Crusted salmon (3)

A salmon is not simply a salmon.

Five species are native to the North Pacific, in the area corresponding to the Canadian status of British Columbia, and biologists have recently reclassified steelhead salmon into a new species.

Each species has a different life cycle ranging from two to six to seven years, but all are born in freshwater, migrate downstream towards the open ocean cold waters, often traveling thousands of kilometers, before returning miraculously to their native River.

In the kitchen the King of fish "choose" only special fillings to renew his prestige.

The recipe of the month proposes a refined version and important that will pleasantly surprise your guests.

Reduce cream in a blender with the egg white spinach, previously boiled, drained and tossed in a little oil with a clove of garlic and then eliminate.

Add the 300 g of smoked salmon and then the two decilitres of cream, salt and pepper.

Finally mix with four tablespoons of whipped cream.

If the filling is not too runny, properly rassodatela with breadcrumbs (rusks, breadsticks and passed to the mill with the disc and then through a sieve).

Cook the salmon steak in a "court-bouillon" scented with the usual aromas and, having skinned, slice it thinly.

For the amount of "court-bouillon" remember that, generally, the liquid should be about triple the weight of the fish, then, in this case, more or less two litres.

Before you set in the fish the "court-bouillon" must be boiled for half an hour and will be then made cool.

During the firing, which lasted no more than 10-12 minutes and must be calculated from when the boil resumes, the liquid should just tingle.

After having thoroughly cleansed with a Pocket knife and with kitchen paper, without absolutely soak them, cut the mushrooms sliced not too thin and soffriggeteli in two tablespoons of olive oil, a clove of garlic peeled and crushed and then eliminate it with a teaspoon of parsley.

Add salt and pepper to taste.

Let Cook gently for about 15 minutes or until all the water mushroom vegetation has been reduced.

Tinged with white wine.

Remove the mushrooms and keep them aside.

Prepare the rice "pilaf" and insaporitelo in mushroom sauce.

When it cooled down season with three tablespoons of cream and a teaspoon of lemon juice.

Boil the eggs for no longer than ten minutes, after being placed in boiling water: sguscerete better if you have the foresight to pass them immediately under cold water.

Then chop finely.

The "Assembly" of the Browse.

Roll out half the pastry: a large rectangle, 5 cm thick and spalmatene the surface with half of the Green filling prepared with spinach, leaving around an edge of at least an inch.

Arrange over, distributing them accurately, the mushrooms sautéed and, above them, chopped eggs and then the rice.

Cover everything with salmon fillets on which spalmerete the remaining stuffing.

Now all you have to do is overlay the other half of the pastry is not stuffed, stretched out also in the form of a rectangle, soldering the edges "tubular", wet them with the egg white.

With some cropping of dough that you have had the foresight to set aside, you will decorate the surface of puff-pastry: it will not be difficult to create small branches with leaves and some fruit, you will do well to join using a bit of clear.

Cover a baking sheet with parchment paper and sprinkle the dish with care.

You heat the oven to 200 degrees and cook for 45 minutes.

Just mentions a spennellatevi above the Brown egg yolk.

After removing from oven preparation, coat with melted butter.

The accompanying sauce.

Blend finely and then passed through a sieve, garlic mushrooms, chives and white wine.

Pour into a small Pan fish fumet, cream and mushrooms.

Cook at low heat, preferably in a water bath for ten minutes.

Aside from you did reduce by half the sparkling wine and the Dry Martini.

Remove the past from heat and finish with the reduction and with whipped cream.

Refined everything in the blender with chunks of cold butter, add some covers of the white truffle of Alba and keep warm in a double boiler.

Serve in gravy boat.