Salmon En Croute
Yield
2 servingsPrep
20 minCook
40 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | ounces |
fish fillets
haddock, whiting or cod |
|
| 6 | ounces |
bread crumbs
|
|
| 1 | each |
lemon
juice and grated rind |
|
| 1 | tablespoon |
chives
fresh snipped |
|
| 1 | tablespoon |
parsley leaves
fresh chopped |
|
| 1 | each |
eggs
|
|
| 4 | tablespoons |
sunflower oil
|
|
| 1 | pound |
puff pastry
ready made, thawed, if frozen |
|
| 2 | large |
salmon fillets
|
*
|
| 1 | each |
eggs
beaten, to glaze |
|
| 1 | x |
seasoning
undefined |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 346.8 | ml/g |
fish fillets
haddock, whiting or cod |
|
| 173.4 | ml/g |
bread crumbs
|
|
| 1 | each |
lemon
juice and grated rind |
|
| 15 | ml |
chives
fresh snipped |
|
| 15 | ml |
parsley leaves
fresh chopped |
|
| 1 | each |
eggs
|
|
| 6E+1 | ml |
sunflower oil
|
|
| 453.6 | g |
puff pastry
ready made, thawed, if frozen |
|
| 2 | large |
salmon fillets
|
*
|
| 1 | each |
eggs
beaten, to glaze |
|
| 1 | x |
seasoning
undefined |
* |
Directions
Pre-heat the oven to 400℉ (200℃).
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 2½ 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 ½ 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 to 40 minutes.
The fish is ready when a skewer inserted between the plaits comes out clean.
