Friday, August 18, 2006

TGI Fagottino Indivia e Salmone – Salmon and Indivia

Thank God it’s Fagottino Indivia e Salmone. Think of this a large “Hot Pocket” filled with Salmon and Belgium Indivia. The preparation is extremely simple, and with a little forethought, extremely fast. When this dish is placed in the center of the table your guests will think you have spent all night and all day slaving in a hot kitchen. The dark gold color of the crust, the perfume of Salmon oozing out of the slats cut in the puff pastry, will WOW even the most difficult gourmet diner. Finally, when you cut that flakey log and reveal succulent pink salmon spiked with Indivia, even your most arduous competitor will recognize your culinary prowess.


1 lb (450 gr.) puff pastry (you can purchase puff pastry in most frozen sections of the supermarket)
4 Salmon steaks
1 egg yolk
1 head of Belgium Indivia Salad (Cichorium Endivia)
5 tbsp Olive Oil
½ cup dry white wine
2 cloves fresh Garlic


Mix together 3 tbsp Olive Oil, ½ cup white wine, salt and pepper in a pan. Place the Salmon steaks in the pan, turning several times to cover the steaks completely, cover with aluminum foil and place in the refrigerator for 2 hours.

Wash the Indivia. Cut into strips and place in a bowl. Smash the Garlic and mix together with 2 tablespoons of Olive Oil. Add the Olive Oil-Garlic mix to the salad and turn several times. Allow to sit for at least 5 minutes.

Preheat the oven to 375 degrees.

Cut the puff pastry into 4 equal pieces. Lay the pastry onto a flat surface. In the middle of each piece place the Salmon steak, add the Indivia in the center of the steak and fold the steak onto itself. Close the puff pastry around the top and on the sides. Pay attention to press the edges of the pastry together at both ends to keep the juices in the log while baking.

Cut several slits along the top of the puff pastry. Place a sheet of parchment paper in a large flat baking pan and place the 4 logs evenly spaced in the pan. Brush the outside of the logs with the egg yolk.

Bake the Salmon logs for 30 minutes or until the pastry is deep golden brown.

Suggested wines: Lugana or Vermentino di Sardegna. Additional suggestions for wines to compliment this recipes at Wines 101.


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Blogger Dianne said...

Hi David

Next ime this is on the menu, can I come to dinner at your house? I t looks divine! Are you the chef or is Raffaella?


2:24 PM

Blogger Travel Italy said...

Dianne Anytime you are in Dallas you are welcome here.

Raffaella and I distribute the culinary responsibilities. She does most of the meat and fish based entrees. I bake, desserts, antipasti, fresh pasta, and breads.

We have found this works out well for us and keeps us out of each other's hair (things can get quite interesting when we are both in the kitchen doing the same things).

2:42 PM

Anonymous Anonymous said...

Mmmmmm. That looks heavenly.

8:08 PM

Blogger Travel Italy said...

Suzi It is really good and simple. Stop by Suzi's, she is making cinnamon rolls! I love cinnamon rolls

5:44 AM

Blogger ColleenQ said...

Nope. If I put that delicious looking dish on my table, guests wouldn't think I had "spent all night and all day slaving in a hot kitchen." --

They'd wonder where I found the great new Italian restaurant to deliver ;)

6:50 AM

Blogger Travel Italy said...

CQ C'mon, with that beautiful site you have I cannot believe you are not marvelous in the kitchen!

7:01 AM

Anonymous Anonymous said...

This is so awesome, David. Now, if I can persuade Suanne to make this ... thanks for sharing!

9:42 AM

Blogger Travel Italy said...

Ben I do not think this will be a problem. She knows her stuff and this is right in line with the Salt and Sugar Shrimp you put together a couple of days ago (that sure looked good!).

10:06 AM

Blogger thomas said...

Hey, post your Blog Explosion username on and I will send you 25 credits for a good post you did on my wine blog concerning the "Jesus Juice" post!
I'm giving out 25 credits to each person who posted!

11:54 AM

Blogger Travel Italy said...

Thomas Thanks for stopping by I enjoyed the article about the origins of wine.

2:38 PM


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