Salmon with Belgian Endive and Roquefort from The Game Cookbook by Clarissa Dickson Wright and Johnn
I really like the combination of Belgian endive, Roquefort, and salmon, but if you don’t have Belgian endive, use spinach and just lightly blanch it, and then make sure it is well wrung out.
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 app.ckbk.com.
Ingredients
- salt and pepper
- juice of ½ lemon
- puff pastry dough
- 1 head Belgian endive
- egg for glazing
- ¼ cup (½ stick) butter
- 4 ounces Roquefort cheese (about 1 cup)
- 3-pound salmon, skinned and boned
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