Salmon in pastry with herb and cream sauce

Recipe by Tess8728
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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