Salmon in Puff Pastry

Comment – I got the idea for this recipe from a French restaurant in San Francisco. It is a fancy dish that is sure to impress and has become a family favorite in our home. You can use puff pastry to wrap the fish or Phyllo dough. I prefer to use Phyllo (Filo) dough because it becomes crispy when you brush oil over it.

creamy sauce
2 Tbsp olive oil
2Tbsp flour
1 clove galic (small to medium), chopped
2 cups milk
1 cup asiago cheese
1/2 tsp salt

Pastry -
I like to use filo dough. I cook the salmon first and press it down (20 min at 350 degrees F). Then Sometimes I split the sheets in half, lay a fillet in the center of each and wrap them. If you want to make bigger ones you dont have to cut the filo sheet in 2. Just fill the center and wrap the filo around the fish. I use 8 sheets filo dough to wrap the fish. I brush olive oil around the outside of the pastry and bake it for 20 min at 350 degrees F. The picture shows salmon stuffed in puff pastry. You can find the instructions for that recipe on the puff pastry website.

Sauce-
Mix oil and flour. Add it to saute pan. Once hot add garlic and stir fry for about 30 sec-1 min. Add 2 cups milk and bring to a boil stirring occasionally. Add the salt. After 5 min of boiling turn down heat to low and let sauce thicken. Add cheese at the end and melt. Pour it around the fish pastry when ready to serve. If the sauce is dumped on top of the pastry it will get soggy and loose its crispness. I serve the sauce around the edge of the place.

Puff Pastry Salmon in Pastry Recipe