Salmon Mille-Feuille and Whole-Leaf Spinach
This is the Salmon Mille-Feuille and Whole-Leaf Spinach recipe.
- Prep: 45 min
- Cooking: 50 min
Ingredients
- 16 oz (450 g) salmon fillets
- 10 oz (300 g) puff pastry
- 1 egg yolk
- 12 oz (360 g) fresh spinach
- 1 oz (30 g) butter
- Beurre blanc Sauce
- 3 tbsp (45 mL) water
- 3 tbsp (45 mL) wine vinegar
- 1 oz (30 g) chopped shallots
- 1 cup (250 mL) 35% whipping cream
- 3 oz (90 g) butter softened
- Salt and pepper to taste
- Lemon juice
- Chopped parsley
- paprika to garnish
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Preparation
Slice the salmon into very thin scallops and keep refrigerated.
Roll out the puff pastry to make 4 rectangles measuring 4 x 2 1/2 in (11 x 6 cm). Prick the surface of the dough with a fork. Using a brush, coat with egg yolk. Bake for 20 minutes at 400 °F (220 °C).
Remove stalks from spinach, and wash and drain leaves. In a saucepan, melt a little butter and quickly sauté the spinach leaves just until tender but still crisp.
Sauté the salmon scallops in a non-stick pan until cooked through.
Take the 4 puff pastry rectangles and cut them in 3 layers. Take the two bottom layers and on each, spread spinach and then add salmon scallops. Rebuild the mille-feuille by stacking the two garnished layers and top with the third layer. Cover with the beurre blanc sauce. On top, make a chequered design with chopped parsley and paprika. Pour the remaining sauce onto the plate, around the mille-feuille.
Beurre blanc Sauce:
Put the water, vinegar and chopped shallots into a saucepan and cook over medium heat. Reduce the mixture as much as possible. Add the cream and reduce again by half. Let cool.
Gradually add softened butter, bit by bit. The mixture will become creamy. Season with salt and pepper. Add lemon juice. Keep sauce warm in a double-boiler.
Jean Soulard, Executive Chef, Le Château Frontenac
