Recipe(tried): Spicy Salmon en Croute with Lemon-Chive Sauce

Dear Gladys,

Your recipe for Salmon en Croute sounds delicious and I am going to try it.

I'm also posting my recipe, which is a little faster because it calls for spinach instead of fish mousse. So if you're in a hurry, this speeds things up. This recipe comes from Better Homes and Gardens "Hot & Spicy Cooking for Today."

Spicy Salmon en Croute with Lemon-Chive Sauce

1 10-ounce package frozen chopped spinach
2 shallots, chopped
4 serrano or jalapeno chili peppers, seeded and chopped (or less, to taste)
2 cloves garlic, minced
1 tablespoon butter
1/4 cup fne dry bread crumbs
1 beaten egg yolk
1/4 teaspoon dried dillweed
1/4 teaspoon ground black pepper
1/8 teaspoon salt
2 cups water
2 3/4 pounds skinless salmon fillets (3/4 to 1 inch thick)
1/2 of a 17 1/2 ounce package (1 sheet frozen puff pastry, thawed)
1 beaten egg
1 tablespoon water
Lemon-Chive Sauce (recipe follows)
Lemon wedges (optional)
Fresh dill (optional)

For filling:
Cook spinach according to package directions. Drain well, pressing out excess liquid; set aside. In a skillet cook the shallots, chili peppers (note: when I didn't have chili peppers on hand I substituted 1/2 to 1 teaspoon Chinese chili paste from a jar and got great results) and garlic in butter until tender. Stir in bread crumbs, egg yolk, dillweed, black pepper and salt. Stir in spinach.

In a large skillet bring water to boiling. Carefully add fish. Return to boiling, then reduce heat. Cover and simmer gently for 2 minutes (fish will not be done). Carefully, remove fish from water. Pat fish dry with paper towels. Lay fillets side by side. On a lightly floured surface roll pastry into a rectangle about 4 inches longer than the length of the fillets and twice the width plus 4 inches.

To assemble:
Transfer pastry to an ungreased 15x10x1 inch baking pan. On half of the rectangle, spread half of the filling to within 1 inch of edges. Top with fish, then remaining filling. In a mixing bowl combine egg and water; brush some onto pastry edges. Bring pastry over fish. Seal edges with the tines of a fork. Brush top with remaining egg mixture. Bake, uncovered, in a 400 degree F oven for 20 to 25 minutes or until golden brown. Serve warm with lemon-chive sauce. Garnish with lemon wedges and fresh dill, if desired.

Makes 6 servings.

Lemon-Chive Sauce
In a small saucepan melt 2 tablespoons butter. Stir in 2 tablespoons all-purpose flour. Add 1 cup milk all at once. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Remove from heat. Stir in 1 tablespoon finely snipped fresh chives and 1 teaspoon finely shredded lemon peel. Serve warm. Makes about 1 cup.

(Another note: I have also served this with a sour-cream dill sauce and a hollandaise sauce, both with excellent results.)