Salmon En Croute
- 12 ounces fish fillets haddock, whiting or cod
- 6 ounces bread crumbs
- 1 each lemon juice and grated rind
- 1 tablespoon chives fresh snipped
- 1 tablespoon parsley leaves fresh chopped
- 1 each eggs
- 4 tablespoons sunflower oil
- 1 pound puff pastry ready made, thawed, if frozen
- 2 large salmon fillets
- 1 each eggs beaten, to glaze
- 1 x seasonings
- Pre-heat the oven to 400F (200C).
- Put the white fish, breacrumbs, lemon juice and rind, chives, parsley, egg and oil in a food processor.
- Whizz until smooth, then season to taste.
- Roll out the pastry to a long, oval shape 6 inches longer than the salmon and 2 1/2 times as wide.
- Place a fillet in the centre of the pastry, spread over the white fish paste and sandwich with the other fillet.
- Cut diagonal lines along each side of the puff pastry about 1/2 inch apart, leaving 3 inches at each end uncut.
- Bring the sides together, criss-cross the cut strips over each other and secure them with beaten egg.
- Fold one end into a triangle to make the shape of a fish head and cut a wedge from the other end to make the shape of a tail Lift fish on to a greased baking tray.
- Brush pastry with beaten egg and bake for 35 to 40 minutes.
- The fish is ready when a skewer inserted between the plaits comes out clean.
haddock, bread crumbs, lemon juice, chives, parsley, eggs, sunflower oil, pastry ready, salmon, eggs, seasonings
Taken from recipeland.com/recipe/v/salmon-en-croute-34717 (may not work)