Prep 45 mins
Cook 45 mins
This recipe was given to me by my Welsh cousin in-law and has become a family favourite for special occasions. It is easy to make, tastes great and looks very impressive when brought to the table.Recipe quantities are for a 2lb (1kg) salmon. Multiply up as required for larger fish.
- 2 lbs fresh salmon
- 2 -3 pieces preserved gingerroot
- 1 tablespoon currants
- 2 ounces slightly salted butter
- 8 ounces shortcrust pastry
- egg, for glazing
- 2 shallots
- 1 ounce butter
- 4 teaspoons chopped fresh parsley
- 2 teaspoons chopped fresh chervil
- 2 teaspoons chopped fresh tarragon
- 1 teaspoon flour
- 1⁄2 pint single cream
- 1 teaspoon french grainy mustard
- 1 egg yolk
- lemon juice
- salt and pepper
- If using a whole salmon, have the fish monger clean, skin and fillet it so that you have two whole fillets.
- Check the fillets for large internal bones and remove these with a clean pair of pliers or scissors.
- You can make individual serves using salmon steaks rather than a whole fish if desired.
- If using a larger fish eg 5lb, wrap each fillet in buttered foil and precook for about 15 minutes.
- Do not overcook or it will fall apart in the next step!
- Allow to cool in the fridge.
- Chop the preserved ginger and mix with currents and butter.
- Spread mixture over the fish and sandwich the fillets together.
- Wrap the fish in pastry and decorate as required.
- Glaze with egg wash.
- Bake for 30- 45 minutes.
- Cook for the first 20 mins in a moderate- hot oven, then reduce heat to slow for the remainder.
- If using ready made pastry be guided by cooking instructions on the packet.
- Chop shallots and sweat in butter.
- Add herbs and gently cook for a minute of two.
- Add the flour and mix.
- Add cream.
- Bring gently to the boil and cook for 5 mins stirring all the time.
- Stir in mustard, egg yolk and lemon juice.
- Check seasoning and adjust to taste.
- Serve the fish on a platter decorated with fresh sprigs of chervil and tarragon.
- Serve the sauce separately in a gravy boat.
We were served this impressive fish dish last weekend. It is moist and flavourful, and the sauce just perfect. This would be suitable for a small wedding or any celebration, and although the recipe looks time consuming, it's worth it as your guests will appreciate the trouble you've taken. Thanks Tess for a wonderful meal.