Seared Salmon Millefeuille with Bacon Mushroom Filling and Fresh Herbed Butter Sauce
- Ingredients:20
- Servings:12
- Calories per serving:1020
Seared Salmon Millefeuille with Bacon Mushroom Filling and Fresh Herbed Butter Sauce
- Ingredients:20
- Servings:12
- Calories per serving:1020
Pillsbury’s Best™ Puff Pastry Dough provides the canvas. Simply layer it with fresh salmon, a flavor-packed filling and a to-die-for butter sauce for a dinner entrée masterpiece in this Neighborhood to Nation contest recipe.
Ingredient
Bacon Mushroom Filling
| Ingredient | Weight | Measure |
|---|---|---|
| Bacon slices, raw | 12 oz | 12 each |
| Shallots, sliced | 12 oz | 3 cups |
| Oyster mushrooms, fresh, chopped | 6 oz | 2 cups |
| Black olives, chopped | 3 oz | 1/2 cup |
| Heavy cream | 6 oz | 2/3 cup |
Puff Pastry
| Ingredient | Weight | Measure |
|---|---|---|
| Pillsbury’s Best™ Puff Pastry Dough Sheet (05123) | 2 lb 4.00 oz | 3 each |
Herbed Butter Sauce
| Ingredient | Weight | Measure |
|---|---|---|
| Shallots, minced | 6 oz | 1 1/4 cups |
| White wine | 1 lb 8.00 oz | 3 cups |
| Champagne vinegar | 3 oz | 1/3 cup |
| Heavy cream | 2 oz | 3 Tbsp |
| Butter, unsalted | 1 lb | 2 cups |
| Cherry tomatoes, fresh, diced | 6 oz | 1 cup |
| Parsley, fresh, chopped | 1 oz | 3/4 cup |
| Dill, fresh, chopped | 1 oz | 1/2 cup |
Salmon
| Ingredient | Weight | Measure |
|---|---|---|
| Salmon fillets, raw, skinless | 3 lb | 12 each |
| Kosher salt | ---Value Not Available | 1 tsp |
| White pepper | ---Value Not Available | 1/2 tsp |
| Olive oil | ---Value Not Available | 2 Tbsp |
Garnish
| Ingredient | Weight | Measure |
|---|---|---|
| Peas, blanched | 4 oz | 3/4 cup |
| Mixed microgreens, fresh | 1 oz | 3/4 cup |
Instructions
- Step 1
Place bacon slices on parchment-lined half sheet pan; bake as directed below until crispy and cooked through.
Reserve 2 Tbsp bacon drippings.
| Bake | Temp | Time |
|---|---|---|
Convection Oven* |
350°F |
10-15 minutes |
Standard Oven |
400°F |
10-15 minutes |
*Rotate pans baked in convection oven one-half turn (180°) after 5 minutes of baking.
- Filling
Cool bacon completely and finely chop.
Place 2 Tbsp bacon drippings, chopped bacon, sliced shallots, mushrooms and olives in medium saucepan.
Cook over medium heat until shallots are translucent; add cream and simmer until mixture becomes thick, about 1-2 minutes.
Keep warm until ready to assemble or cover and refrigerate.
- Puff Pastry
Thaw puff pastry at room temperature approx. 5-10 minutes; dough should be cold and firm.
Cut each sheet into 8 rectangular pieces (approx. 4x5-inches); place on parchment-lined full sheet pans.
Cover with parchment paper and place another full sheet pan on top to weigh down pastry.
Bake as directed below; set aside until ready to assemble dish.
| Bake | Temp | Time |
|---|---|---|
Convection Oven* |
350°F |
15-20 minutes |
Standard Oven |
400°F |
24-28 minutes |
*Rotate pans baked in convection oven one-half turn (180°) after 7 minutes of baking.
- Herbed Butter Sauce
Place minced shallots, wine and vinegar in another medium saucepan; boil over high heat until almost no liquid remains in pan, about 25 minutes.
Remove from heat; add approx. 2 oz cream and cook on low heat to warm.
Add butter, a little at a time, whisking until dissolved.
Stir in tomato, parsley and dill; keep warm until ready to assemble dish.
- Salmon
Season salmon with salt and pepper.
Add oil to large sauté pan and warm over medium high heat.
Add salmon fillets to pan, 3-4 at a time; sear both sides.
- Assembly
Place 12 puff pastry rectangles on parchment-lined full sheet pan.
Spread each with approx. 1/3 cup of warm bacon mushroom filling.
Top each with a seared salmon fillet and add pastry rectangles to top.
Bake as directed or until internal temperature of salmon reaches 165°F.
| Bake | Temp | Time |
|---|---|---|
Convection Oven* |
350°F |
5-7 minutes |
Standard Oven |
400°F |
7-9 minutes |
*Rotate pans baked in convection oven one-half turn (180°) after 3 minutes of baking.
- Serve
Place 1 salmon pastry on serving plates; pour 1/3 cup warm herbed butter sauce around each.
Garnish sauce with approx. 1 Tbsp peas and top each pastry with 1 Tbsp microgreens.
Nutrition Facts
- Calories1020
- Total Fat81g
- Protein35g
- Total Carbohydrate36g
- Sugars5g
Servings: 12
Serving Size: 1 salmon pastry with ⅓ cup sauce
Amount Per Serving Calories : 1020
| Food Component / Nutrient | Amount | % , Daily Value* |
|---|---|---|
| Total Fat | 81g | 125% |
| Saturated Fat | 42g | 208% |
| Trans Fat | 1&½g | % Value Not Available |
| Monounsaturated Fat | 17g | % Value Not Available |
| Polyunsaturated Fat | 4&½g | % Value Not Available |
| Omega-3 | 2g | % Value Not Available |
| Cholesterol | 180mg | 60% |
| Sodium | 690mg | 29% |
| Total Carbohydrate | 36g | 12% |
| Dietary Fiber | 3g | 12% |
| Soluble Fiber | 0g | % Value Not Available |
| Insoluble Fiber | 1g | % Value Not Available |
| Sugars | 5g | % Value Not Available |
| Protein | 35g | % Value Not Available |
| Vitamin D | Value Not Available | 170% |
| Calcium | Value Not Available | 10% |
| Iron | Value Not Available | 20% |
| Potassium | 810mg | 23% |
| Vitamin A | Value Not Available | 40% |
| Vitamin C | Value Not Available | 10% |
| Vitamin E | Value Not Available | 15% |
| Thiamin | Value Not Available | 30% |
| Riboflavin | Value Not Available | 25% |
| Niacin | Value Not Available | 60% |
| Vitamin B6 | Value Not Available | 40% |
| Folic Acid | Value Not Available | 10% |
| Vitamin B12 | Value Not Available | 60% |
| Pantothenic Acid | Value Not Available | 20% |
| Phosphorus | Value Not Available | 45% |
| Magnesium | Value Not Available | 15% |
| Zinc | Value Not Available | 8% |
| Manganese | Value Not Available | 10% |
| Selenium | Value Not Available | 30% |
| Copper | Value Not Available | 10% |
| Beta-Carotene | Value Not Available | % Value Not Available |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
Exchanges
- Starch 1&½,
- Fruit 0,
- Other Carbohydrate ½,
- Skim Milk 0,
- Low-Fat Milk 0,
- Milk 0,
- Vegetable 1,
- Very Lean Meat 0,
- Lean Meat 0,
- Medium-Fat Meat 4,
- High-Fat Meat 0,
- Fat 12,
- Fruits 0c,
- Vegetables ¾c,
- Grains 0oz-eq,
- Meat & Beans 4oz-eq,
- Dairy 0c,
- Fats & Oils 8tsp
Carbohydrate Choice
- Carbohydrate Choice2&½
