Salmon In Pastry Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
2 1/2 lbs: Fresh salmon, (skinned and
-pieces),
-boned),
1 tbsp: Currants,
3 ounce: Butter,
-Salt and pepper, to taste
2 Cloves: of ginger in syrup,
1 lbs: Puff pastry,
-, (chopped into small
1: Egg,
Directions:
Mix the butter, salt and pepper, cloves of ginger, currants, all
together and fill the cavity of the fish with the mixture. Roll out
the pastry until it is thin and wrap the fish into it making a
parcel. Then trim the edges and brush the pastry with egg yolk.
Bake for 30-35 minutes at 425 F.
Herb Sauce
2 shallots 1/2 pint light cream
1 Tb chervil and tarragon Salt and pepper, to taste
2 oz. butter 1 tsp Dijon mustard
1 tsp plain flour Lemon juice
Cook the shallots very gently until the onions are clear and soft but
not brown. Next add the teaspoon of flour, 1/2 pint of cream, salt
and pepper to taste and the teaspoon of Dijon mustard. Cook very
gently (in a double boiler if available; a pan will do, but be very
careful not to burn) for approx. 10 minutes. Then beat in 2 egg
yolks until the mix- ture thickens. Finally add a squeeze of lemon
juice. Place the fish on a serving dish and put the sauce in a sauce
boat for the guests to help themselves. The fish can be sliced into
6 portions.
(From the "Doctor Who Cookbook," edited by Gary Downie
From: Lorrill Buyens
Submitted By DALE SHIPP On 12-25-95
Source from luhu.jp
together and fill the cavity of the fish with the mixture. Roll out
the pastry until it is thin and wrap the fish into it making a
parcel. Then trim the edges and brush the pastry with egg yolk.
Bake for 30-35 minutes at 425 F.
Herb Sauce
2 shallots 1/2 pint light cream
1 Tb chervil and tarragon Salt and pepper, to taste
2 oz. butter 1 tsp Dijon mustard
1 tsp plain flour Lemon juice
Cook the shallots very gently until the onions are clear and soft but
not brown. Next add the teaspoon of flour, 1/2 pint of cream, salt
and pepper to taste and the teaspoon of Dijon mustard. Cook very
gently (in a double boiler if available; a pan will do, but be very
careful not to burn) for approx. 10 minutes. Then beat in 2 egg
yolks until the mix- ture thickens. Finally add a squeeze of lemon
juice. Place the fish on a serving dish and put the sauce in a sauce
boat for the guests to help themselves. The fish can be sliced into
6 portions.
(From the "Doctor Who Cookbook," edited by Gary Downie
From: Lorrill Buyens
Submitted By DALE SHIPP On 12-25-95
Source from luhu.jp
Tags
Fish/seafoo