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Title: Salmon and Tarragon Leaves By: Dairy Diary 1988
Categories: Fish Salmon
Yield: 4 Servings
| 450 | g | Fresh salmon |
| 150 | ml | Dry white wine |
| 1 | Onion; finely chopped | |
| 1 | Bay leaf | |
| 75 | g | Butter |
| 25 | g | Plain flour |
| 450 | ml | Milk |
| 1 1/2 | ts | Fresh tarragon; chopped |
| 1 | Lemon; zest only | |
| 65 | ml | Soured cream |
| 225 | g | Filo pastry |
Gently poach the salmon in wine for 5 minutes. Drain off the juices and reserve. Skin, bone and flake the fish. Saute the onion and bayleaf in 25g butter until soft. Stir in the flour and cook for 1 minute. Gradually add the milk, stirring continuously, heat gently until the sauce boils, thickens and is smooth. Mix in the tarragon and lemon zest. Simmer gently for 5 minutes. Remove the bayleaf. Fold the soured cream into the sauce with the flaked fish and reserved juice. Melt the remaining butter and use to brush the sides and bottom of a square tin. Place a third of the filo sheets over the bottom and sides of the dish, brushing with melted butter. Alternate the salmon mixture and pastry finishing with the pastry. Brush with butter.
Bake at 180 C / 350 F / Gas 4 for 40-45 minutes until pastry is golden. Serve with new potatoes and green beans.
Helen Watson Lots of recipes at http://www.hwatson.force9.co.uk From:
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