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1
Preheat the oven to 350 degrees F.
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2
Melt the butter in the olive oil in a large skillet over medium-high heat.
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3
Add the leek and tarragon and cook until the leek is wilted, about 5 minutes.
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4
Add the wine and bring to a boil.
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5
Let the liquid cook off, season with salt and pepper, remove from the heat, and set aside to cool.
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6
Roll the pastry out on a floured surface until it's big enough to fold around the salmon.
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7
Spoon the cooled leek mixture down the center of the pastry and place the salmon on top of the leeks.
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8
Beat the egg lightly with 1 teaspoon water.
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9
Brush the edges of the pastry and fold the dough over the salmon; press the edges well to seal.
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10
Place the salmon, seam side down, on a baking sheet.
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11
Brush all over with the egg wash and bake until the pastry is puffed and golden brown, about 30 to 40 minutes.
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12
Serve with the Pan Seared Beets and Beet Greens
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13
1 golden beet with the greens
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14
1 red beet with the greens
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15
1 candy cane beet with the greens
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16
3 tablespoons olive oil
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17
2 teaspoons granulated sugar
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18
Kosher salt
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19
Freshly ground black pepper
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20
Remove the beet greens, wash them well, and set aside.
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21
Peel the beets and cut them into medium sized chunks.
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22
Put half of the oil into a large skillet and place it over high heat until hot, about 1 minute.
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23
Add the beets and cook for 5 minutes, shaking the skillet often.
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24
Reduce the heat to low, add the sugar, season with salt and pepper, and cover.
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25
Cook until tender, about 10 minutes; set aside and keep warm.
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26
Heat the remaining oil in the skillet over high heat for 1 minute.
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27
Add the beet greens all at once and season with salt and pepper.
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28
Cook just until the greens have wilted, about 2 minutes.
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29
Serve the beets and beet greens together.
