Recipe(tried): Valentine's Day Dinner - Salmon, Rice Wrapped in Puff Pastry with Dill Sauce, steamed asparagas, and...

This is what I made DH for Valentine's Day last year. I didn't have time to post this yesterday so thought I'd try to do it today. The salmon recipe is from Bon Appetit, February 1996, and the Chocolate-Orange Pots de Creme recipe is from Bon Appetit, December 1997.

Though we didn't, the recipe says to "Start this romantic supper with Russian caviar and ice-cold lemon vodka. The main course is a simplified but impressive interpretation of the Russian fish pie known as kulebiaka, which the French call coulbiac. Offer Champagne with the entree, and finish the meal with babas au rhum from a French bakery to complete the cross-European elegance." I served the pots de creme instead. I halved everything except the rice - the pots de creme, I halved, as well.

Salmon, Rice, Pastry
1/2 c. long-grain white rice

2 Tbl. (1/4 stick) butter
1/2 c, minced leek (white and pale green parts only)
6 ounces fresh shitake mushrooms, stemmed, chopped

2 sheets frozen puff pastry (one 17 1/4 ounce package), thawed
4, 6 ounce (4 X 2 1/2 -inch), center cut, skinless salmon fillet
1 egg beaten with 1 Tbl. water

Dill Sauce
2/3 c. bottled clam juice
1/2 c. dry white wine
1 1/4 c. creme fraiche or whipping cream
3 Tbl. minced fresh dill

For salmon, rice, pastry:
Bring medium saucepan of salted wter to a boil. Add rice; boil, uncovered until just tender, about 18 minutes. Drain.

Melt butter in heavy 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, stirring occasionally, about 5 minutes. Uncover skillet. In crease heat tp medium-high; saute until liquid evaporates, about 3 minutes. Transfer to a bowl. Add rice. Season with salt and pepper. Cool completely.

Butter a large baking sheet. Roll out 1 pastry sheet on floured surface to 12 inch square. Cut into 4 equal squares. Divide rice mixture among centers of squares, mounding in oval shape with ends towards two corners of pastry. Set salmon atop rice. Sprinkle with salt and pepper. Bring pastry corners up around salmon (pastry will not enclose salmon completely.) Roll out remaining pastry sheet on floured surface to 13 inch square. Cut into 4 equal parts. Lay one square atop each salmon fillet, tucking corners under bottom pastry to enclose salmon completely. Pinch edges together to seal, brushing with egg mixture if necessary to adhere. Arrange salmon packages, seam side down, on prepared baking sheet. Cover and chill 30 minutes. (Can be made 8 hours ahead. Keep chilled.)

Preheat oven to 400 degrees F. Brush top of pastry with egg mixture. Bake until golden and thermometer inserted in fish registers 145 degrees F., about 30 minutes.

For dill Sauce:
Combine clam juice and wine in heavy small non-aluminum saucepan. Boil until reduced to 1/3 c., 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.

If creme fraiche is unavailable, heat 1 cup whipping cream to lukewarm (85 degrees F) REmove from heat and mix in 2 Tbl. buttermilk. Cover and let stand in warm draft-free area until slightly thickened (24 to 48 hours, depending on temperature of room). Refrigerate until ready to use. Transfer salmon packages to plates. Spoon Dill Sauce around and serve.

Serves 4.

I have previously posted the recipes for the dried cherry and goat cheese salad as well as the Chocolate-Orange Pots de Creme.
Happy Valentine's Day to all:-)