Sunday, December 13, 2009

SALMON EN CROUTE

Yes, it's Daring Cooks Challenge time. Decembers' host was Simone of Junglefrog Cooking
I have been planning on making this but never got the chance to do it. Thanks to Simone, the procrastination is over=;) We love love it!

I didn't have time to make the shortcrust pastry so i used the store bought puff pastry. I wanted some acidity on the filling, i decided to use piri-piri sauce in lieu of the orignal filling.

The only issue I wanted to address the next time i make this are the sides, they were half baked because they were thicker than the middle part. Maybe i should have baked it a bit longer?, but then i was worried that the salmon will be overcooked. I will definitely try Audax suggestion to cover the middle part with foil and bake the sides a bit longer.

I wanted to make the beef wellington before the reveal date but due to time constraint i just couldn't do it. I am planning on making them New Year.

Pls. check HERE for the entire recipes (Shortcrust Pastry, Salmon En Croute and Beef Wellington)

PIRI-PIRI SAUCE
Y: 1 ½ Cup
4 red bird’s eye chilies, take out seeds and ribs on two. (Original calls for 8 but I find it too much)
½ C fresh lemon juice
1 preserved Meyer lemon **
Cilantro (few bunches)
Parsley (few bunches)
3 garlic cloves
½ C olive oil (add more if needed)

Instructions:

Puree the ingredients until smooth. Add oil in a slow and steady stream until you get the right sauce consistency.
**I added 1 whole homemade preserved Meyer lemons.
**Store in an airtight container and refrigerate for up to 2 weeks.

PRESERVED MEYER LEMONS RECIPE HERE



Parsley, Cilantro, Sundried Tomatoes, Preserved Meyer Lemons








Pureed Piri-Piri Sauce

Check my other dish using the piri-piri sauce Shrimp Piri-Piri




Alaskan Sockeye Salmon



Spread the Piri-piri sauce with chopped sun dried tomatoes then top it w/ the other half of the salmon




Salmon En Croute ready for the oven



Fresh off the oven








Served this beautiful Salmon En Croute w/ Pan seared Asparagus with Sun Dried Tomatoes. Check HERE for the recipe


15 comments:

  1. Wow so beautiful! I always look forward to reading your take on the DC Challenges, you make the most interesting variations! Christmas is in full swing here :) Maligayang Pasko at Manigong Bagong Taon!

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  2. love the little twist on the challenge. amazing pictures and the result looks delicious.

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  3. wow that looks amazing! Thanks for the piri-piri sauce recipe, it sounds delicious. I love your take on this challenge, very creative!

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  4. Oh I love the sauce that you made to go with the salmon here - and the presentation is just lovely by using two fillets and sandwiching the sauce in between. Great job!

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  5. Great idea to add the piri piri sauce! love the addition and I am glad you liked the challenge! I still have to make the beef wellington myself too!

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  6. Piri Piri?!?! Yum! Love those spicy little peppers. I bet the sauce was fantastic with this!

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  7. Oh wow! It looks so gorgeous, and I love the idea of sun dried tomatoes - such a great combination!

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  8. Great job on this challenge. It's beautiful! Love the side dish idea!

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  9. You did such a beautiful job (as always!) My husband nearly lost it when he saw that you'd paired the salmon with piri-piri sauce. It just sound phenomenal!

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  10. Nice work with the challenge. Bet the piri piri sauce would have gone nicely with this dish. Certainly a change from the norm :)

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  11. Within one glance, your photos have said it all! All I need to do is to enjoy looking at your photos and visualize how good the whole thing has come together!

    Sawadee from Bangkok,
    Kris

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  12. i agree that some acidity is needed with the salmon. the piripri sauce sounds like the perfect addition!

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  13. Ooooh that piri piri sauce sounds awesome! I was thinking about adding oven roasted tomatoes to my salmon en croute and this confirms that I probably should have!

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  14. Wow, that looks absolutely wonderful! Great job on the challenge, just gorgeous!

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  15. Beautiful, beautiful job on the salmon en croute and your photos are stunningly beautiful..every detail just beckoning me to dive in - especially hat pir piri sauce! Amazing work all around!

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