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Friday, 14 February 2014

Salmon en Croute

Fresh salmon fillet and salmon mousse wrapped in home made pastry, roasted and served with a white wine & mushroom cream sauce - delicious!

Here's what  you need for 2 portions;
2 salmon fillets (skinned & pin boned) approx 180g each plus an extra piece if making salmon mousse
1 quantity short crust pastry click here for recipe
For the sauce;
2-3 button mushrooms sliced
50ml white wine
50ml double cream

Start by  making the pastry and leave in the fridge to rest.  This recipe can be made with puff pastry but I prefer short crust.  It is quicker to make and has a lower fat content.

Now for the mousse.  A thin layer of mousse under the salmon helps to absorb some of the juice that the salmon releases when cooking.  Without the mousse there is a danger that your pastry will go soggy!  To make the mousse take about 100g raw salmon, 50ml double cream, pinch of tarragon and salt & pepper to season.  Put the whole lot in  a food processor and blitz to form a smooth  mousse.

Pre heat the oven to 180C.  Cut the pastry in half and roll out both pieces.  Each piece should be big enough to wrap around the salmon with only a small overlap at the top and about 3-4mm thick.  In the centre of each piece spread a little mousse and place the salmon fillet on top, bring the pastry up and join in the middle, seal the ends and trim off any excess.  For a beautiful finish egg wash the pastry before putting in the oven.

Cook for 15-20 minutes until the pastry is golden brown.  While the salmon is cooking make the sauce.  Fry off the mushrooms in a little butter, add the wine, bring to the boil and allow to cook for 2 minutes, add the cream, a pinch of salt, bring to the boil and then simmer until a rich sauce consistency is achieved.