Ingredients:
1/2 cup long-grain white rice
2 tablespoons butter
1/2 cup minced leeks ( white and pale green only)
6 ounces fresh shiitake mushrooms, stemmed and chopped
2 sheets frozen puff pastry, thawed ( 1 -17 1/4 ounce pkg.)
4 (6 ounce) salmon fillets ( 4 x 2 1/2″)
1 large eggs, beaten with
1 tablespoon water
2/3 cup bottled clam juice
1/2 cup dry white wine
1 1/4 cups creme fraiche or 1 1/4 cups whipping cream
3 tablespoons fresh dill, minced
Directions:
For Salmon, Rice and Pastry: Bring medium saucepan of salted water to a boil.
Add the rice; boil uncovered until just tender– about 18 minutes.
Drain.
Melt butter in a heavy medium skillet over medium-low heat.
Add leek and saute until beginning to soften– about 4 minutes.
Add the mushrooms and cover the skillet and cook until mushrooms release their juices, stirring occasionally– about 5 minutes.
Uncover skillet, increase heat to medium-high and saute until liquid evaporates– about 3 minutes.
Transfer to bowl and add rice.
Season with salt and pepper.
Cool completely.
Butter a large baking sheet.
Roll out 1 puff pastry sheet on a floured surface to 12″ square size.
Cut into 4 equal squares.
Divide rice mixture among centers of squares, mounding in oval shape with ends toward 2 corners of pastry.
Set salmon on top of rice.
Sprinkle with salt and pepper.
Bring pastry corners up around salmon (pastry will not enclose salmon completely).
Roll out remaining pastry sheet on a floured surface to 13″ square size.
Cut into 4 equal squares.
Lay 1 square atop each salmon fillet, tucking corners under bottom pastry to enclose salmon completely.
Pinch edges together to seal (brush with egg mixture if necessary to help it adhere).
Arrange salmon packages, seam side down, on prepared baking sheet.
Cover and chill 30 minutes.
(Can be made up to 8 hours ahead– Keep chilled).
Preheat oven to 400F.
Brush top of pastry with egg mixture.
Bake until golden and thermometer inserted into fish registers 145?– about 30 minutes.
For Dill Sauce: Combine clam juice and wine in heavy small non-aluminum saucepan.
Boil until reduced to 1/3 cup– about 9 minutes.
Reduce heat to medium.
Whisk in Creme Fraiche.
Boil until reduced to 1 cup– about 5 minutes.
Remove from heat, stir in dill and season with salt and pepper.
Transfer salmon packages to plates.
Spoon Dill Sauce around, and serve.
Note: If creme fraiche is unavailable, heat 1 1/4 cup whipping cream to lukewarm (85?).
Remove from heat and mix in 2 1/4 tablespoons buttermilk.
Cover and let stand in warm draft-free area until slightly thickened (24 to 48 hours, depending on the temperature of the room).
Refrigerate until ready to use.
Enjoy!
Servings: 4
Time preparation: 0 min.
Time total: 1 min.