418 - On Hand
Sometimes the test of a truly accomplished host comes from his or her ability to react to unexpected guests often in a moment's notice. Having to make do with what's on hand can be a real challenge.
Sometimes when faced with a random mix of groceries, a dinner can come together that tastes mysteriously delicious. Here is my recipe for Salmon Puff Pastry, created by utilizing just what I had "on hand."
- 1 egg
- puff pastry
- juice from 1 lemon
- ½ cup dozen baby shrimp
- 1 salmon filet
- lemon zest
Sauté the shrimp in a saucepan, with basil leaves and pesto. Add a splash of white wine, a sprinkling of pepper, and a bit of lemon juice. (*If you want to give the sauce more texture, you can add a bit of yogurt or sour cream to it)
Roll the puff pastry out with a rolling pin.
Place one salmon filet in the centre of the pastry.
Blanch the asparagus, then lay a few sprigs of it on top of the salmon.
Place some baby shrimp on top of the asparagus. Add a basil leaf to the top and grate some lemon zest onto that.
Fold the puff pastry over the salmon to seal it up.
Do an egg wash on top, and place on a baking sheet.
Bake at 400º for about 45 minutes until the pastry becomes golden brown.
Remove from oven. Transfer to a plate.
Pour shrimp with pesto sauce on top.
Serve and enjoy!