pepper
12 oz. sour cream
2 large egg yolks
Preheat the oven to 425 degrees.
Melt the butter in a large pan and add the leeks, along with plenty of salt and pepper.
Sauté until the leeks begin to soften and turn a caramel brown color. Remove from heat and stir in the sour cream.
On a parchment-lined pan, lay one piece of rolled-out puff pastry down and spread the leek and sour cream filling inside, about the size of an 8″ circle, making sure plenty of dough is still left around all edges.
Top with the crumbled blue cheese and then the salmon.
Lay the second rolled puff pastry sheet atop and push down around the edges of the salmon mound.
Then, use your imagination and go to town carving out your own little fish charm.
Knives and spoons are the best tools here.
In a small bowl, whisk together the egg yolks and brush the outside of the fish.
Bake for about 20 minutes, until golden brown.
Comments
Post a Comment