Leeky Salmon with Puff Pastry Toppers
Ingredients
- Flour, for dusting
- 1 sheet puff pastry
- 1 egg, beaten with a splash of water
- 3 tablespoons extra-virgin olive oil (EVOO)
- 1/2 pound white mushrooms, thinly sliced
- 2 leeks, halved lengthwise and sliced crosswise 1/2 inch thick
- Salt and pepper
- 1/2 cup dry white wine
- 1 cup heavy cream
- 1/4 cup chopped fresh dill
- 4 large salmon fillets (8 ounces each), skinned
- 2 teaspoons Old Bay Seasoning
- 4 cups watercress
- Juice of 1 lemon
Description
Rachael Ray Magazine
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