Both of these babies were made last week and both were delicious. I apologize for the lack of stewed pear photo evidence but to be honest, they looked like pears you heated with sugar in a pot. I ate them as part of my breakfast for a few days atop greek yogurt sweetened slightly with maple syrup. So that was number 8.
Now number 9 in the quest, I managed to get photos of. When flipping through Jamie’s Food Revolution, some of the recipes strike me as more involved or more expensive to make than others. The Salmon en croute was one of these recipes. But seeing as I get paid on Wednesdays, I thought I would splurge on the ingredients needed to make the recipe.
Another thing that attracted me to the recipe for salmon en croute is that it included olives (in tapenade form) and cooked tomatoes. Now, if you know me well, you will be aware that I have an aversion to both of these foods. I have been looking for different dishes to introduce them into with the hopes of eliminating said aversion and saw the potential for a taste reconciliation in this dish. While the presence of the two tastes was by no means invisible, by pairing them with the salmon and the puff pastry, their flavours were tamed a little.
RECIPE FOR SALMON EN CROUTE
serves 4-6 (depending on size of salmon fillet)
all-purposed flour for dusting
2 sheets of puff pastry
1 salmon fillet (bones removed, skin on) (Jamie called for 1 3/4 lb fillet which the store didn’t have so I got a smaller one and adjusted the cheese and tomato put on it accordingly)
sea salt and freshly ground black pepper
1/4 cup of black olive tapenade paste
a small bunch of basil
2 ripe tomatoes
1/4 lb ball of fresh mozzarella cheese
1 large egg
To prepare your salmon en croute
Preheat the oven to 400 degrees F. Get a large, flat sheet pan and dust with flour. Dust a clean work surface and a rolling-pin with flour. Lay the puff pastry sheets one on top of the other. Roll out your puff pastry, dusting as you go, until it’s the same size as the sheet pan. Place the pastry on your floured pan. Drizzle the salmon fillet with olive oil and season with salt and black pepper. Transfer to the pastry, skin side down, then spoon the black olive paste over the top, spreading it out into a thin layer. Pick the basil leaves and place them over the fish. Slice the tomatoes and place them over the basil. Tear the mozzarella into pieces and scatter these on top. Sprinkle with salt and pepper and drizzle with olive oil. Gather up the sides of the pastry and pinch and push them together. Crack the egg into a cup and beat it with a fork, then use a pastry brush to paint this egg wash all around the pastry edges.
Place the sheet pan at the bottom of the preheated oven, with an empty sheet pan above to protect it from getting too much heat. Cook for 35 minutes, then remove from the oven and serve in the middle of the table so that everyone can cut themselves a slice. Serve with a big green salad.