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Master Biscuit Dough
Gravy and Biscuits East-West Style
Hot Mustard Glazed Salmon en Croute
Best
Strawberry-Lemongrass Shortcake
Ted Allen's Asian
Pear Upside-Down Biscuit
WINE NOTES
Passion fruit Mimosa: Pour puree
into Champagne flute and top with Veuve Clicquot Champagne
Qupe Chardonnay Bien
Nacido Reserve, Block 11: 100% chardonnay. Grapes are whole-cluster
pressed, chilled and settled overnight, then transferred to French
barrels for fermentation. Touches of Asian pear, mango and
pineapple, along with a nice, creamy oak with slightly softer
acidity.
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Hot Mustard Glazed Salmon en
Croute
Serves 4
- 1 1/2 pound piece center cut wild salmon,
skin off, pin bones removed, squared off
- 1 Master Biscuit dough sheet, (12x12
inches), roll out one plane only to create a 1/3- inch thick,
12x16 rectangular piece
- 2 tablespoons Chinese hot mustard
- 1 tablespoon Dijon mustard
- I large head frisee, cored, rinsed, spun
- 1/4 cup extra virgin olive oil
- 1 egg plus 2 tablespoons water for egg
wash
- 1 stick butter, optional
- Kosher salt and freshly ground black
pepper
- Canola oil for cooking
Preheat oven to 425 degrees. Season salmon on both sides. In a sauté
pan coated lightly with oil over medium-high heat, sear the salmon
on both sides, only 1-2 minutes a side to get color. Let salmon rest
on a paper towel-lined plate. Lay Master Biscuit Dough on a large
sheet of parchment paper overlapping a cookie sheet. In a small
bowl, combine Chinese mustard with enough water to make a paste. Add
Dijon mustard and stir to combine. Once salmon has cooled, place
salmon in the center of Master Biscuit Dough and brush eggwash along
the edges of the dough. To seal, bring the two long sides together,
crimping the top, and crimp each end, cutting any major overhang.
Trim parchment paper so it fits the cookie sheet and bake salmon
package until brown, about 10-15 minutes. If desired, rub a stick of
butter over the top of the hot biscuit to form a glistening crust.
Let stand 3 minutes before slicing. Meanwhile, in a large bowl,
combine frisee, lemon juice and a drizzle of extra virgin olive oil.
Season with salt and pepper. To serve, divide salad among 4 plates
and top with slice of salmon en croute. Or, for a more dramatic
presentation, arrange frisee salad on a long platter, cut one slice
from the salmon, and lay the whole salmon en croute and the slice on
top of the frisee salad.
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