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.

Steps

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'.

Ingredients

fresh salmon, preserved gingerroot, currants, salted butter, shortcrust pastry, egg, shallots, butter, fresh parsley, fresh chervil, tarragon, flour, single cream, grainy mustard, egg yolk, lemon juice, salt and pepper