Salmon en Croute
Salmon en Croute is such a favourite. This one is packed with a prawn mousse and spinach and is served with a tasty beurre bland sauce! Yum!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.
Cooking tools:
- Food processor
- Fine-mesh sieve
- Pastry brush
- Oven
- Baking sheet
- Saucepan
- Stove
- Whisk
- Chef's knife
- Cutting board
Ingredients
- 850g piece salmon, cut in 1/2
- Spinach
- 2 x 300g all butter puff pastry
- 200gg raw tiger prawns
- 75ml double cream
- Salt
- pepper
- 2 egg yolks for egg wash
- Beurre Blanc Sauce
- 350g butter
- 25ml double cream
- 1 shallot , peeled and diced
- 50ml white wine or white wine vinegar
- Few peppercorns
- 1 bay leaf
- 1 lemon
- Few chives sliced
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