September 01, 2012

Ingredients

  • 1 lb. skinless salmon filet
  • 1 bunch arugula, washed, dried, and chopped
  • 2 Tbsp unsalted butter
  • 1/2 cup sour cream
  • 4 Tbsp fresh dill, chopped fine
  • 6 sheets phyllo dough
  • 1/4 lb. (1 stick) unsalted butter, melted
  • 1/2 cup citrus dill beurre blanc (recipe follows)
Citrus Dill Beurre Blanc
  • 2 cups heavy cream
  • 1/2 cup Sauvignon Blanc (Truro Vineyard’s Sauvignon Blanc is excellent in this)
  • 1/4 cup lemon juice (1-2 lemons)
  • 2 Tbsp unsalted butter, chilled
  • 1 Tbsp fresh dill, chopped fine

Instructions

Preheat oven to 475 degrees and put oven rack in the middle.

Run your fingers over salmon to check for any pin bones. Remove any you find with tweezers or needle nose pliers.

Cut salmon filet into four portions, and set aside. Mix chopped dill with sour cream in small bowl and set aside.

Heat 2 Tbsp butter in pan over medium high heat until butter foams and then subsides. Sauté arugula over medium high heat until just wilted, about 2 minutes. Season arugula with salt and pepper and set aside.

Have melted stick butter and pastry brush handy. Remove one sheet of phyllo dough, covering the remainder with a damp kitchen towel that is covered with plastic wrap. Place phyllo sheet on a clean surface and brush the top with melted butter. Place a second sheet on top of the first and brush with butter. Place a third sheet on the first two and again brushing with butter. Cut the package of dough into half widthwise so that you have two stacks of three half phyllo sheets.

Repeat process with three remaining sheets of phyllo dough.

You should have four stacks of buttered dough. (Remaining phyllo sheets can be refrigerated for later use.) Working quickly, mound 1/4 of the arugula in center of each piece of phyllo dough. Top each arugula mound with one portion of salmon filet, and salt and pepper lightly.

Top each salmon fillet with 1/4 of the sour cream-dill blend.

Fold each piece of phyllo dough over the fish and tuck edges under to seal like a package.

Place the four phyllo packages portions on a cookie sheet, Brush tops with melted butter, and bake for 8-12 minutes until golden brown. Spoon Citrus Dill Beurre Blanc (recipe below) to cover half of warmed dinner place. Place salmon in center of plate, garnish with fresh dill sprigs and serve.

Citrus Dill Beurre Blanc

Beurre Blanc is a reduction of wine and flavorings (sometimes with cream added) into which small pieces of solid butter are whisked in, off heat, before serving The idea is to create an emulsion – not to melt the butter. This is a technique worth learning because it is so versatile.

Combine cream, wine, and lemon juice in saucepan. Rapidly simmer and reduce by half, stirring frequently until mixture coats back of spoon. Remove from heat and swirl in small bits of butter until smooth-add the next piece of butter only after the last has been incorporated. Add dill, check seasoning, and add salt and pepper if needed.
Serve with Salmon en Croute as described above.

Recipe courtesy of Truro Vineyards

Ingredients

  • 1 lb. skinless salmon filet
  • 1 bunch arugula, washed, dried, and chopped
  • 2 Tbsp unsalted butter
  • 1/2 cup sour cream
  • 4 Tbsp fresh dill, chopped fine
  • 6 sheets phyllo dough
  • 1/4 lb. (1 stick) unsalted butter, melted
  • 1/2 cup citrus dill beurre blanc (recipe follows)
Citrus Dill Beurre Blanc
  • 2 cups heavy cream
  • 1/2 cup Sauvignon Blanc (Truro Vineyard’s Sauvignon Blanc is excellent in this)
  • 1/4 cup lemon juice (1-2 lemons)
  • 2 Tbsp unsalted butter, chilled
  • 1 Tbsp fresh dill, chopped fine
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