SALMON EN CROUTE

Yields6 Servings
 6 salmon fillets, about 120g each
 1 kg puff pastry
 3 tbsp sundried tomato pesto
 8 black olives
 150 g frozen leaf spinach
 1 egg beaten
1

Preheat the oven to 200C/Gas6

2

Defrost the spinach and squeeze out all the water and divide into 6 portions

3

Divide the pastry into 6 equal portions and roll out each pastry portion. Place a fish fillet on top; cut the pastry around the fish, large enough to enclose the fillet and shape into a fish; reserve the trimmings

4

Lift the fish off the pastry and spread ½ tablespoon sundried tomato pesto underneath it; place the fish on top of the pesto; chop one black olive over it and cover with the spinach

5

Brush the edge of the pastry with beaten egg, fold over encasing the fish and filling and shape the mouth and tail of the fish

6

Place the pastry encased fish on an oiled baking tray and brush with some more beaten egg; cut pastry scales from the trimmings and stick on to the pastry case, so they overlap a little; cut a band of pastry and wrap round to outline the head; mark the eye with a piece of the remaining black olives

7

Brush the finished fish with beaten egg and bake in a preheated oven – 200C/Gas 6 – for about 20 minutes or until the pastry is golden

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