Recipe: Salmon Loaf en Croûte
Description: This recipe was inspired by a Fernand Point haute cuisine classic from the 1950s. Daniel Boulud modernized it by using individual sea bass fillets in his version. I made it my own by filling the croûte with a beautiful salmon loaf. The result is super delicious and spectacular to look at– but deceptively easy if you use store bought pastry sheets, which I am sure Fernad Point &amp;amp; Daniel Boulud would never do.
Ingredients: [{"text": "1 1/2 pounds boned and skinned raw salmon, cut into 1-inch cubes"}, {"text": "2 tablespoons drained capers, chopped"}, {"text": "1 1/2 cups panko (japanese) bread crumbs"}, {"text": "2 tablespoons lemon juice, fresh squeezed"}, {"text": "1/2 teaspoon salt"}, {"text": "1/2 tablespoon pepper"}, {"text": "2 large egg, lightly beaten"}, {"text": "1/4 cup olive oil"}, {"text": "1 carrot, peeled and cut into 1/4\\\" dice"}, {"text": "1 stalk celery, cut into 1/4\\\" dice"}, {"text": "1 small zucchini, scrubbed, trimmed and cut into 1/4-inch dice"}, {"text": "1/2 red onion, chopped in 1/4 inch dice"}, {"text": "1 teaspoon fresh thyme leaves"}, {"text": "salt and pepper, to taste"}, {"text": "1 egg yolks, beaten with 1 teaspoon water for egg wash"}, {"text": "1 teaspoon canola oil"}, {"text": "1 small shallot, minced"}, {"text": "2 cups heavy cream"}, {"text": "1 roma tomato, seeded and diced"}, {"text": "2 tablespoons chives, minced"}, {"text": "salt & white pepper to taste"}, {"text": "6 sheets store bought puff pastry, cut in half lengthwise forming 12 rectangles"}]
Instructions: None
