Salmon en croute
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Salmon en croute
  Salmon    Fish  
Last updated 6/12/2012 1:21:11 AM. Recipe ID 53277. Report a problem with this recipe.
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      Title: Salmon en croute
 Categories: Fish
      Yield: 6 Servings
     12 oz White Fish
           -Haddock, whiting or Cod
      6 oz Fresh White Breadcrumbs
           Juice and Grated Rind of
           -1 lemon
      1 tb Snipped Fresh Chives
      1 tb Chopped Fresh Parsley
      1    Egg
      4 tb Sunflower Oil
      1 lb Ready-Made Puff Pastry,
           -Thawed, if frozen
      2 lg Salmon Fillets
      1    Egg, Beaten, to glaze
  Ask your fishmonger to fillet a 2 1/2 salmon and keep the bones and
  trimming for the lemon cream sauce.
  Pre-heat the oven to 200C/400F/Gas 6. 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 2
  1/2 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 1/2 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 35-40 minutes. The fish is ready when a skewer inserted
  between the plaits comes out clean.
  Serve on its own or with "Cucumber Sauce (barry)" or "Lemon Cream
  Sauce (barry)".

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Recipe ID 53277 (Apr 03, 2005)

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