Salmon en croute
Ingredients
- 550g/1lb 3½oz puff pastry, at room temperature
- flour, for dusting
- 55g/2oz unsalted butter
- 3 large shallots
- 450g/1lb chestnut mushrooms, sliced
- 675g/1lb 8oz salmon fillet, skinned and sliced into 4cm/1½in slices
- 1 lemon, juice only
- 1 large bunch fresh dill
- 1 tbsp olive oil
- salt and freshly ground black pepper
- 170g/6oz basmati and wild rice packet mix, cooked according to packet instructions, rinsed and cooled
- splash white wine
- 1 large free-range egg, beaten
- pinch of salt
- 200ml/7fl oz double cream
- ½ lemon, juice only
- freshly ground black pepper
Organization Tags
Tags easily organize your Recipe Library
Comments