Salmon Napoleon (Mille-feuilles de saumon) from Wolfgang Puck's Modern French Cooking For The American Kitchen: Recipes From The James Beard Award-Winning Chef-Owner of Spago (page 43) by Wolfgang Puck

  • shallots
  • heavy cream
  • parsley
  • fish stock
  • dry white wine
  • puff pastry
  • salmon tails
  • EYB Comments

    Can substitute chervil for parsley. You may use the You may use the Puff pastry (Pâte feuilletée) recipe on p. 200, and the Fish stock (Fumet de poisson) recipe on p. 65.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute chervil for parsley. You may use the You may use the Puff pastry (Pâte feuilletée) recipe on p. 200, and the Fish stock (Fumet de poisson) recipe on p. 65.

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