Sunday, January 30, 2011

Salmon in Phyllo with Dilled Hollandaise

I've become quite spoiled with cooking salmon on the smoker that I find I don't enjoy it prepared many other ways, so I decided to get creative and come up with a recipe that was non-smoker prepared. 

I deteremined employing the use of phyllo would be perfect as it's easy, elegant, and I love anything starchy.  To top it off I also prepared a dill-hollandaise sauce, because you just can't go wrong with a sauce, especially a butter based one like hollandaise. 

This was fantastic.  The crispy phyllo was an excellent texture blend with the salmon.  The salmon's fresh flavour came through and the sauce added extra flavour.  We liked it so much we made it for a group of 20 we had over a few days later and it proved to be a great make-ahead. 

Salmon in Phyllo with Dilled Hollandaise

1 salmon filet without any skin or bones
1 package phyllo pastry
1/2 cup butter or margarine, melted

Cut the salmon into approximately 3" wide x 2" pieces.  For the thinner ends of the fillet, you may want to double up the pieces to make them thicker.

Remove the phylllo from the package and lay flat on the counter.  Cut in half lengthwise to make long strips approximately 6" wide.  Cover the phyllo with a damp tea towel so that it doesn't dry out. 

To prepare each piece of salmon: 
  • Take two of the phyllo strip and place them on the counter (remember to cover up your remaining phyllo with the damp tea towel. 
  • Using a pastry brush, brush the entire piece of phyllo with melted butter. 
  • Place the salmon at the top end of the pastry, making sure it's centered.  Gently roll it in the phyllo two times toward you. 
  • Turn the sides of the pastry in to form a packet, then finish rolling.
  • Lay on a cookie sheet and brush all over with butter. 
  • Finish rolling each piece of salmon this way.  I usually do about 4 pieces at a time, you don't want to do too many at one as the pastry will dry out. 
At this point, you can refrigerate the salmon until ready to make. 

When ready to bake, preheat the oven to 400F.  Bake the salmon for about 20 minutes until golden brown.  Top with dilled hollandaise sauce.

For the dilled hollandaise sauce, prepare your favourit hollandaise recipe (my favourite is Julia Child's) and add 2 tbsp dried dill.  The packaged kind will also work.

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