|
|
SALMON EN CROUTE 1 small piece salmon (approximately 1 1/2 lb.)** 2 Tbsp. heavy cream 1/2 level tsp. chopped dill salt and black pepper 3 strips bacon 8 oz. frozen puff pastry, thawed 1 egg yolk 1 Tbsp. milk lemon wedges (garnish) **Ask fishmonger to skin and fillet it and give you two long fillets. Cook asparagus 20 to 30 minutes. Use tips and rub through sieve or blender. Stir in cream and dill and season to taste with pepper. Spread mixture over one fillet and put other fillet on top. Remaining puree can be spread on top of this. Wrap bacon around. Roll out pastry to about 12 x 10-inches. Place salmon in center (carefully) and wrap around fish. Beat egg yolks lightly with milk and brush edges of pastry. Seal long joint firmly with more egg. Place on wet baking tray with the seam beneath. Cut one or two holes for steam to escape. (You can decorate the top with leaves made from pastry.) Brush with remaining egg and milk. Bake in center of 425 degrees oven for 20 minutes. Lower heat to 375 degrees and bake 20 to 25 minutes or until pastry is golden brown. Garnish with lemon wedges. Serve hot or cold. Traditional side dishes: new potatoes tossed in butter and dill cucumber salad. Well worth the trouble! This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |