Amazing recipe Anna Schaab brought back from her stay in France in early 2016, comprised of two types of salmon and leeks in a cream sauce all wrapped up in a puff pastry. Anna and William made it for us one evening after her return home and it is incredible.
550 g puff pastry (one package, thawed if using frozen)
2.2lb (1 kg) salmon filet, skin removed*
1 package sliced smoked salmon
500g leeks (3 large)
2 T butter, melted
1/2 a lemon, juiced
1/2 cup cream
1 egg, beaten
salt & pepper to taste
Clean and thinly slice the leeks. Mix with melted butter, then add lemon juice, cream, salt and freshly ground pepper. Combine well and set aside.
Take out the puff pastry and separate into two equal parts. Lay out the first on a baking sheet and brush with the beaten egg. Arrange 1/2 the smoked salmon on top, leaving 1/2 and inch border clear around edges. Pour some of the leek mixture over this and then place the prepared (skinless) salmon filet on top of this – you may need to cut the filet and arrange the pieces to fit like a puzzle. Be careful to retain the clear border. Pour the remainder of the leek mixture on top of the salmon, followed by the rest of the smoked salmon. Cover with the second piece of pastry and seal the edges. Brush with egg and place in the refrigerator for 30 minutes.
Brush with egg once more before baking at 400 degrees for 15 minutes. Lower heat to 350 degrees and back for 15 minutes more. Remove from oven and let rest for 10 minutes before serving.
* Skinning salmon is advanced cookery – there are YouTube videos that can show you how.
A good quick dinner. Connor likes this, William not so much. The original name of this recipe was “pasta with green clam sauce” but we usually omit the spinach so I’ll add that at the end as an option.
1/3 c olive oil
4 cloves garlic, pressed
2 bottles clam juice* or stock (8 ounce) – can replace one with chicken broth
2 cans chopped clams in clam juice (6 ounce each)*
1/2 c dried bread crumbs
1 lb vermicelli, spaghetti, fettuccine or linguini
salt & freshly ground pepper to taste
1. Put the water on for the pasta. When it boils, add the pasta and cook until just al dente. Before draining reserve 1 cup of the cooking water.
2. Heat olive oil in a saucepan over low-medium heat. Add garlic and saute for about a minute until just fragrant, don’t let it brown. Add the clam juice (and broth if using that). Drain the clam juice from the two cans of chopped clams and add that too. Now add the bread crumbs and reduce to a simmer.
3. Return pasta to its cooking pot over low heat. Add the canned clams and simmering sauce and toss to mix. Add enough of the reserved pasta coking water to make the pasta very moist. Season lightly with salt and generously with fresh ground pepper. Serve immediately.
IF YOU LIKE IT GREEN
Cook 1 ½ to 2 lbs spinach in a large pot of salted water for about 30 seconds, until just wilted. Remove from water with tongs or a slotted spoon and place in a colander in the sink to drain. You can now use this vitamin enriched water to cook your pasta. Add the spinach to the pasta with everything else at step 3.
* We recommend Maine made!
Adapted from “The Garden-Fresh Vegetable Cookbook” page 72
1 to 1 1/2 lbs tilapia fillets
1 c flour
1 c bread crumbs
1/3 c cornmeal
1/2 t salt
1 t dried parsley or 1 T fresh
1/2 t thyme
2 T milk
2-3 T olive oil
Put flour in a shallow bowl. Combine breadcrumbs, cornmeal and seasonings in another. Wisk eggs with milk in a third. Rinse fish with cold water and pat dry. Coat each fillet with flour, then egg, then bread crumbs mixture. Lay each onto an oiled baking sheet as you finish. Drizzle (or spray) the fillets with olive oil and bake at 400° until flaky and browned.
Greg and I invented this one together in April of 2005.
1 red onion
1 can great northern beans
asparagus in 1 inch pieces
Cook onions and garlic in olive oil till soft. Stir in asparagus and cook for a few minutes, then shrimp (optional). When shrimp is cooked, add olives and beans and simmer till heated through. Toss with pasta of your choice.