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Ingredientes
- 12 ounce White Fish Haddock, whiting or possibly Cod
- 6 ounce Fresh White Breadcrumbs
- Â Â Juice and Grated Rind of 1 lemon
- 1 Tbsp. Snipped Fresh Chives
- 1 Tbsp. Minced Fresh Parsley
- 1 x Egg
- 4 Tbsp. Sunflower Oil
- 1 lb Ready-Made Puff Pastry, Thawed, if frzn
- 2 lrg Salmon Fillets
- 1 x Egg, Beaten, to glaze
- Â Â Seasoning
Direcciones
- Ask your fishmonger to fillet a 2 1/2 salmon and keep the bones and trimming for the lemon cream sauce.
- Pre-heat the oven to 200C/400F/Gas 6. Put the white fish, breacrumbs, lemon juice and rind, chives, parsley, egg and oil in a food processor. Whizz till smooth, then season to taste. Roll out the pastry to a long, oval shape 6 inches longer than the salmon and 2 1/2 times as wide. Place a fillet in the centre of the pastry, spread over the white fish paste and sandwich with the other fillet. Cut diagonal lines along each side of the puff pastry about 1/2 inch apart, leaving 3 inches at each end uncut. Bring the sides together, criss-cross the cut strips over each other and secure them with beaten egg. Fold one end into a triangle to make the shape of a fish head and cut a wedge from the other end to make the shape of a tail Lift fish on to a greased baking tray. Brush pastry with beaten egg and bake for 35-40 min. The fish is ready when a skewer inserted between the plaits comes out clean.
- Serve on its own or possibly with "Cucumber Sauce (barry)" or possibly "Lemon Cream Sauce
- (barry)".
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 208g | |
| Recipe makes 6 servings | |
| Calories 419 | |
| Calories from Fat 190 | 45% |
| Total Fat 21.34g | 27% |
| Saturated Fat 3.83g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 131mg | 44% |
| Sodium 308mg | 13% |
| Potassium 530mg | 15% |
| Total Carbs 25.29g | 7% |
| Dietary Fiber 1.4g | 5% |
| Sugars 6.39g | 4% |
| Protein 29.98g | 48% |
