When Chef Serdjo and I first met, he made me this delectable dish. Safe it be to say, it was difficult to say no to another date! It has made many appearances on our menus over the years and has always been a crowd pleaser. It’s delicious ingredients make it both hearty and healthy at the same time. We hope you enjoy making it for your family at home..or maybe the new special someone in your life:) Chef Serdjo has generously provided me with the details and instructions:
INGREDIENTS
- Shredded Carrots 100g
- Leek 100g
- Butter 1tbsp
- Minced Garlic 1tsp
- Lemon Juice from 1/2 Lemon
- Melted Butter 2 tbsp
- Salt & Pepper To taste
- Phyllo Pastry 8 Pieces
- Salmon 4 6oz Fillets
LEMON & DILL CREAM SAUCE
- 35% Cream 2 oz
- Dill 1 Sprig
- Lemon 1 tbsp
- White Wine 1 oz
- Garlic 1 tbsp
TOOLS & UTENSILS
- Cutting Board
- Knife
- Pastry Brush
- Kitchen Rag
- Parchment Paper
- Oven Tray
INSTRUCTIONS
Cut the leek & carrots julienne and saute with butter and garlic for 2-3 minutes. Season with salt & pepper and lemon juice.
Cut the Salmon into 6 oz portions. Place the phyllo sheet on your clean cutting board. Lightly brush with melted butter and place another sheet of phyllo on top. Season with salt and Pepper. Place a portion of salmon on one end of the double stacked phyllo and top with your leek and carrot mixture. Carefully roll the salmon in the phyllo. Cut the excess pastry and brush with the melted butter. Bake for 12-15 minutes at 375 F.
LEMON & DILL CREAM SAUCE
Saute garlic. Deglaze with white wine. Add cream and lemon juice. Reduce over low heat for five minutes. Season with salt & pepper.
