As usual, I started the week with another great Jamie Oliver dish. I wanted something that I could take my time with, especially considering that I don't have much time at all during the week to spend in the kitchen. This dish was absolutely delicious. It was beautiful right out of the oven, and it took surprisingly less time to prepare that I had thought.
You need:
All-purpose flour for dusting
2 sheets puff pastry
1 1/2 # wild salmon fillet, skin removed (I asked the fishmonger at Wegmans to do this for me)
olive oil
salt and pepper
1/4 c. black olive tapenade paste
fresh basil
2 ripe tomatoes
1/4 # ball of fresh mozzarella
1 large egg
Preheat the oven to 400 degrees. Dust a large sheet pan with flour. Dust a clean work surface and rolling pin with flour. Lay the puff pastry sheets one on top of the other. Roll out the puff pastry, dusting as you go, until it's the same size as the sheet pan. Place the pastry on your floured pan. Drizzle the salmon fillet with olive oil and season with a pinch of salt and pepper. Transfer to the pastry, and then spoon the black olive paste over the top, spreading it out into a thin layer. Pick the basil leaves and place them on top. Slice the tomatoes and place them over the basil. Tear the mozzarella into pieces and scatter on top of the tomatoes. Sprinkle the salt and pepper and drizzle with olive oil. Gather up the sides of the pastry and pinch and push them together. Crack the egg into a cup and beat it with a form, then use a pastry brush to paint the egg wash all around the pastry edges.
Place the pan at the bottom shelf of the oven, and place another sheet pan on the top shelf of the oven to protect the pastry from getting too much direct heat. Cook for 35 minutes, then serve in slices!
Serves 4-6
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