Preparation:
1. Bring medium saucepan of salted water to boil. Add rice; boil uncovered until just tender, about 18 minutes. Drain.
2. Melt butter in heavy medium skillet over medium low heat. Add leek; saute until beginning to soften, about 4 minutes. Add mushrooms, cover skillet; cook until mushrooms release their juices, stirrin occasionally about 5 minutes.
3. Uncover skillet, increase heat to medium high; saute until liquid evaporates, about 3 minutes. Transer to bowl. Add rice, season with salt and pepper; cool.
4. Butter large baking sheet, roll out 1 pastry sheet on floured surface to 12 inch square. Cut into 4 equal squares.
5. Divide rice mixture mixture among centers of squares, mounding in oval shape with ends toward 2 corners of pastry. Set salmon atop rice, sprinkle with salt and pepper. Bring pastry corners up around salmon (pastry will not completely enclose salmon fillet). Lay 1 square atop each fillet, tucking corners under bottom pastry to enclose salmon completely. Pinch edges together to seal, brushing with egg mixture if necessary to adhere.
6. Arrange salmon packages seam side down on prepared baking sheets. cover and chill 30 minutes or up to 8 hours.
7. Preheat oven to 400f, brish top of pastry with egg mixture. Bake until golden and fish registers 145F internal temperature, about 30 minutes.
8. Transfer salmon packages to plate and spoon with Dill Sauce around and serve.
For the Dill Sauce: Combine clam juice and wine in heave small nonaluminum saucepan. Boil until reduce to 1/3 cup, about 9 minutes. Reduce heat to medium, whisk in creme fraiche, boil until reduced to 1 cup about 5 minutes. Remove from heat, stir in dill, season with salt and pepper.
Prep Notes: For leeks use only white and tender pale green parts.
Notes: This salmon dish is a simplified, but still impressive version of the Russian Fish pie known as Kulebiaka. Champagne is an excellent accompaniement to the main course.
See Russian Menu for 4 index |
