Salmon In Pastry with Ginger and Currants Served with A Herb and Cream Sauce Recipe
Summary
Preparation Time15 MinCooking Time2 Hr 0 Min
Ready In2 Hr 15 MinDifficulty LevelMedium
Health IndexHealthyServings2
Interest GroupEveryday
Ingredients
| Salmon | 2 Pound | |
| Salt | To Taste | |
| Pepper | 1 | |
| Preserved ginger-2-3 pieces of | ||
| Currants | 1 Tablespoon | |
| Slightly salted butter-50 g / 2 oz | ||
| Shortcrust pastry | 225 Gram | |
| Egg for egg wash | ||
Directions
GETTING READY
1. Clean the salmon and fillet it
2. Skin the fish properly
3. Remove any internal bones with a pair of pliers
4. Section the fish into two parts
5. Season the sides with salt and pepper and set aside till required
MAKING
6. Rinse the ginger by washing off the syrup
7. Chop the ginger finely and mix the ginger with the currants and the softened butter
8. Spread this mix over the fish slices
9. Sandwich the fish together
10. Roll out the pastry and set the salmon on top of it.
11. Make a neat parcel of the fish and the pastry
12. Egg-wash the pastry and bake for 30-45 minutes. For the first 20 minutes, cook at 220° C / 425° F / Gas Mark 7 and then reduce the temperature to 150° C / 300° F / Gas Mark 2 for the remainder of the time.
SERVING
13. Serve hot immediately with sour cream and chives
1. Clean the salmon and fillet it
2. Skin the fish properly
3. Remove any internal bones with a pair of pliers
4. Section the fish into two parts
5. Season the sides with salt and pepper and set aside till required
MAKING
6. Rinse the ginger by washing off the syrup
7. Chop the ginger finely and mix the ginger with the currants and the softened butter
8. Spread this mix over the fish slices
9. Sandwich the fish together
10. Roll out the pastry and set the salmon on top of it.
11. Make a neat parcel of the fish and the pastry
12. Egg-wash the pastry and bake for 30-45 minutes. For the first 20 minutes, cook at 220° C / 425° F / Gas Mark 7 and then reduce the temperature to 150° C / 300° F / Gas Mark 2 for the remainder of the time.
SERVING
13. Serve hot immediately with sour cream and chives
Chef
