SALMON EN CROUTE

 

Serves 4

Preparating Time:  20 minutes

Cooking Time: 20 minutes

 

Delcious served with a dressed salad and or season baby vegetables

 

Ingredients:

 

25g / 1oz butter

2 packs of asparagus, trimmed

1 tbsp fresh chopped tarragon (or dried)

140g / 5 0z cream cheese

Finely grated zest of one lemon

2 x 340g pack of frozen puff pastry, (thawed)

4 generous skinless salmon fillets

1 large egg, beaten

Sea Salt

Freshly ground black pepper

 

 

AND THIS IS WHAT YOU DO....

 

1. Pre heat the oven  200C/ Fan 180C/Gas 5.
    

2. Steam the asparagus over boiling water for about 4 - 6 minutes.
    

3. Asparagus can be substituted with watercress, rocket and baby spinach leaves if preferred.
    

4. Melt the butter in a large saucepan and add the tarragon allowing to infuse for a few minutes.    Take off the heat and allow to cool for a bit.
    

5. Put the lemon zest and cream cheese into a clean mixing bowl and add a little butter, stirring well, but keeping a reasonable texture for spreading
    

6. Roll out the two pasty rectangles on to a lightly floured surface.
    

7. Place one pastry sheet onto an oiled baking sheet.
    

8. Season the fish, arrange two fillets side by side longways on the pastry, and the other two fillets next to them leaving a small border for sealing.
    

9. Spread the cheese mixture on top of the fish, lay the asparagus tips over the top, one lot on top of the first two fillets and the rest on the second two fillets.
    

10. Now cover with the second sheet of pastry, brush both the bottom edge to form a tight seal, pinching the edges and then brush the top of the pie with the remaining egg.
     

11. Bake for about 20 minutes until puffed and golden.
     

12. Serve with a cream and white wine sauce flavoured with tarragon.