Friday, 24th November 2017
RECIPES Article
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This Month's Magazine
Salmon en Croute

Salmon en Croute

The Chef at COCOMO says that Wellingtons are very fashionable again, but they don’t have to be expensive or contain beef. A whole salmon en croûte is an amazing Christmas party centrepiece.

Ingredients

• 2 medium cucumbers, peeled
• 4 tbsp Dijon mustard
• 3 tbsp honey
• 1 tbsp white wine vinegar
• 50g fresh dill finely chopped
• salt and freshly ground black pepper
• 1 x 380g ready-made puff pastry sheet
• plain flour, for dusting
• 1 x 2.8kg salmon skin removed and filleted into 2 pieces
• 1 free-range egg, beaten, combined with a little milk


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Preparation method

  1. Preheat the oven to 180C/350F/Gas 4. Line a large baking tray with baking parchment.
  2. Slice the cucumbers lengthways, scrape out the seeds with a teaspoon, and chop into 1cm thick pieces.
  3. Place the cucumbers in a mixing bowl with the mustard, honey, vinegar and finely chopped dill. Season well with salt and freshly ground black pepper and set aside.
  4. Roll the pastry out to 40cm/16in x 30cm/12in on a lightly floured surface. Lay on the lined baking tray
  5. Lay one fillet in the centre of the pastry, pile half of the filling on top and then cover with the second fillet.
  6. Brush the edges of the pastry with the mixture of milk and beaten egg.
  7. Fold the pastry over the fish, sealing the edges by pressing them together, leaving a gap in the centre, so that you can see
    inside.
  8. Brush the pastry with more beaten egg and milk and bake for 45 minutes.
  9. Serve with the remaining cucumber
    mixture



Kokomo Cocktail Bar & Restaurant
Avenida Pernet, Urb. Atalaya Golf, TnzFRV1LwIo
+34 951 272 208
More Information
Kokomo Cocktail Bar & Restaurant

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