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I have made so many pies during this NaNoPieMo challenge that I don't even remember what day it was that I made the Salmon & Portobello pie. But I do remember the first time I ever made it. Place the salmon on the grill, skin side down, after you've turned the mushrooms over.
Alright, don’t linger, let’s task this salmon fillet and portobello pie menu with 9 components which are undoubtedly easy to find, and we have to process them at the very least through 4 actions. You should expend a while on this, so the resulting food could be perfect.
Ingredients - Salmon fillet and portobello pie:
- Require for Roll of Puff pastry
- Take 4 salmon fillets
- You need for Portobello mushrooms (1 enough probably!)
- Require - Onion
- Make ready Spoonful cream
- Provide of Egg to glaze
- Prepare of Olive oil
- Need Knob of butter
- Give for Veg, I used asparagus :)
Remove the skin from the salmon and break the fillet into pieces. Add the salmon, onions, and poaching liquid to the mashed potatoes and mix to combine. Taste and adjust salt and pepper if needed. Roll out and place the bottom pastry into the pie plate.
Salmon fillet and portobello pie step by step:
- Get your mushroom and onion. Chop, fry onion in oil and butter, after a few minutes add mushrooms. Stir and cook for about 6-7 mins
- Add a touch of cream. Stir and cook for another few minutes. Using a blender, whizz up your mushrooms so you get a lovely thick sauce
- Roll out your pastry, divide in 4. Spread a little mushrooms on each piece. Add cleaned fillet on top. Cover with rest of the mushrooms. Close up and seal each one. Turn them over. Score with a knife, glaze with egg, bake at 200 for about 25 mins
- Enjoy :)
Add the salmon filling, and brush the outer edge. Season the salmon with salt and white pepper. In a saute pan, add the court bouillon and bring to a simmer. Allow the salmon to cool in the water until. Place the salmon fillets, evenly spaced, on the center of the pan.
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