Cooking with Josh: Salmon Pochettes

Salmon Pochettes
Chef Josh Aaron
The Island Bar and Grill at Highport Marina

1 Sheet puff pastry cut in to 4
2 4 to 6 oz Salmon filet
2 cups fresh spinach
3/4 cup heavy cream
1 tbsp olive oil
1 tbsp chopped garlic
salt and pepper to taste
1 egg beaten with 3 tbsp water

Season salmon with salt and pepper and sear for 1 min on each side to
brown a little, remove from pan and set aside, in same pan coat pan with
olive oil add the garlic, spinach, and salt and pepper and saute until
completely wilted. Add the heavy cream and bring to a boil, reduce heat
and let simmer until cream thickens to a thick sauce. Remove from heat and
let cool,, lay out 2 pieces of puff pastry and place a tablespoon of
spinach mixture in the middle of each pastry, place the salmon on top then
place the other pieces on top of the salmon. Press the top edges down then
roll the bottom edge over the top to create a sealed pocket. Brush with
egg water mixture and bake in preheated oven at 375 for 8 to 10 min or
until golden brown. To reheat cook at same temperature for another 8 to 10
min. Serve with choice of vegetable and starch such as rice or polenta.

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