Equipment needed: Food processor, Rolling pin, Baking sheet, Pastry brush ( for the egg wash), Rubber spatula, Non stick baking sheet, Mesh strainer, Piping bag
What you will need: 1 sheet 12x 12 puff pastry (you can purchase puff pastry in the freezer aisle in most supermarkets, 1 piece verlasso salmon (skin and pin bones removed) approximately 8 inches long and edges slightly cut to resemble a rectangle, As needed egg wash, As needed salt and pepper, As needed benching flour
For the mousse: 1.25 lbs scallops side muscle detached( fresh if available if they are individually quick frozen make sure that you Pat them dry after thawing in a paper towel), 1 egg white, 1 cup of heavy cream, To taste Salt ( preferably kosher or sea salt)
Chef notes: make sure the puff pastry is chilled as it will be more difficult working with it either in a frozen state or warm
For the mousse: please make sure that the food processor bowl along with all of the ingredients for the mousse is very cold. It will break if it heats up. Your goal is to emulsify the cream with the protein. If the processor runs for too long it will heat the scallops and the mousse will break.
For the mousse: 1. place the scallops in the food processor bowl and add the salt 2. Pulse the scallops in the food processor until broken down. Not more then a minute. 3. Add the white while and pulse for another 15 seconds or until combined 4.While the processor is on slowly add the heavy cream until the cream emulsify with the scallop and stop the processor immediately .5.Pass the mousse with a spatula through a mesh strainer and immediately place the mousse in the cooler. For final assembly, You will be assembling the salmon en croute upside down.
Lightly dust your work surface with the benching flour and place the puff pastry on the work surface and place benching flour on top. 2.You will need to roll the puff pastry to where you can wrap the entire fish Lightly brush the egg wash over the puff pastry 3. Pipe the mousse the exact size as the salmon on the sheet of puff pastry 4. Season the salmon with salt and pepper and directly place it belly side on top of the mousse and gently press down (just apply a small amount of pressure). 5.Fold the edges over the salmon and crimp where The puff pastry meets 6. Lightly Oil a non stick baking sheet and flip the salmon en croute over and place on a non stick bakingsheet 7.Brush egg wash on top of the puff pastry and place in the cooler for 1 hour
For the cooking 1. in a 375 degree preheated oven place the salmon in the oven and bake until an internal temperature reaches 135 degrees .Every oven is different. If you do not sufficient browning on the puff pastry increase heat to 390 and place it on the top rack for a few minutes until well browned For a more refined presentation you can use a lattice cutter and cut an additional sheet of puff pastry and place it on top of the salmon en croute and add egg wash and follow the cooking process