Poached salmon is an extra special way to start off your Mother’s Day brunch.
Serve up an extra special spread for Mother’s Day. Start off with a fancy poached salmon, and finish off with a berry puff pastry dessert. Both recipes are show stoppers, but are actually easy to make!
Marguerite Henderson shares the processes. She shares how to make salmon en papillote, why whipping your own cream for dessert is best, and her trick for making it extra tasty.
Find more food inspiration from Marguerite on Instagram, @margueriteh100.
Recipes coming soon.
Mediterranean Salmon of Halibut en Papillote
- 4 – 16 x 16 inch pieces parchment paper, folded in half or use same size pieces of foil
- 2 cups mini tomatoes, cut in half
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- ¼ teaspoon kosher salt
- 1 teaspoon capers
- Pinch of red pepper flakes
- 1 tablespoon chopped kalamata olives (optional)
- 2 tablespoons olive oil
- 4 -6 cups fresh spinach leaves
- 4 salmon, seabass or halibut fillets, about 6 ounces each
- 1 large lemon, cut into 8 thin slices
- 4 sprigs of fresh dill
Mix the tomatoes, garlic, thyme, salt, capers, red pepper flakes, olives and oil in a bowl and toss in the spinach leaves. Place the spinach mixture on one half of each piece of parchment near the center crease. Top with a piece of fish, 2 lemon slices on each fish, and a sprig of fresh dill. Fold over and secure the two paper ends with tight twists. (Can be made hours in advance, and then chilled.) Bake in 350o oven for 12-15 minutes on a large baking sheet, depending on size of fillets along with the pan of vegetables (recipe below). Remove from oven; cut an X on top of the paper and serve the fish in the paper along with the vegetables and juices. Serves 4.
Roasted Potatoes and Asparagus
- 4 cups quartered par boiled for 5 minutes, then drained, golden potatoes, tossed with 1 T olive oil, 1 teaspoon dried Italian seasoning, salt and pepper to taste
- 1# fresh asparagus, ends trimmed, tossed with 1 T olive oil, salt and pepper to taste
- 2 shallots, thinly sliced
- 1 large baking sheet, lined with parchment paper
In a bowl, toss potatoes with olive oil, seasoning, salt and pepper. Place on half of the parchment lined baking sheet. Lay the asparagus on other half of baking sheet in single layer. Sprinkle the sliced shallots over the potatoes and the asparagus. (Can be made ahead.)
Roast at 400o for 15 minutes. Reduce heat to 350o, add the other baking sheet of the fish in parchment or foil to oven and bake for an additional 12 minutes. Serve both at the same time.
Puff Pastry Layers of Cream and Fruit
- 1 pkg. puff pastry (contains 2 sheets)
- 1 egg, beaten
- 1 cup heavy cream, beaten until stiff with 1 T. powdered sugar + 1 tsp. vanilla extract
- 3-4 cups mixed berries, such as strawberries, raspberries, blueberries, blackberrie
- Sprigs of fresh mint
- Edible pansies
For four people:
Cut one of the sheets of pastry into fourths. Place on parchment lined baking sheet. Brush with egg wash. Bake at 425o middle rack for 15-20 minutes until golden brown and puffed.
Cool. Slice open horizontally. Place a dollop of cream on bottom half, top with fresh berries, place top of pastry on fruit, place another dollop of cream on top, a few more pieces of fruit, a sprig of mint and an edible pansy. Serves 4. Can easily be doubled using both sheet of puff pastry.