Mini Salmon-Mushroom Potpies w/Roasted Green Beans
Category
Entrees - Maindishes
Sub
Category
None
Servings
4
Preptime
45 mins
Ingredients
1 frozen puff pastry sheet, thawed
3/4 cup heavy cream
3/4 lb green beans, trimmed
4 tbsp butter, cut into 4 pieces
Salt & pepper
1 leek, white and light green parts halved lengthwise, then thinly sliced crosswise and rinsed
One 10 oz container mushrooms, quartered
2 tbsp flour
2 tbsp chopped fresh tarragon
1 lb skinless, boneless salmon fillets, cut into 1 inch chunks
Instructions
Preheat the oven to 400 degrees. On a work surface, cut the puff pastry into rounds to fit four 1 1/2 cup ramekins or small bowls; transfer to a parchment-lined baking sheet. Prick with a fork, then brush with 1 1/2 tbsp cream and bake until golden, about 15 mins.
Meanwhile, arrange the green beans on a foil-lined baking sheet, dot with 1 tbsp butter and season with salt & pepper. Drizzle 2 tbsp water over the beans, then wrap into a flat package. Transfer to the oven and roast for 15 mins, then unwrap, stir and roast until crisp-tender, about 5 mins.
In a large nonstick skillet, melt 1 tbsp butter over medium heat. Add the leak, season with salt & pepper and cook until soft, 2-3 mins; transfer to a plate. Add 1 tbsp butter and the mushrooms to the pan, season with salt and pepper and cook until golden, about 5 mins. Add the remaining 1 tbsp butter and the flour and cook, stirring, for 1 min. Stir in the remaining cream, 1 1/4 cups water and the tarragon; bring to a boil and cook, stirring for 3 mins. Season the salmon with salt and pepper; stir into the pan along with the leek. Cook for 3-4 mins, then remove from the heat.
Divide the salmon mixture among the 4 ramekins and top each with a puff pastry round. Serve with the green beans.
Originally Submitted
9/15/2010
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