Tuesday, 21 June 2011

Summer Corn Soup with Salmon En Croute

Today is the first day of summer.
I went to Canadian Tire today, not for this Tracy's Tuesday Dinner, but, with all hope, the product of todays travels will contribute in the future to many Tuesday dinners...what does this mean????
I'm getting started on a balcony garden - herb garden, that is.
Maybe I'll blog a bit about that adventure soon, its a whole other new learning experience for me!!!
For now,  enjoy this weeks tasty summer dishes .

Summer Corn Soup

2 tbsp unsalted butter
1 medium onion, chopped
1 stalk celery, chopped
2 cloves garlic, minced
750 ml Vegetable stock
4 ears of fresh corn, kernels cut from cob, cobs reserved
3 cups whole milk
salt and pepper
smoked paprika

In pot, melt butter over medium heat.
Add onion, celery and garlic, season lightly with salt and pepper, and cook about 5 min.
add stock, corn kernels, corncobs and bring to a boil.
Reduce heat, add milk and simmer for 15 minutes.
Remove soup from hear and allow to cool slightly.
Remove and discard corncobs.
Purée soup in blender until smooth.

Return to pot.
Reheat over medium heat and serve.
Sprinkle with paprika.

Salmon en Croute

all-purpose flour, for dusting puff pastry
large salmon fillet, bones removed
olive oil
sea salt and freshly ground ground pepper
1/4 cup black olive tapenade paste
fresh basil
2 ripe tomatoes
1/2 cup mozzarella cheese
1 large egg

Preheat oven to 400 degrees.
Dust baking pan with flour.
Dust clean working surface and rolling pin.

The rolling pin and Tupperware mat my Nan gave me...antiques!

Drizzle salmon with olive oil and season with a pinch of salt And pepper.
Transfer salmon to the pastry, skin-side down, them spoon the tapenade over the top, spreading it out into a thin layer.

Pick the basil leaves and place them over the fish.

Slice the tomatoes and place them over the basil in an overlapping row.
Sprinkle mozzarella over top.

Season with salt and pepper, drizzle with olive oil.
Gather up the sides of the pastry and pinch and push them together.
Crack the egg into a cup and beat it with a fork. Use a brush to paint this egg wash all around the pastry edges.

Place sheet at bottom of oven, with another empty sheet above to protect the top from getting too much heat.
Cook for 35 min.
Slice and serve.

No comments:

Post a Comment