Scottish salmon

Yield: 4 servings

Measure Ingredient
140 grams Puff pastry
300 grams Salmon fillet
2 Sheets nori seaweed
25 grams Rice; cooked and chilled
1 Shallot; finely chopped
1 teaspoon Parsley
1 Stick lemon grass; finely chopped
Ginger root; finely chopped
½ Lime; juice of
Eggwash
1 can Anchovies
Black pepper; crushed

Sweat off the shallot, ginger, lemon grass in a little oil. Crush the anchovies into a paste using a pestle and mortar.

Add the shallot mix and the anchovies to a bowl containing the cooked rice, parsley and lime juice. Add the black pepper and check the seasoning.

Roll out the pastry to 50 x 25cm rectangle, using a lattice pastry cutter roll over (down the centre) ½ of the pastry. Place a layer of anchovy mix on and under the salmon fillet, cover with a lightly dampened nori leaf and cover with the trellis of puff pastry.

Eggwash the sides and join together, completely encasing the fish. Egg wash the trellis and leave to rest for 20 minutes. Place into the oven and cook for 20-25 minutes.

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Carlton Food Network

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