Salmon in pastry with currants and ginger | Matching Food & Wine
The most popular fish main course I’ve ever made this recipe comes from Stephen Markwick, who in turn learnt it from the late, great George Perry-Smith
Ingredients
- 375g (13 oz) shortcrust pastry (Stephen's own recipe is on p. 61 of A Very Honest Cook)
- 110g (4 oz) butter, at room temperature
- 3-4 pieces stem ginger in syrup
- 2 tbsp currants
- A thick piece of wild or top quality farmed salmon (at least 700g/1 1/2 lbs) filleted, skinned and pin-boned
- 1 egg, beaten
- Salt and pepper
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