Culinary Adventures with Camilla

It's the first Monday of the month which means one thing:  Secret Recipe Club  reveal for Group A. This month I was assigned to Parsley, Sage & Sweet . Meet Lisa, a laid back chick, with no formal culinary training, who loves to bake and cook. A few fun facts: her favorite color is electric blue; she loves overcooked broccoli and half-melted ice cream; and everything she cooks and bakes is from scratch, using fresh and top quality ingredients. "It’s kind of an obsession," she writes. Mine, too. She calls her site a ‘blournal' is because it’s not just a recipe site, it’s a place where she likes to tell stories, vent and just talk about whatever she wants, so it’s essentially an amalgam of a food blog and a journal. Perfect. I was inspired by her Beef Wellington post and decided to do a salmon version for our Easter dinner. So happy that I tried it; it was a hit and will definitely be on our dinner rotation from now on. I will try it with beef soon. ...

I don't know why I had this dish in my head. It's not as if I needed anything else to eat today after our La Balena adventure for lunch. But I really wanted to make it for Easter dinner. So, here we go... Pâte Brisée  (chilled) 2 C chard, chiffonade 1 T crushed garlic salmon filets sea salt flakes fennel pollen 1 egg, beaten In a large flat bottom pan, quickly saute the chard and crushed garlic until just barely wilted. Roll out your  Pâte Brisée  to the length of your salmon, plus 2 inches on each end. On a piece of parchment paper, lay your chard to the length that you need for your salmon. Lay the salmon, skin side up, on top of the chard. Gently fold the dough over to form an envelope - first the long side, then the ends. Press the seams together gently. Preheat the oven to 450 degrees. Roll the salmon so that the seam side is down. Then brush the top with an egg wash. Sprinkle with sea salt flakes and fennel pollen. Bake in a 450 degree oven ...