Ingredients
10 oz salmon filet (Approx.one & 1/2 inches thick).
2 sheets puff pastry
1 packed cup fresh baby spinach (barely wilted)
1/4 cup Roasted red pepper (sold in jar)
1 tsp. pine nuts
1/4 tsp. dried basil
1/4 tsp. dried thyme
salt & pepper to taste
1 tsp melted butter
Preparation
Cut both sheets of puff pastry into an 10x5 inch fish shape (complete w/ head and tail) Take a small piece of leftover pastry and roll into a little ball for the eye. Place 1 puff pastry sheet in shallow backing pan brushed with butter. Place salmon in wide part of fish-shaped pastry. Add spinach leaves to both ends of salmon. Top spinach with Roasted peppers & sprinkle with pine nuts. Sprinkle basil, thyme, salt and pepper over fish and veggies. Place other piece of pastry on top and seal edges well with fork. Place eye. Make rounded dents for scales. Brush with butter and bake at 350 till pastry has a rich golden color. Drizzle oval shaped plate with Bernaisse sauce and place fish on top. Drizzle bernaisse sauce across middle of fish. Garnish with fresh basil leaves & 5/6 roasted asparagus.
