Salmon en Croute

by angel

Servings:

INGREDIENTS

1 small piece salmon (approximately 1 1/2 lb.)**
2 Tbsp. heavy cream
1/2 level tsp. chopped dill
salt and black pepper
3 strips bacon
8 oz. frozen puff pastry -- thawed
1 egg yolk
1 Tbsp. milk
lemon wedges (garnish)

INSTRUCTIONS

Cook asparagus 20 to 30 minutes. Use tips and rub through sieve or blender. Stir in cream and dill and season to taste with pepper. Spread mixture over one fillet and put other fillet on top. Spread remaining puree on top of this. Wrap bacon fillets.

Roll out pastry to about 12x10-inches (30cm x 25cm). Place salmon in center (carefully) and wrap pastry around the fish. Beat egg yolks lightly with milk and brush edges of pastry. Seal long joint firmly with more egg.

Place on wet baking tray with the seam beneath. Cut one or two holes for steam to escape. (You can decorate the top with leaves made from pastry.) Brush with remaining egg and milk. Bake in center of 425ºF (210ºC) oven for 20 minutes. Lower heat to 375ºF. (190ºC) and bake 20 to 25 minutes or until pastry is golden brown. Garnish with lemon wedges. Serve hot or cold.

CHEF COMMENTS

**Ask fishmonger to skin and fillet it and give you two long fillets.<br />
<br />
Traditional side dishes: <br />
new potatoes tossed in butter and dill cucumber salad. <br />
Well worth the trouble!

Tagged: maincourses, salmon, seafood add tags

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