Salmon Mille Feuille
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Salmon Mille Feuille

Salmon Mille Feuille

Create a fabulously famous layered French dish, with salmon fillets and fresh asparagus sandwiched between layers of puff pastry, served on fresh hollandaise.

Servings: 24 servings (1 serving = 1 piece)
Sauce
INGREDIENT
WEIGHT
MEASURE
Egg yolks
12 oz
1 1/2 cups
Lemon juice
2 oz
1/4 cup
Butter, unsalted, melted, clarified
1 lb 4.00 oz
2 1/2 cups
Kosher salt
2 tsp
White pepper
1 tsp
Pastry
INGREDIENT
WEIGHT
MEASURE
Eggs, large
4 oz
2 each
Water, cool approx. 72°F
1 oz
2 Tbsp
Pillsbury's Best™ Puff Pastry Dough Squares (05125)
3 lb
24 each
Salmon
INGREDIENT
WEIGHT
MEASURE
Salmon fillets, center cut
6 lb
24 each
Kosher salt
2 tsp
Black pepper
1 tsp
Olive oil, extra virgin
1 oz
2 Tbsp
Asparagus
INGREDIENT
WEIGHT
MEASURE
Asparagus tips, fresh
1 lb 8.00 oz
5 cups
Kosher salt
1 tsp
Black pepper, finely ground
1 tsp
Butter, unsalted, melted
4 oz
1/2 cup
Sauce
  1. Whisk egg yolks and lemon juice together in a mixing bowl until volume doubles.
  2. Place egg mixture in the top pan of a double-boiler over medium heat; whisk constantly until eggs are cooked but not scrambled.
  3. Add the butter slowly while whisking until the volume doubles.
  4. Keep sauce warm until ready to assemble the dish.
Pastry
  1. Mix the eggs and water together to create an egg wash.
  2. Cut each puff pastry square in half to obtain 48 rectangular pieces (2 1/2 x 5-inches).
  3. Place cut pieces on a parchment-lined full sheet pan and brush the tops with egg wash.
  4. Bake as directed below; remove from oven and keep warm (uncovered) until assembly.
BAKE:
TEMP
TIME
Convection Oven*
350°F
20-24 minutes
Standard Oven
400°F
24-28 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 10 minutes of baking.
Salmon
  1. Add oil to large sauté pan; warm oil over medium-high heat.
  2. Add salmon fillets, 3-4 at a time, to the pan; sear both sides.
  3. Transfer to parchment-lined full sheet pans; bake as directed below or until internal temperature reaches 165°F.
BAKE:
TEMP
TIME
Convection Oven*
350°F
5-7 minutes
Standard Oven
400°F
7-9 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 3 minutes of baking.
Asparagus
  1. Add asparagus tips to large pot full of boiling water; poach until tender at the base of the tip (insert paring knife into base to test doneness).
  2. Add salt, pepper and butter to large bowl; stir until combined.
  3. Strain off the water and add asparagus to butter mixture.
Assembly
  1. Place approx. 1.5 oz sauce in the center of each of 24 plates.
  2. Place 1 piece of puff pastry on top of sauce, 1 oz asparagus on top of puff pastry and 1 salmon fillet on top of asparagus.
  3. Top fillet with a second piece of puff pastry and serve.
 
View Recipe Instructions

Nutrition Information

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Serving Size:
1 piece
Calories
720
Calories from Fat
520
% Daily Value
Total Fat
58g
89%
Saturated Fat
24g
121%
Trans Fat
6g
Cholesterol
290mg
96%
Sodium
720mg
30%
Total Carbohydrate
19g
6%
Dietary Fiber
1g
7%
Sugars
0g
Protein
31g
Vitamin A
30%
30%
Vitamin C
4%
4%
Calcium
6%
6%
Iron
15%
15%
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 8 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

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