Today, I taught a Puff Pastry cooking class....

This photo was sent to me from Robin, only a few hours after my class was over...Here's what she had to say:

"I already made the Salmon one! I was so inspired! :) it was SOOO easy! The hardest part was finding someone at Eli's who knew where to find the miso :) I loved today, thanks for doing it!"

-Robin Saks Frankel

Content Manager, Big City Moms

Miso & Mirin Marinated Salmon Encased in Puff Pastry with Mushrooms & Spinach

Serves  10- 12 people

1 sheet puff pastry

1 side salmon, appx 1.5 lbs, skin removed

1 tablespoon olive oil

1- 10 ounce package chopped spinach, thawed and drained well

2 cups sliced gourmet mushrooms (shitake, maitake, oyster, portobello...)

salt and pepper

2  tablespoons white miso

3 tablespoons mirin

1 tablespoon brown sugar

1 egg, beaten

Preheat oven 400. On a piece of parchment paper, roll out the puff pastry to the same length and double the width of your fish. Place the parchment paper on a baking sheet and place in the fridge. Heat the oil in a sauté pan, and quickly sauté the spinach and mushrooms over high heat. Meanwhile, whisk together the miso, mirin, and brown sugar. Stir the miso mixture into the spinach and mushrooms, and remove from heat. Let cool.  Remove the dough from the fridge. Lay the fish on one side of the dough, leaving a 3-inch border. Place the spinach mixture over the fish evenly.  Fold the 3-inch border of dough over the fish, and keep rolling the fish in the dough until it is completely encased. Tuck in all the loose edges, and press down on the edges using your fingertips. Make sure the seam on the dough is facing down on the parchment paper before baking. Use a sharp knife to cut some slits into the top of the pastry, Brush the top with egg wash, and bake for 40 minutes. You make mix together some additional sauce (miso, mirin and brown sugar) to serve alongside the fish.