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long grain white rice unsalted butter only carrot celery flour tarragon salt milk heavy cream white wine cooking spray pastry salmon egg
Viewed: 62 - Published at: 7 years agoIngredients
- 1/2 cup long-grain white rice
- 2 tablespoons unsalted butter
- 1 leek, thinly sliced, white and pale green parts only
- 1 carrot, cut into thin strips
- 1 celery rib, cut into thin strips
- 1 1/2 tablespoons all-purpose flour
- 1 teaspoon dried tarragon, crushed
- Salt and freshly ground black pepper
- 1 cup whole milk
- 1/4 cup heavy cream
- 2 tablespoons dry white wine
- Cooking spray
- 3 sheets frozen puff pastry, thawed
- 6 (6-ounce each) salmon fillets, about 2 1/2 inches thick, skin removed
- 1 egg
Method
- Cook the rice according to the package directions.
- Set aside.
- Melt the butter in a heavy, medium skillet set over medium-low heat.
- Add the leek, carrot, and celery, and saute until beginning to soften, about 4 minutes.
- Add the flour, tarragon, 1 teaspoon of salt, and 1 teaspoon of pepper, and cook for 1 minute.
- Add the milk and cream, and cook, stirring, until thickened and bubbly, about 8 minutes.
- Stir in the wine and heat thoroughly for an additional 2 minutes, stirring often.
- Remove from the heat and stir in the cooked rice.
- Set aside.
- Preheat the oven to 400F.
- Coat two 9 x 13-inch casserole dishes with cooking spray.
- On a flat, lightly floured surface, roll the puff pastry sheets into 12-inch squares.
- Cut four equal squares from each sheet so that you have 12 squares total.
- Divide the rice mixture aong six of the pastry squares, mounding the mixture into an oval shape with the ends toward two corners of the pastry square.
- Set a salmon fillet on top of each rice oval and sprinkle with salt and pepper.
- Make an egg wash by lightly beating together the egg and 1 teaspoon water.
- Brush the edge of the puff pastry with the egg wash, then bring the pastry corners up around salmon (the pastry will not enclose the salmon completely.)
- Brush the edges of a second pastry square with egg wash and lay it on top of the salmon fillet, tucking its corners under the bottom of the pastry to enclose the fillet completely.
- Pinch the edges together to seal and brush the entire turnover with egg wash. Repeat for remaining turnovers.
- Cut a vent in the top of each turnover to allow steam to escape.
- Arrange the salmon packages in the prepared casserole dishes, allowing each puff pastry package enough room to puff without touching each other.
- Bake until the pastry is golden brown and a thermometer inserted into the fish registers 145F, about 30 minutes.
- You can prepare this dish several hours ahead of time.
- Once youve made the turnovers, cover and chill them in the refrigerator until your guests arrive.
- Then, simply pop them in the preheated oven, serve, and enjoy.
- Easy entertaining at its best.
