“Fillet au Salmon en Croute” Baked Salmon Recipe

BAKED SALMON
1 x Side Salmon (1.5-2lbs)
8oz White Rice Boiled
2 x Boiled Eggs (Grated)
1/2oz Chopped Parsley
4 x Asparagus Spears
Salt/Pepper/Cayenne Pepper
2oz Smoked Salmon (Chopped)
2 x Ready Rolled Puff Pastry

Recipe from Kevin Ray, Chef @ Wildings Seafood Restaurant

Cook Rice & Bind with Eggs, Asparagus, Smoked Salmon & Parsley, Season to

Cut Salmon in Half, Length Wise & Place First Half onto Sheet of Pastry

Top the Salmon with the Rice Mix, Then Remainder of Salmon

Brush around Side of Puff Pastry Base with Egg & Place Second Sheet On

Place in Pre-Heated Oven (180oc) & Bake for Approx 50 mins

Taste

Top, Sealing All Around & Brush with Egg

Salt/Pepper/Cayenne Pepper

2oz Smoked Salmon (Chopped)

2 x Ready Rolled Puff Pastry

Cook Rice & Bind with Eggs, Asparagus, Smoked Salmon & Parsley, Season to

Cut Salmon in Half, Length Wise & Place First Half onto Sheet of Pastry

Top the Salmon with the Rice Mix, Then Remainder of Salmon

Brush around Side of Puff Pastry Base with Egg & Place Second Sheet On

Place in Pre-Heated Oven (180oc) & Bake for Approx 50 mins

Taste

Top, Sealing All Around & Brush with Egg

1 Pint Fresh Fish Stock OR 1 x Fish Stock Cube

SAUCE

23g Butter

23g Flour

1 x Finely Diced Onion

230ml White Wine

500ml Double Cream

Sauté Onion in Butter, Add White Wine, Reduce Sauce & add Stock of

Choice

Add Flour Stirring Until a Soft Paste, Gradually Add Cream, Bring to the

Boil, Season with Lemon Juice, Salt & Pepper