Yes, we wrap a fillet of salmon with pie pastry. Looks fancy but sounds difficult? Not as difficult as you think.
What you need (for four servings)
1 lb pastry sheet
1 lb salmon fillet, boned and cut into four pieces
1 cup of sauteed your favorite fresh vegetable
1 egg, beaten
Salt and pepper
You are probably wondering what the sauteed vegetables are for.
Please think about that although the salmon fillet itself will be wonderfully moist, the pastry will probably call for some more moisture and this is the reason why many of pastry wrapped fishes are served with some kinds of creamy sauce. However, if you make the pasty dough by yourself and see how much butter is used, you don’t feel like pouring the nice mixture of butter and milk on top. So, instead, I like to add a layer of sauteed fresh veggies which are juicy and sweet under the fillet. It tastes nice and is much healthier.
This time, I sliced some tomato, onion, zucchini and bell peppers and sauteed with a spoon of olive oil until tender.
If you want to make the pastry dough by yourself, see Short Pie Crust recipe. It will make about one pound of dough.
What to do:
1) Lightly salt and pepper each fillet of salmon. You can sprinkle your favorite spices or herbs, as well.
2) Divide the pastry dough into four pieces. Roll it on a lightly floured surface to just big enough to wrap a fillet.
3) Place a fillet on the rolled pasty dough, skin side up.
Then place 1/4 of sauteed vegetables on the fillet.
Brush the edges with water, join the edges and seal by pressing gently with fingers.
Cut off the excess dough, then flip it up side down. Repeat and make four pastries.
4) Preheat the oven to 380 degrees.
5) Brush the surface of pastry with beaten egg.
You can roll the excess dough and cut by a cookie cutter, and add it on top. It’s cute and fun.
6) Bake in preheated oven for 20 minutes or until dough is golden brown.
Serve with some sauteed or steamed green vegetables.
I have the recipe in Japanese, too.