Merrychef eikon e2 - Manual (Page 24)

24
SALMON EN CROUTE
ITEM: Salmon En Croute
SERVING SIZE: 5 oz filet of Salmon
OVEN TOOLS: Peel, Mat
STAGE MICROWAVE AIR RADIANT TIME
1 80% 10% 2:20
2
3
4
5
6
Recipe: This was cooked at 500º for 2:20. Starting temperature is 40º.
Special note: Internal temperature of Salmon should be 145º; external pastry
should be fully developed and golden brown.
INGREDIENTS MEASUREMENT PROCEEDURE
1.One Sheet Pepperidge
farms Puff Pastry dough
1 ea sheet of Puff
Pastry dough 1. On a cutting board dusted with flour, lay out your
sheet of Puff pastry, with a rolling pin roll out the
dough. Stretch the dough length so it is twice the
length of the salmon filet.
2. Cut dough in half, length wise.
3. Using one half of the dough place salmon in center of
the dough.
4. Make an incision in the salmon so you are cutting a
small pocket in the top length wise.
5. Place two pieces of pencil asparagus in the pocket
or incision.
6. Top the asparagus with 2 TBS of herbed cream
cheese.
7. Using a microplaner or grater, grate 1 TBS of lemon
zest on top of the salmon filet.
8. Season with 1 TEAS of each salt and pepper.
9. Fold other ½ of dough over the top and crimp the
edges of the dough with a fork to seal the dough.
Brush the En Croute with egg wash.
10. Place on mat, using a peel place in oven and push
the button labeled Salmon En Croute. Oven will flash
done cooking when finished.
2. One ea 5oz filet of
salmon skinned and pin
bones removed
1 5oz filet of Salmon
3. Cream cheese 2 Tbs
4. Two fresh pieces of
asparagus 2 each
5. One egg
6. One lemon
7. Salt & Pepper