Baked Salmon in Pastry

This will wow your guests or family on special occasions

Ingredients for the salmon

• 2 x 500 grams of fresh salmon skinned
• salt and freshly ground black pepper
• 25 grams currants
• 3 knobs of stem ginger in syrup, drained and finely chopped
• 125 grams butter, softened
• 450 grams ready made short crust pastry
• 1 egg beaten

For the sauce

• 600 ml of single cream
• 2 egg yolks
• 2 tbl spoons french mustard
• 2 tbl spoons flour
• 125 grams butter softened
• 1 lemon (juice only)
• 1/2 small onion
• 1 small bunch of mixed herbs (tarragon, parsley, chervil chopped)

Method:

1. preheat the oven

2. check the salmon for small bones

3. work the currants, ginger,and butter, together. Spread the mixture evenly over one side of the salmon fillet. Put the other fillet on top. Spread the remaining butter over it.

4. roll out the pastry and wrap neatly around the salmon.

5. brush with egg yolk and bake for 20 minutes in the oven on 170c check periodically for pastry browning.

6. to make the sauce place all the ingredients into a blender and whiz until smooth.

7. pour the mixture into a saucepan set over another saucepan of gently simmering water, heat gently, stirring regularly until thickened and smooth. pour the warm sauce into a warm bowl bowl and serve with the salmon new potato’s and veg of your choice.

Partially cook the veg in the halogen oven before placing the salmon in the oven.
The sauce can be made while the fish and veg are cooking.
This recipe works well, however, with all cooking watch carefully and there will be no problems

© Chef Eric
Posted on 16/12/2009