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Salmon En Croute With Tarragon Cream Sauce

 
One serving costs about $10.35 One serving costs about $10.35 One serving costs about $10.35

$10.35 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

2 pescetarian,pescatarian lunch,main course,main dish,dinner
spoonacular Score:16%

Spoonacular Score: 16%

 

Need a pescatarian main course? Salmon En Croute With Tarragon Cream Sauce could be a great recipe to try. For $10.35 per serving, this recipe covers 42% of your daily requirements of vitamins and minerals. This recipe makes 2 servings with 1385 calories, 51g of protein, and 88g of fat each. A mixture of butter, chicken stock, grain mustard, and a handful of other ingredients are all it takes to make this recipe so tasty. 1 person has tried and liked this recipe. It is brought to you by Foodista. From preparation to the plate, this recipe takes about 45 minutes. Overall, this recipe earns a solid spoonacular score of 75%. Similar recipes include Salmon with Tarragon Dill Cream Sauce, Salmon with Tarragon Dill Cream Sauce, and Salmon with Tarragon Dill Cream Sauce.

Pinot Noir, Pinot Grigio, and Gruener Veltliner are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Vinum Cellars Pinot Noir. It has 4.8 out of 5 stars and a bottle costs about 18 dollars.

Vinum Cellars Pinot Noir

The color on this generous Pinot Noir is a vibrant deep ruby color. The aromas have amazing perfumed notes typical of fine Pinot Noir and this one expresses ripe cherry and wild raspberry notes with truffle, clove and star anise spices. The palate has ample acidity and brilliant balance due to grapes picked at ripeness; not over-ripe. These notes are expressed as ripe cherry and cherry vanilla, a sappy core of French oak, vanilla and mocha which appear very silky on the palate and finish.

» Get this wine on Wine.com

Ingredients

Servings:
1 Tbsp
1 Tbsp butter
butter
1 cup
1 cup chicken stock
chicken stock
1 Tbsp
1 Tbsp cornstarch
cornstarch
1.5 tsps
1.5 tsps dried tarragon
dried tarragon
2 tsps
2 tsps fresh dill weed
fresh dill weed
2 tsps
2 tsps fresh dill weed
fresh dill weed
1 cup
1 cup sour greek yogurt
sour greek yogurt
8.7 oz
8.7 oz puff pastry
puff pastry
12.5 oz
12.5 oz salmon
salmon
1
1  shallot
shallot
2 Tbs
2 Tbs water
water
1 cup
1 cup white wine
white wine
4 tsps
4 tsps whole grain mustard
whole grain mustard
1 Tbsp butter
1 Tbsp
butter
1 cup chicken stock
1 cup
chicken stock
1 Tbsp cornstarch
1 Tbsp
cornstarch
1.5 tsps dried tarragon
1.5 tsps
dried tarragon
2 tsps fresh dill weed
2 tsps
fresh dill weed
2 tsps fresh dill weed
2 tsps
fresh dill weed
1 cup sour greek yogurt
1 cup
sour greek yogurt
8.7 oz puff pastry
8.7 oz
puff pastry
12.5 oz salmon
12.5 oz
salmon
1  shallot
1
shallot
2 Tbs water
2 Tbs
water
1 cup white wine
1 cup
white wine
4 tsps whole grain mustard
4 tsps
whole grain mustard

Equipment

oven
oven
sauce pan
sauce pan
oven
oven
sauce pan
sauce pan


Instructions

  1. Lightly roll puff pastry dough if needed. It needs to be just large enough to cover the salmon with an overlap of 1/2 - 1 inch (1.25 - 2.5cm).
  2. Lightly cover an area roughly the size of the salmon with dill. Skin salmon if needed, and cut/trim. Place salmon on top of dill. Spread 2 tsp mustard on the salmon.
  3. Depending on the shape of your fish you can bring opposite corners together (if it's square-ish) or fold over (if it's long-ish). Press the meeting edges of the puff pastry together to seal. It's okay if there are gaps in the 'package' as long as the pastry is sealed together enough to hold it's shape as it bakes.
  4. Repeat with the other piece of salmon.
  5. Bake at 400F (200C) for 15 - 25 minutes, until the pastry is golden brown.
  6. In small saucepan over medium heat saut shallots in butter until tender.
  7. Add tarragon, wine and stock and bring to a boil. Simmer 5 minutes.
  8. Mix cornstarch in 2 tbs water and stir into simmering stock. Cook until thickened - should be quite thick. Remove from heat and stir in yogurt. Cover and keep warm until serving.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $10.35
Ingredient
1 tablespoon butter
1 cup chicken stock
1 tablespoon cornstarch
1.5 teaspoons dried tarragon
1 cup sour greek yogurt
8.699999809265137 ounces puff pastry
12.5 ounces salmon
1 shallot
1 cup white wine
4 teaspoons whole grain mustard
Price
$0.12
$0.77
$0.03
$1.59
$4.11
$2.47
$7.87
$0.14
$3.25
$0.35
$20.70

Nutritional Information

Quickview
1385 Calories
51g Protein
88g Total Fat
75g Carbs
35% Health Score
Limit These
Calories
1385k
69%

Fat
88g
136%

  Saturated Fat
29g
183%

Carbohydrates
75g
25%

  Sugar
9g
10%

Cholesterol
183mg
61%

Sodium
756mg
33%

Alcohol
12g
69%

Get Enough Of These
Protein
51g
102%

Selenium
105µg
150%

Vitamin B3
21mg
107%

Vitamin B12
5µg
98%

Vitamin B6
1mg
87%

Vitamin B2
1mg
80%

Vitamin B1
0.99mg
66%

Phosphorus
595mg
60%

Manganese
0.99mg
49%

Folate
164µg
41%

Potassium
1403mg
40%

Copper
0.71mg
35%

Vitamin B5
3mg
35%

Iron
6mg
34%

Magnesium
112mg
28%

Vitamin K
23µg
22%

Vitamin A
1053IU
21%

Calcium
194mg
19%

Zinc
2mg
18%

Fiber
2g
11%

Vitamin E
1mg
9%

Vitamin C
3mg
4%

covered percent of daily need

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