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Salmon en Croute

ingredients

serves 4
1.35 kg (3 lb) tail end of salmon
600 ml (1 pt) Court-Bouillon
1 medium onion, peeled and finely chopped
6 spring onions, washed and chopped
100 g (4 oz) mushrooms, washed and finely chopped
25 g (1 oz) butter
30 ml (2 tbsp) tomato puree
7 g (1 tbsp) fresh parsley, chopped
salt and freshly ground pepper
450 g (1 lb) Puff Pastry, thawed if frozen
beaten egg to glaze

method

1. Poach the salmon in the court-bouillon for about 15 - 20 minutes. Allow to cool in the liquid.

2. Remove the fish and then reduce the liquid by boiling.

3. Skin each side and carefully remove the two top fillets of fish, then lift out the bones and two further fillets will appear underneath.

4. The vegetables for the stuffing may be chopped in the blender or food processor.

5. Melt the butter in a frying pan and cook the onion and spring onions over a low heat for about 5 minutes.

6. Add the finely chopped mushrooms and continue cooking for a further 3 minutes.

7. Add the tomato puree and 30 ml (2 tbsp) of the reduced fish liquid.

8. Season well and add the parsley. Allow to cool.

9. Divide the pastry in two, with one piece bigger than the other, and roll out the smaller piece.

10. Cut it into a simple fish shape with a slightly pointed nose coming out to a flat head, a rounded body and a fan tail.

11. Make a paper pattern about 30 cm (12 in) long as a guideline, if necessary.

12. Arrange two pieces of fish on the pastry with the broad ends meeting in the middle and the narrower parts at either end.

13. Cover with the stuffing and then put the other two pieces of fish neatly on top.

14. Roll out the larger half of the pastry about 5 cm (2 in) bigger than the previous piece.

15. Dampen the edges with cold water and lay over the fish, tucking the extra pastry underneath and moulding it to secure and improve the fish shape.

16. Cut the remaining strips of pastry into crescents for decoration and thin strips to decorate the tail with fins.

17. Make several slits down the back to allow the steam to escape.

18. Arrange the decorations, paint with beaten egg and bake at 210°C (425°) Gas 7 for 20 minutes.

19. If the pastry is browning too quickly, turn down the heat after 15 minutes.

20. Serve hot or warm with Hollandaise Sauce.

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