Login to Save Like

Ingredients

• Brioche Dough: or use packaged puff pastry sheets if desired.
• 4 to 5 cups flour sifted, I used bread flour
• 1 pkg dry yeast dissolved in 1/2 cup warm water
• 1 Tbs sugar
• 4 eggs
• 1 tbs salt
• 3/4 cup butter, softened to same consisitency of the dough
• Fish:
• One whole poached or baked salmon, seasoned as you like ,about 12 inches long, head, tail removed, deboned and skinned when cold( it will be then about 8 inches of usable fish )
• or use about 6 to 8 salmon filets of even size and thickness
• Mushrooms:
• 1 box, 10 oz mushroooms
• 1 shallot
• butter or olive oil to saute
• salt and pepper and herbs as desired
• Spinach:
• 1 small bunch of fresh spinach: steam or saute with garlic
• salt and pepper
• 1 container of herbed boursin cheese
• 1 cup quinoa prepared and seasoned butter and salt, pepper, fresh grated ginger to taste
• champagne cream sauce: or any hollandaisse or cream sauce of choice
• 1 1/2 cup champagne
• juice of 3 lemons
• 2 tbsp. shallots
• 2 pints heavy cream
• salt, pepper, dash of sugar to taste if desired
• Melted egg wash or butter to brush the dough before baking
• coarse salt to sprinkle over dough ( optional )

Description

Origins Of A Russian Fish Pie, The French Created More Of An Elaborate Recipe. Some Times Known As Fish En Croute, Fish Wellington, It Is A Feast For The Eyes As Well As For The Taste Buds. Typical Recipes Use A Whole Poached Or Baked Salmon That Is

Group Recipes