Salmon En Croute Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
12 ounce: White Fish Haddock, whiting or Cod
6 ounce: Fresh White Breadcrumbs,
Juice and Grated Rind of 1 lemon,
1 tbsp: Snipped Fresh Chives,
1 tbsp: Chopped Fresh Parsley,
1: Egg,
4 tbsp: Sunflower Oil,
1 lbs: Ready-Made Puff Pastry, Thawed, if frozen
2 large: Salmon Fillets,
1: Egg, Beaten, to glaze
Seasoning,
Directions:
Ask your fishmonger to fillet a 2 1/2 salmon and keep the bones and
trimming for the lemon cream sauce.
Pre-heat the oven to 200C/400F/Gas 6. Put the white fish, breacrumbs,
lemon juice and rind, chives, parsley, egg and oil in a food
processor. Whizz until smooth, then season to taste. Roll out the
pastry to a long, oval shape 6 inches longer than the salmon and 2
1/2 times as wide. Place a fillet in the centre of the pastry, spread
over the white fish paste and sandwich with the other fillet. Cut
diagonal lines along each side of the puff pastry about 1/2 inch
apart, leaving 3 inches at each end uncut. Bring the sides together,
criss-cross the cut strips over each other and secure them with
beaten egg. Fold one end into a triangle to make the shape of a fish
head and cut a wedge from the other end to make the shape of a tail
Lift fish on to a greased baking tray. Brush pastry with beaten egg
and bake for 35-40 minutes. The fish is ready when a skewer inserted
between the plaits comes out clean.
Serve on its own or with "Cucumber Sauce (barry)" or "Lemon Cream
Sauce (barry)".
Source from luhu.jp
trimming for the lemon cream sauce.
Pre-heat the oven to 200C/400F/Gas 6. Put the white fish, breacrumbs,
lemon juice and rind, chives, parsley, egg and oil in a food
processor. Whizz until smooth, then season to taste. Roll out the
pastry to a long, oval shape 6 inches longer than the salmon and 2
1/2 times as wide. Place a fillet in the centre of the pastry, spread
over the white fish paste and sandwich with the other fillet. Cut
diagonal lines along each side of the puff pastry about 1/2 inch
apart, leaving 3 inches at each end uncut. Bring the sides together,
criss-cross the cut strips over each other and secure them with
beaten egg. Fold one end into a triangle to make the shape of a fish
head and cut a wedge from the other end to make the shape of a tail
Lift fish on to a greased baking tray. Brush pastry with beaten egg
and bake for 35-40 minutes. The fish is ready when a skewer inserted
between the plaits comes out clean.
Serve on its own or with "Cucumber Sauce (barry)" or "Lemon Cream
Sauce (barry)".
Source from luhu.jp
Tags
Fish