Salmon In Pastry With Herb And Cream Sauce Recipes

Steps:

• If using a whole salmon, have the fish monger clean, skin and fillet it so that you have two whole fillets.
• Check the fillets for large internal bones and remove these with a clean pair of pliers or scissors.
• You can make individual serves using salmon steaks rather than a whole fish if desired.
• If using a larger fish eg 5lb, wrap each fillet in buttered foil and precook for about 15 minutes.
• Do not overcook or it will fall apart in the next step!
• Allow to cool in the fridge.
• Chop the preserved ginger and mix with currents and butter.
• Spread mixture over the fish and sandwich the fillets together.
• Wrap the fish in pastry and decorate as required.
• Glaze with egg wash.
• Bake for 30- 45 minutes.
• Cook for the first 20 mins in a moderate- hot oven, then reduce heat to slow for the remainder.
• If using ready made pastry be guided by cooking instructions on the packet.
• Chop shallots and sweat in butter.
• Add herbs and gently cook for a minute of two.
• Add the flour and mix.
• Add cream.
• Bring gently to the boil and cook for 5 mins stirring all the time.
• Stir in mustard, egg yolk and lemon juice.
• Check seasoning and adjust to taste.
• Serve the fish on a platter decorated with fresh sprigs of chervil and tarragon.
• Serve the sauce separately in a gravy boat.

Steps:

• In a small, deep bowl, blend together the butter, tarragon, a half teaspoon of salt, four grinds of the pepper mill and the lemon juice.
• Cut the salmon into four serving pieces. Using a sharp knife, cut a pocket into the side of each piece, trying to make the cut as deep as possible without cutting through the other side. Divide the tarragon butter into four portions and stuff into the fish.
• Roll out the puff pastry to a thickness of about an eighth of an inch. Divide into four squares and brush lightly with cold water. Lay each piece of fish on top and roll the pastry over to cover, pressing down to seal, then trim away the excess. Arrange on an ungreased baking sheet with a rim and brush the pastry with the beaten egg. Chill at least half an hour.
• Heat the oven to 400 degrees.
• Start the sauce by combining the stock, Champagne, shallots and mushrooms in a saucepan. Cook until the liquid is reduced by half. Add a half cup of the cream and cook until it thickens enough to coat the back of a spoon. Strain, then keep warm. Whisk the remaining cream in a deep bowl until it starts to thicken.
• Bake the salmon for 12 minutes or until the pastry is lightly browned. Transfer each packet to a warm serving plate and slice into four or five pieces on a slight diagonal. Add the fines herbes to the sauce, whisk in the whipped cream and spoon alongside the packets.

Steps:

• Drain and reserve liquid from salmon. Mix egg, onion, bread crumbs and salmon together.
• Make into patties. If mixture is too dry to form into patties, add reserved liquid from salmon.
• In a frying pan, heat olive oil. Place patties in pan. Brown on each side, turning gently. Drain on paper towels and serve.

Steps:

• Preheat oven to 400 degrees.
• Place whole salmon fillet inside a 13X9 baking dish. Pour wine over salmon and sprinkle with freshly ground black pepper and finely minced onion.
• Bake for 15-20 minutes basting with wine every 5 minutes or so. Do not overcook the salmon.
• In a small sauce pan over very low heat combine sour cream, cream, Dijon mustard, honey, fresh dill and the juice of one lemon (about two tablespoons or so). Stir sauce until warmed.
• Remove salmon from oven. Place servings on plates, top with sauce and sprinkle with capers. Enjoy!

Steps:

• In a saucepan or skillet, melt butter over medium heat. Whisk in flour, stirring constantly, until a smooth paste is formed. Gradually add milk and reserved liquid from peas, stirring constantly, until a smooth thick gravy is formed.
• Flake salmon into a bowl, breaking apart any large pieces. Stir salmon and peas into the sauce carefully with a wooden spoon to avoid mashing the peas. Cook until heated through. Adjust seasoning with salt and pepper.
• Toast bread in toaster oven or broiler pan. Butter, if desired, and top with salmon mixture.