|
|
|
Salmon En Croute
Serves 6
- 3 1/2-4 lb (1.7-2 kg) salmon, cleaned and filleted, skinned
- 1 tbsp chopped fresh dill
- grated zest and juice of 1 lemon
- salt and black pepper
- 2 tbsp butter
- 8 scallions, sliced
- 8 cups (250 g) spinach leaves, coarsely shredded
- 1/2 lb (250 g) low-fat cream cheese
- all-purpose flour for dusting
- 11/2 lb (750 g) puff pastry
- 1 egg, beaten
- lemon slices, cherry tomatoes, and parsley sprigs to garnish
STEPS :
- Put the salmon fillets into a shallow nonmetallic dish and sprinkle with the dill,
lemon zest and juice, and salt and pepper to taste. Cover and leave to marinate
in the refrigerator for at least 1 hour.
- Melt the butter in a small saucepan, add the scallions, and cook gently for 2-3
minutes until soft but not browned.
- Add the spinach, toss in the butter, and remove from the heat. Leave to cool, then
stir in the cheese. Add salt and pepper to taste.
- Lightly dust a work surface with flour and roll out half of the pastry to a 8- x
I5-in (20- x 38-cm) rectangle. Put the pastry on a baking sheet, and place 1 salmon
fillet on top. Spread with the spinach and cheese mixture, then put the second fillet
on top. Brush the pastry border with a little of the egg.
- Roll out the remaining pastry to a slightly larger rectangle, cover the salmon completely,
then seal the edges.
- Decorate and trim the pastry (see box, right). Brush the pastry with the beaten
egg and bake in a 400°F (200°C) oven for 40-45 minutes, until the pastry is well
risen and golden brown.
- Garnish with lemon slices, cherry tomatoes, and parsley sprigs and serve immediately.
Decorating and trimming the pastry
Mark "scales" all over the pastry, using the rounded edge of a
soup spoon. Make 2 small holes in the top of the pastry to allow the steam to escape.
Trim the edges of the pastry to form a fish shape. If you prefer,
make fins from the trimmings and attach with beaten egg.
|
