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Title: Salmon En Croute
Categories: Fish Salmon
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 | |
| Seasoning |
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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