Salmon En Croute w/Creamy Watercress Sauce
This dish is one I had in a French restaurant years ago. I have always wanted to make it and I think I nailed it! Enjoy!
1 1/2 lb thickly cut salmon filet, skinned
2 sheets ready-rolled puff pastry, thawed
1/2 cup soft cream cheese
4 Tbs dill, finely chopped
1 egg, beaten
Creamy Watercress Sauce:
4 cups watercress, stems removed and finely chopped
1 small onion, chopped
1 garlic clove, chopped
3/4 cup heavy cream
1 Tbs olive oil
Pre-heat your oven to 400 degrees. Combine the cream cheese and dill in a bowl and mix well. Season the fish with salt and pepper. Place 1 sheet of the puff on a non-stick baking sheet and place the fish in the middle of it. Spread the cream cheese mixture on top of the fish.
Brush the other pastry sheet with the beaten egg and place on top of the fish, egg side down.Carefully use the sides of your hands to push the pastry down and around the fish enclosing it.Trim the borders of the pastry neatly with a knife.
Using your fingers, press down along the border of the pastry lightly to seal it. With a knife gently score the pastry to create diamond patterns and brush it more beaten egg. Place in the oven for about 25 minutes or until pastry is golden brown.Remove from the oven and cut it into desired servings.
While the fish is cooking, heat the oil in a saucepan over medium heat. Saute the onion until softened, then add the garlic and watercress. Cook gently until the watercress wilts down then add the cream. Bring to a boil and remove it from the heat.Put the mixture into a blender or use a stick blender and process until it is smooth. Season with salt and pepper and pour on top of the salmon and serve.Bon Appetit!