So last night was my first experience with the girls from the Chai center in Montreal and I loved it. They are funny, warm and willing to try anything you put before them with an open mind and welcoming stomach! We had put together a Rosh Hashana menu that featured both Ashkenazi & Sephardi recipes, but when we got to the fish, we decided to try a recipe that was neither nor, but that had the holiday theme. The basket is made from puff dough and it's filled with Salmon, mushroom and onions and covered with a bechamel sauce. You could easily swap the puff dough with Filo dough and mock shrimp or kosher "crab" instead of the Salmon. This recipe serves 12 if served as an appetizer. Here's what you'll need:
1 pound skinned salmon fillets
1 package puff dough
1 pint mushrooms sliced or quartered
1 large diced onion
3 tbsp margarine
3 tbsp flour
1 cup liquid (white wine or soy-almond milk)
4 tsps olive oil
1 tbsp honey
sprinkle of nutmeg
salt and pepper
1 muffin tray
Start by preheating the oven to 350F then roll out the dough and cut into 12 squares, dock each square of dough all over (prick the whole square with a fork so that the dough doesn't puff too much) and place one square into each muffin hole then bake for about 25 to 30 minutes till golden brown. Then in another oven dish, place the salmon which you've oiled with the 2 tsps of olive oil, then spoon the honey over the fish and sprinkle with salt and pepper. Bake it in the oven at 350 for 15 minutes then finish off at 350 on roast for another 10 minutes or so till it becomes glossy and browns on the edges, remove it from the oven and it them rest.
In a large skillet heat up the remaining olive oil, then saute the onions till they start to brown lightly then add the mushrooms, saute them till their water comes out and they start to brown, season with the nutmeg, salt and pepper. Finally, in a small sauce pan, melt the margarine then add the flour and whisk till you have a smooth paste, then when it starts to brown a little, add the liquid a little at a time and whisk till it forms a sauce, make sure not to have any lumps, season with salt and pepper.
Now all the components are ready, all you need to do is assemble them; start by flaking the salmon in to bite size chunks and add in the mushrooms and onions, then spoon the mix in equal portions into the shells and drizzle over the sauce before serving. You can fill the shells with the fish in advance then pop them into the warm oven 10 minutes before serving then drizzle the hot bechamel over it and enjoy!
1 pound skinned salmon fillets
1 package puff dough
1 pint mushrooms sliced or quartered
1 large diced onion
3 tbsp margarine
3 tbsp flour
1 cup liquid (white wine or soy-almond milk)
4 tsps olive oil
1 tbsp honey
sprinkle of nutmeg
salt and pepper
1 muffin tray
Start by preheating the oven to 350F then roll out the dough and cut into 12 squares, dock each square of dough all over (prick the whole square with a fork so that the dough doesn't puff too much) and place one square into each muffin hole then bake for about 25 to 30 minutes till golden brown. Then in another oven dish, place the salmon which you've oiled with the 2 tsps of olive oil, then spoon the honey over the fish and sprinkle with salt and pepper. Bake it in the oven at 350 for 15 minutes then finish off at 350 on roast for another 10 minutes or so till it becomes glossy and browns on the edges, remove it from the oven and it them rest.
In a large skillet heat up the remaining olive oil, then saute the onions till they start to brown lightly then add the mushrooms, saute them till their water comes out and they start to brown, season with the nutmeg, salt and pepper. Finally, in a small sauce pan, melt the margarine then add the flour and whisk till you have a smooth paste, then when it starts to brown a little, add the liquid a little at a time and whisk till it forms a sauce, make sure not to have any lumps, season with salt and pepper.
Now all the components are ready, all you need to do is assemble them; start by flaking the salmon in to bite size chunks and add in the mushrooms and onions, then spoon the mix in equal portions into the shells and drizzle over the sauce before serving. You can fill the shells with the fish in advance then pop them into the warm oven 10 minutes before serving then drizzle the hot bechamel over it and enjoy!
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