Salmon en croûte with ginger raisins
Ingredients
- 100g butter softened
- 40g blanched almonds chopped
- 40g currants
- 4 balls stem ginger in syrup, very finely chopped
- grating of nutmeg
- 500g block puff pastry
- 1½ tbsp semolina
- 2 salmon side portions (about 500g each) cut from the middle, boneless and skin removed
- ½ lemon juiced
- 1 egg yolk
- 2 tbsp milk
- 15g butter
- 1 shallot very finely chopped
- 1½ tsp plain flour plus extra for dusting
- 350ml double cream
- 1½ tsp Dijon mustard
- 1 tbsp each finely chopped parsley and chervil (or 2 tbsp chopped parsley)
- 2 tarragon sprigs, leaves picked and chopped
- ½ lemon juiced
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