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Salmon Puffs with Real Beurre BlancTheWorldWideGourmet.com

Flavors of Quebec

Total time: 30 to 60 min

Preheat oven to 225°C. (450°F.)
Preparation Time: 25 minutes
Cooking Time: 15 minutes

Difficulty: Easy

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Nutritional values

per 100 g

per portion

Energy:225.2 kcal

Proteins:15 g

Fats:13.5 g

Carbohydrate:11.7 g

Fibers:1.6 g

Sugar:0.1 g

Cholesterol:71.6 mg

Sodium:132.3 mg

Calcium:110.7 mg

Energy:665 kcal

Proteins:44.3 g

Fats:40 g

Carbohydrate:34.5 g

Fibers:4.8 g

Sugar:0.2 g

Cholesterol:211.6 mg

Sodium:390.7 mg

Calcium:326.9 mg

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INGREDIENTS

For 4 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

650

g

skinned boneless salmon fillet

1

medium leek

1

knob of butter

8

basil leaves (or substitute tarragon, oregano or sage)

4

sheets of phyllo pastry (or brick pastry)

4

pieces of string to tie the puffs

45

ml

chopped french shallot

45

ml

dry white wine

15

ml

35% cream

90

ml

white wine vinegar

125

ml

butter at room temperature

METHOD

  1. Cut leek into four pieces. Wash thoroughly and thinly slice. In a pan, sauté leek in butter 2 to 3 minutes. Set aside.
  2. In another pan, combine French shallots, white wine, and white wine vinegar. Heat just until white wine has completely evaporated. Add cream, then a few drops of water (to help blend in warm shallot butter), and warm shallot butter.
  3. Cut salmon fillet into small slices and divide into four equal portions. Place one portion in the middle of a phyllo pastry sheet. Place two basil leaves on top of salmon. Add salt and pepper. Close pastry and tie with a piece of string. Repeat with the remaining three portions.
  4. Place puffs in a dripping pan and bake for 10 to 12 minutes or until pastry is golden.
  5. Place a little leek mixture in the middle of each plate. Lay a salmon puff on top and add beurre blanc all around it.

The beurre blanc may be flavored in various ways by adding at the end:

  • Tomato coulis
  • Pepper coulis
  • Whole grain mustard
  • Lemon or orange zest
  • Ginger confit or even marinated ginger

SOMMELIER

A well-chilled white wine, such as Chardonnay Reserve Inniskillin Niagara Ontario 2002

CHEF'S NOTES

This is a versatile recipe that can be made with many types of fish. I suggest salmon here because it is widely available and reasonably priced. You can also use trout, Arctic char, snapper, turbot, sole, or grouper. You'll be surprised at how elegant and easy to make this recipe is.



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