Salmon en Croute
Ingredients:
* 1 piece deboned salmon
* fresh tomato
* small tin chopped tomatoes
* spinach
* short crust pastry (see recipe)
* fresh tomato
* small tin chopped tomatoes
* spinach
* short crust pastry (see recipe)
* lemon
* salt and pepper to season
* olive oil
* garlic
Method:
1. Make the pastry as per the recipe. Roll out thinly and cut two pieces large enough to cover the salmon. (There must a at least a 2cm edge around the salmon so you can seal the pastry well - the top layer will need to be sightly bigger to give room for the filling.
2. Score the salmon and rub with olive oil, salt and pepper and lemon juice
3. Place the salmon on bottom layer of pastry. Fry the spinach with the garlic and layer on top. Add half tin tomatoes (drained to avoid soggy pastry) and sliced fresh tomatoe on top.
4. Place the pastry top over the salmon and press the edged together with a fork. Cut three slits into the top of the pastry to allow air to escape. Egg was the top
5. Bake in the oven at 180 degrees until the pastry turns golden brown and the salmon is cooked through.
2. Score the salmon and rub with olive oil, salt and pepper and lemon juice
3. Place the salmon on bottom layer of pastry. Fry the spinach with the garlic and layer on top. Add half tin tomatoes (drained to avoid soggy pastry) and sliced fresh tomatoe on top.
4. Place the pastry top over the salmon and press the edged together with a fork. Cut three slits into the top of the pastry to allow air to escape. Egg was the top
5. Bake in the oven at 180 degrees until the pastry turns golden brown and the salmon is cooked through.
Extra Tips:
* use any left over pastry to decorate the top of the pastry.
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