2 servings
- 2 8-ounce salmon fillets boneless/skinless
- Salt as needed
- Ground black pepper as needed
- 1 teaspoon garlic puree
- 1 1/2 cups shiitake mushrooms – remove stems
- 1 ounce olive oil
- 3 cups fresh spinach
- 1 tablespoon minced yellow onion
- 2 10-by-10-inch sheets puff pastry
- 6 ounces heavy cream
- 1 ounce cream sherry
Saute shiitake mushrooms, onions, and half the garlic in olive oil until mushrooms are cooked. Set aside to cool. Lay out puff pastry dough, place mushroom mixture in center and gently spread. Place salmon fillet in center, sprinkle with salt and black pepper. Fold up edges over salmon, brush with egg to seal. Flip over completed Coulibiac and brush top with egg wash. Bake in 350 degree oven for 15-20 minutes until golden brown and internal temperature is 165 degrees. In separate sauce pan, combine remaining garlic with scant olive oil to sauté. Deglaze with cream sherry, add heavy cream and reduce. Serve golden brown Coulibiac on pool of garlic sherry cream sauce.
