Salmon Lemon Butter en croute

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.

Put in a ramekin and place in the fridge, this will make more than you will need for the dish but it will keep for a couple of weeks in the fridge.

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.