Provided by Food Network
Categories dessert
Time 1h20m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- To make the mushroom-shrimp stuffing: Heat the tablespoon of butter in a skillet. When it is hot but not smoking, add the shallots. Saute for about 1 minute, until the shallots have softened, then add the mushrooms, and cook over medium to high heat until they have released their juice. When that juice has evaporated and the mixture starts sizzling again, add the shrimp, and cook for about 1 minute, just long enough for the shrimp pieces to change color. Season with the pepper, salt, and chives. Cool.
- When ready to assemble the dish, line a large cookie sheet with parchment paper. Roll the dough into a 16-inch square. Cut a 16-inch-long strip from the dough measuring 5 to 6-inches wide, and place it on the diagonal on the parchment paper. Place one of the salmon fillets on top, and sprinkle it lightly with salt and pepper. Spread the cooled mushroom-shrimp stuffing evenly on top, then cover the stuffing with the remaining salmon fillet.
- Take care to arrange the fillets so that the thinner part of the fillet on the bottom corresponds to the larger, thicker part of the fillet on top (tail to head and head to tail), and the shape and thickness are the same throughout. This way the salmon will cook evenly.
- Roll the remaining, wider strip of dough up onto your rolling pin, then unroll it on top of the second fillet. Brush off any flour from the surface of the dough, and press it all around the edges, so it conforms to the fish shape underneath. The large top layer of dough will stick around the edge to the layer of dough underneath. Press the two layers of dough gently around the edge so they adhere well together, then place in the freezer for about 10 minutes to firm up the dough. This will make trimming and decorating the "fish" easier. Preheat the oven to 375 degrees.
- After 10 minutes, remove the "fish" from the freezer, and trim the excess dough all around the edge to create a fish outline with dorsal fins as well as a tail from the extra dough around the salmon. Make a gill with a strip of the trimmed dough, and cut and position a round piece of dough for the eye. Continue decorating as you fancy.
- Break the whole egg into a small bowl, and remove about half the white. Beat the remaining egg in the bowl with a fork to make a wash for coating the "fish". Brush the salmon with the egg. Holding the tip from a pastry bag (large end down) at an angle, press it lightly into the "fish" to simulate scales. Bake in the 375 degree F oven for 35 to 40 minutes. Remove and set aside, uncovered, in a warm place while you make the sauce.
- Foamy lemon sauce: Whisk together 1 cup of the chicken stock and the potato starch in a saucepan, and bring to a boil. Whisk the egg yolks and the remaining chicken stock in a bowl, then pour into the hot stock, and whisk constantly over medium heat for about 2 minutes, or until the sauce thickens and foams, but don't let it boil. It should reach a temperature of 180 degrees, the temperature needed to cook the eggs and the starch and to thicken the sauce. Whisk in the salt and cayenne, then remove the saucepan from the heat, stir in the lemon juice, and set aside. The sauce should have doubled in volume.
- Using 2 long hamburger spatulas, transfer the "fish" to a serving platter. To serve, cut into 1 to 1 1/2-inch slices, and arrange on warm individual plates. Spoon some sauce around the slices, and serve immediately.
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YvonneN Charamba
c-yvonnen82@gmail.comOverall, this recipe was a bit disappointing. The salmon was dry and the stuffing was bland. I won't be making this dish again.
alison ignatius
ignatius.alison@yahoo.comThe recipe was easy to follow, but the cooking time was a bit too long. The salmon was a bit overcooked, but it was still tasty.
Henry Roeters
roeters.h@gmail.comThis dish was a bit too salty for my taste, but it was still very good. I'll try reducing the amount of salt next time.
Asir Ali
asir@gmail.comI'm not a huge fan of salmon, but I really enjoyed this recipe. The flaky dough and flavorful stuffing made it a truly enjoyable dish.
Rizwan Yousaf
r-y@yahoo.comThis recipe is a bit challenging, but it's a great way to test your culinary skills. The end result is a dish that you'll be proud to serve to your guests.
Md:Raihan Raihan
m77@yahoo.comI had a bit of trouble finding some of the ingredients, but it was worth the effort. The end result was a truly unique and delicious dish.
Nadeem Gill
gill-nadeem80@yahoo.comThis dish is a bit pricey to make, but it's worth every penny. The quality of the ingredients really shines through in the final product.
Aditya Sharma
a16@gmail.comI highly recommend this recipe to anyone who loves salmon. It's a delicious and impressive dish that's sure to impress your guests.
101.Arslan Khan
1_khan@yahoo.comI've made this recipe several times now, and it's always a crowd-pleaser. It's a great dish for special occasions or everyday meals.
Saadbin Saeed
saadbins@gmail.comThis stuffed salmon recipe was a hit at my dinner party. Everyone loved the unique combination of flavors and textures.
Boudy
boudy95@yahoo.comI'm not usually a fan of salmon, but this recipe changed my mind. The flaky dough and flavorful stuffing made it a truly enjoyable dish.
Joy Talukdar
jtalukdar@yahoo.comThe salmon was cooked to perfection. It was flaky and tender, and the stuffing was packed with flavor.
el dons
d-e75@yahoo.comThis dish was a bit more time-consuming than I expected, but it was worth the effort. The end result was absolutely stunning.
Yomi Shoderu
shoderu-yomi31@yahoo.comI was skeptical about the flaky dough, but it turned out to be the star of the show. It was so light and airy, and it paired perfectly with the salmon.
Lee Te tau
lt@yahoo.comI'm always looking for new ways to prepare salmon, and this recipe definitely delivered. The flaky dough added a unique and delicious twist.
WTF WTF
w17@yahoo.comThis dish is a keeper! I'll definitely be making it again for special occasions.
Karimu Omary
o-k98@yahoo.comThe stuffed salmon turned out so moist and juicy. The flaky dough was the perfect finishing touch.
Carl Morris
c-morris@gmail.comI love how easy this recipe was to follow. Even as a beginner cook, I was able to create a restaurant-quality meal.
Yafreisi Delgado
y-delgado@aol.comWow! This stuffed salmon dish exceeded my expectations. The combination of flavors and textures was divine. My family raved about it.
Cool creeper
ccreeper76@gmail.comThis stuffed salmon recipe was delightful! The flaky dough perfectly complemented the tender, flavorful salmon. I highly recommend it to anyone looking for an impressive and delicious dish.