Salmon in a baggers sack.

I know it has been a while since the last post and I have been really busy with everything, kids, houses, and such. I have a very simple and very tasty recipe for ya. I used to do this at the Benbow inn when I was there.
It is called a baggers sack or poch. I t consists of several layers of filo dough, salmon strips, shitaki mushrooms and a small slice of brie cheese.

First take a 5 oz piece of fresh salmon and cut it in to 1/2 inch strips. season litly with S&P and a little crushed garlic and olive oil, just a drip. set it aside.

take 2 whole shitaki mushrooms and remove the stem and slice the caps into thin strips. saute in a little olive oil and and 1 tbs choped shallot. cook just until limp set aside and let cool.

take a small wheel of brie and slice a thin slice or two off of it. You will want to peel the rind of the cheese for this though. do that first then slice.
 
Now to put it all together.
Melt some BUTTER in a small container and have a pastry brush handy.

For those who have never used philo dough it is very tempremental and needs to be covered at all times to keep it from dying out.
Unroll your filo and cover with a dish towel.
Take your first sheet of filo and cover the rest. Lay this sheet out and coat it well with a thin coat of melted butter. Take a second sheet and lay it kity corner across thetop of the other one to make a star brush this one too with butter. Do this with about 4 to 5 sheets of dough and butter, and do it fast so the dough won't dry out to much. Then to fill lay down the cheese on top and in the center of the dough then the mushrooms on top of the cheese and then the salmon strips on top of that with a sprinkle of ginger powder. gather up the edges of the dough and bring it all together at the top like a paper sack, be gentle, and tie it shut with a thin blanched strip of green onion.  It should  look like a paper bag bunched up at the top. Brush the whole thing with butter and bake in a 325 degree oven until golden brown. You can even refridgerate them before and bake them later, but don't wait to long as the dough will get soggy.

I would serve them with a roasted red pepper sauce on the plate and place the poch on the sauce in the middle of the plate. This will actualy work with any fish and any combonation of fillings.

let me know if I need to clarify anything.
Matt

So, if my sidekick and I help you move, we'll be well fed? 

Always!

I did this recipe the other night with some bay scallops and basa fillets (asian catfish) mushrooms green onions, camabert cheese (spelling?) and a crab spread, FREAKING WONDERFUL!!