Deconstructed puff pastries with salmon and scallops
These deconstructed puff pastries with salmon and scallops offer a modern twist on a classic dish. Cubes of salmon and scallops are gently cooked in a fragrant, creamy white wine sauce, then layered on golden, crispy pieces of puff pastry.
Ingredients
- 1 sheet of frozen square puff pastry (1/2 pack of 400g), thawed
- 450 g (1 lb) of salmon fillet cut into cubes
- 400 g (approximately 1 lb) of medium scallops (size 20/40)
- 80 ml (1/3 cup) of white wine
- 1 sachet of Béarnaise sauce mix (30g)
Also plan for:
- 30 ml (2 tbsp) of butter
- 250 ml (1 cup) of milk
Steps
- Preheat the oven to 205 °C (400 °F).
- Place the sheet of puff pastry on a baking sheet lined with parchment paper. Using a knife, cut the sheet into four squares.
- Bake for 14 to 16 minutes, until the pastry is golden brown and puffed up.
- Meanwhile, in a large skillet, melt the butter over medium heat. Cook the salmon cubes and scallops for 1 to 2 minutes per side. Season with salt and pepper. Transfer to a plate.
- In the same pan, pour in the white wine. Bring to a boil and heat until it has reduced by half.
- Add the milk and the Béarnaise sauce mix. Bring to a boil while whisking, then simmer for 2 to 3 minutes over low heat.
- Return the salmon and scallops to the pan, then stir to coat them well with the sauce.
- Divide the mixture into four plates. Cover each portion with a square of puff pastry.
