Salmon in pastry
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | pounds | Fresh salmon (skinned and boned) |
| 3 | ounces | Butter |
| 2 | Cloves of ginger in syrup (chopped into small pieces) | |
| 1 | tablespoon | Currants Salt and pepper, to taste |
| 1 | pounds | Puff pastry |
| 1 | Egg | |
Directions
Mix the butter, salt and pepper, cloves of ginger, currants, all together and fill the cavity of the fish with the mixture. Roll out the pastry until it is thin and wrap the fish into it making a parcel. Then trim the edges and brush the pastry with egg yolk.
Bake for 30-35 minutes at 425 F.
Herb Sauce
2 shallots ½ pint light cream 1 Tb chervil and tarragon Salt and pepper, to taste 2 oz. butter 1 tsp Dijon mustard 1 tsp plain flour Lemon juice Cook the shallots very gently until the onions are clear and soft but not brown. Next add the teaspoon of flour, ½ pint of cream, salt and pepper to taste and the teaspoon of Dijon mustard. Cook very gently (in a double boiler if available; a pan will do, but be very careful not to burn) for approx. 10 minutes. Then beat in 2 egg yolks until the mix- ture thickens. Finally add a squeeze of lemon juice. Place the fish on a serving dish and put the sauce in a sauce boat for the guests to help themselves. The fish can be sliced into 6 portions.
(From the "Doctor Who Cookbook," edited by Gary Downie <W.H. Allen; London; 1985>. Recipe contributed by the widow of Roger Delgado <the first Master>.)
From: Lorrill Buyens
Submitted By DALE SHIPP On 12-25-95