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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.


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Ingredients:
1 side Salmon (skin removed and bones removed)
2 full sheets puff pastry
1 egg + 2 tbsp. water lightly whipped (for eggwash)

Shrimp Stuffing:
3 oz. butter
1 1/2 tbsp. garlic
1 lb. Chopped baby shrimp
1 tomato, chopped
1/2 red bell pepper, chopped
2 fresh basil leaves, chopped
1 1/2 tbsp. shrimp base
1/2 cup water or stock
1/2 tbsp. cayenne
1 cup bread crumbs
3 dashes Worcestershire

Lemon Champagne Cream:
1 1/2 cup champagne
Juice of 3 lemons
2 tbsp. shallots
2 pints heavy cream

Instructions:
In a large sauté pan over medium high heat, sauté the garlic, shrimp, tomato and pepper in 3 oz. clarified butter. Add stock, base, herbs, Worcestershire and let it come to a boil. Remove pan from heat and stir in bread crumbs. Let chill.

Lemon Champagne Cream:
In a heavy sauce pan over high heat, reduce the first 3 ingredients by half. Add cream and reduce until thick. Turn down sauce to low heat.

To Set the Salmon:

Place one sheet of puff pastry on the cutting board. Place salmon, nice side up, on the puff pastry. Put thick layer of shrimp stuffing over the salmon. Cover the stuffing with the second sheet of pastry. Mold the pastry to the shape of the fish and cut away and extra pastry from the sides. Pinch the 2 layers of pastry together with a fork. Lightly brush eggwash over the entire salmon. Keep whole or portion and place on a baking tray, middle or top rack of the oven preheated to 350 degrees. Bake for approx. 30-35 minutes until the pastry is golden brown. Pour warm sauce on plate and top with salmon.


 

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