Salmon in pastry with herb and cream sauce

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.

• Ready In: 1 hr 30 mins
• Serves: 4

Ingredients

• THE 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

• THE SAUCE

• 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

Directions

1. If using a whole salmon, have the fish monger clean, skin and fillet it so that you have two whole fillets.
2. Check the fillets for large internal bones and remove these with a clean pair of pliers or scissors.
3. You can make individual serves using salmon steaks rather than a whole fish if desired.
4. If using a larger fish eg 5lb, wrap each fillet in buttered foil and precook for about 15 minutes.
5. Do not overcook or it will fall apart in the next step!
6. Allow to cool in the fridge.
7. Chop the preserved ginger and mix with currents and butter.
8. Spread mixture over the fish and sandwich the fillets together.
9. Wrap the fish in pastry and decorate as required.
10. Glaze with egg wash.
11. Bake for 30- 45 minutes.
12. Cook for the first 20 mins in a moderate- hot oven, then reduce heat to slow for the remainder.
13. If using ready made pastry be guided by cooking instructions on the packet.
14. Chop shallots and sweat in butter.
15. Add herbs and gently cook for a minute of two.
16. Add the flour and mix.
17. Add cream.
18. Bring gently to the boil and cook for 5 mins stirring all the time.
19. Stir in mustard, egg yolk and lemon juice.
20. Check seasoning and adjust to taste.
21. Serve the fish on a platter decorated with fresh sprigs of chervil and tarragon.
22. Serve the sauce separately in a gravy boat.