What's for dinner tonight ?

[sly_karma]

Salmon has much faster cook time than puff pastry. I know, chill it down first, but will that be enough?

 

[Aquaholic]

Salmon has much faster cook time than puff pastry. I know, chill it down first, but will that be enough?

What would you use for duxelles? Something seafood based?

Convection oven obviously as the puff will brown nicely, use same egg wash.

 

[Rain City]

Salmon has much faster cook time than puff pastry. I know, chill it down first, but will that be enough?

You need to use a thick fillet. Or you double it up and try and get more of an even log form. From there it basically steams in the pastry so although it's a little more done than you'd normally want, it stays very moist. Use some panko under the salmon to absorb the juices and keep the bottom pastry from sogging out. It's easier than it looks. I've done a few Christmas ones over the years.

 

[Aquaholic]

My cooking friend says she would do spinach and mayo, or spinach and Boursin, garlic and onion flavour. Panko is a good idea, RC.

Another suggestion is to do it pinwheel style, filling inside the pinwheel, then the puff pastry/wash/cook etc. This pinwheel filling idea would help slow down the salmon cooking process, which would allow the puff pastry and the salmon to finish closer at the same time at a desired temperature. You would have to test and tweak though.

Example only, this was for pinwheel salmon a while ago:

 

[Rain City]

My cooking friend says she would do spinach and mayo, or spinach and Boursin, garlic and onion flavour. Panko is a good idea, RC.

Another suggestion is to do it pinwheel style, filling inside the pinwheel, then the puff pastry/wash/cook etc.

Example only, this was for pinwheel salmon a while ago:

View attachment 112909
View attachment 112910

I do it with onion, parm, lemon zest, cream cheese and spinach. Season the fish with S&P. This recipe I just found is pretty close to what I do. I have an ingredient list saved but no recipe. I probably took a little from a few of them, like I usually do when I'm trying something new.

Salmon Wellington with Puff Pastry (Salmon en Croute)

This Salmon Wellington with puff pastry is elegant and so easy. It's made with cream cheese and spinach filling, and baked until flaky.

cookingformysoul.com

 

[sly_karma]

A couple of sheets of phyllo pastry wrapped outside the duxelles, before the puff pastry, is a good way to keep the moist contents from sogging up the puff. I don't see a reason why that wouldn't work for salmon too.

 

[Aquaholic]

A couple of sheets of phyllo pastry wrapped outside the duxelles, before the puff pastry, is a good way to keep the moist contents from sogging up the puff. I don't see a reason why that wouldn't work for salmon too.

I do wonder though if you stuff the filling inside like the pinwheel salmon photos, and then wrapped it in the puff pastry, it would keep the filling separated from the puff pastry.

 

[Doug]

BBQ salt and pepper chicken wings with a squeeze of lemon after cooked and kabob vegs and potatoes

 

[Aquaholic]

BBQ salt and pepper chicken wings with a squeeze of lemon after cooked and kabob vegs and potatoes

I have a bunch of different rubs, but have been going back to S&P on wings and drumsticks lately. Love it.