Pastry Covered Salmon and Scallops with a Lemon Butter Emulsion
- 1 salmon filet 4-6 lbs
- puff pastry 16 oz
- 8 oz scallops
- 2 egg whites
- 3 tablespoons sour cream
- 3 1/2 tbsp butter
- lemon juice
Level of difficulty Difficult
Preparation time 20mins
Cooking time 25mins
Preheat oven to 350 ° F
Mix scallops with salt, pepper,
whipped egg whites until, then add the sour cream. Mix.
Salt and pepper the salmon fillets. Stuff the fillets with scallop/ sour cream mixture.
Wrap the salmon in puff pastry and bake 25 minutes.
Prepare the emulsion: Mix lemon juice with equal quantities of water, a pinch of salt, boil and add cubes of butter and remove from heat and beat. Drizzle over salmon but not on the dough.
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