Salmon Lemon Butter en croute
Another great sharing Valentine’s meal for two, this is so easy to make
and looks very impressive when you bring it to the table. The lemon and parsley
butter melts in between the salmon fillets complimenting it wonderfully.
You will need
2 – 150 Gm Salmon Fillets (skinned)
500 Gm readymade Puff Pastry
100 Gm - Lemon and Parsley Butter
1 – Egg (beaten)
For
the lemon parsley butter
100
Gm – Butter (softened not melted)
1
table spoon – Fresh Parsley (finely chopped)
The
zest and juice of half a lemon
To
make the flavoured butter beat the softened butter, parsley and lemon zest in a
bowl then add the lemon juice little by little as you are mixing.
Roll out some of the puff pastry about 3 - 4 mm thick so that
when you place the fillets onto it you have about 4 cm of pastry all the way
round.
Roll out another piece of pastry about 8
cm bigger than the first piece.
Place the salmon onto the first piece,
season with salt and pepper and spread a generous layer of lemon parsley
butter and place the other fillet on top then season with salt and pepper.
Brush on some beaten egg around the edge
of the pastry and place the larger piece on top and crimp the edges together
firmly.
If you want to you can also make a fish
scale pattern on the pastry with a teaspoon.
Put in the fridge to chill for 30
minutes.
After 30 minutes pre heat your oven to
200°c and place your salmon parcel into the oven for 25 minutes until the fish
is cooked through.
Serve with rice or vegetables on a platter or large plate and slice up
at the table.
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