Salmon in Pastry from Great British Chefs 2 by Stephen Markwick
To make the Sauce Messine, place all the ingredients in a food processor and blend until smooth. Pour into a double saucepan and cook over gently simmering water – do not cook over direct heat, or...
Ingredients
- 1 tablespoon lemon juice
- 2 teaspoons Dijon mustard
- a good handful of parsley, chervil and tarragon
- salt and freshly ground black pepper
- 3 pieces stem ginger in syrup, finely chopped
- 750 g/½ lb salmon, filleted and skinned
- 250 g/8 oz shortcrust pastry, thinly rolled
- 40 g/½ oz currants
- 125 g/4 oz butter, softened
- egg wash, for brushing
- 2 shallots, chopped
- 600 ml/1 pint whipping cream
- 2 egg yolks
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