750 g thin supremes of salmon
75 g cooked, chopped vesiga.
675 g puff pastry
175 g cooked rice
400 g sauted chopped mushrooms
6 chopped hard-boiled eggs
50 ml melted butter
Beurre Blanc
75 g cooked, chopped vesiga.
675 g puff pastry
175 g cooked rice
400 g sauted chopped mushrooms
6 chopped hard-boiled eggs
50 ml melted butter
Beurre Blanc
method
1. Lightly shallow fry 750 g thin supremes of salmon, then add 75 g cooked, chopped vesiga.
2. Roll 675 g puff pastry into a strip 45 cm x 25 cm, spread 175 g cooked rice down the centre then cover with alternate layers of 400 g sauted chopped mushrooms, 6 chopped hard-boiled eggs, the fish and the vesiga.
3. Encase with the pastry, eggwash the edges and seal, allow to rest for 30 minutes and bake in the oven at 200°C for 15 minutes to colour, then reduce the temperature to 150°C and cook for a further 30 minutes.
4. While hot, pour 50 ml melted butter through a hole in the top and serve cut into 3 cm slices accompanied by Beurre Blanc as a sauce.
Note
Vésiga is the tasteless spinal column of the sturgeon, available in dry form to be soaked before use as an essential ingredient of this dish.
2. Roll 675 g puff pastry into a strip 45 cm x 25 cm, spread 175 g cooked rice down the centre then cover with alternate layers of 400 g sauted chopped mushrooms, 6 chopped hard-boiled eggs, the fish and the vesiga.
3. Encase with the pastry, eggwash the edges and seal, allow to rest for 30 minutes and bake in the oven at 200°C for 15 minutes to colour, then reduce the temperature to 150°C and cook for a further 30 minutes.
4. While hot, pour 50 ml melted butter through a hole in the top and serve cut into 3 cm slices accompanied by Beurre Blanc as a sauce.
Note
Vésiga is the tasteless spinal column of the sturgeon, available in dry form to be soaked before use as an essential ingredient of this dish.
serving amount
serves 10
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