salmon en croute
|Serves: 6 |
Prep Time: 15”
Cook Time: 40” + 25”
1: Fry shallots and onion in butter and oil until soft. Add mushrooms and cook till almost dry. Stir in cream and allow to heat through and thicken slightly. Cool and fold in ricotta cheese.
2: Roll out pastry sheet, top with salmon down one side, leaving an inch from margin, squeeze lemon juice.
Season with salt and pepper.
Fry spinach in 1/2 tbsp oil till wilted. Squeeze out excess water.
Top salmon with spinach and mushroom mixture.
Fold over pastry and seal with beaten egg wash. Brush top of pastry with egg wash. Make three cuts on top to vent pastry. Chill till ready to bake.
3: Bake at 220 degrees C for 25 mins till golden brown.
4: Serve with hollandaise sauce, made according to packet instructions.
|1 tbsp butter|
1 tbsp olive oil
3 shallots, peeled and sliced
2 garlic cloves, crushed
1 punnet mushrooms / mixed and quartered
1 tbsp chopped flat leaf parsley
1/3 c cream
1/2 c ricotta cheese
2 bags fresh spinach
1/2 tbsp oil
3 puff pastry sheets
6 fillets salmon, cooked and flaked
Salt and pepper
Hollandaise sauce (Schwartz)