Serves 4-6
25g butter
1 tbsp olive oil
1 onion, very finely chopped
250g baby mushrooms, very finely chopped
3 garlic cloves, crushed
handful of fresh flatleaf parsley leaves, chopped
2 tbsp Brandy
2 tbsp double cream
375g all butter puff pastry
500g skinless salmon fillet, pin boned
1 large free range egg, beaten
Preheat the oven to 200, 180 fan, gas mark 6. In a large frying pan heat the butter and olive oil over a medium heat. Add the onion and gently fry got 10 mins until soft.
Add the mushrooms and garlic and cook for 15 mins, stirring from time to time. Stir in the parsley, then add the Brandy. Simmer for 5 mins to reduce the brandy, then stir in the cream. Take off the heat and set aside to cool.
Cut the pastry in half, then roll both pieces out until they're big enough to sandwich the fish and leave a 3cm border. Put one of the pieces onto a non stick baking sheet and place the fish fillet on top.
Brush the edges with egg and spread the mushroom mixture over the fillet. Cover with the other piece of pastry and gently press over the fish so it fits snugly. Trim the edges to a 1.5cm border and crimp to seal. Slash the top diagonally 4 times and brush with beaten egg. Bake for 20 minutes until the pastry is golden.
25g butter
1 tbsp olive oil
1 onion, very finely chopped
250g baby mushrooms, very finely chopped
3 garlic cloves, crushed
handful of fresh flatleaf parsley leaves, chopped
2 tbsp Brandy
2 tbsp double cream
375g all butter puff pastry
500g skinless salmon fillet, pin boned
1 large free range egg, beaten
Preheat the oven to 200, 180 fan, gas mark 6. In a large frying pan heat the butter and olive oil over a medium heat. Add the onion and gently fry got 10 mins until soft.
Add the mushrooms and garlic and cook for 15 mins, stirring from time to time. Stir in the parsley, then add the Brandy. Simmer for 5 mins to reduce the brandy, then stir in the cream. Take off the heat and set aside to cool.
Cut the pastry in half, then roll both pieces out until they're big enough to sandwich the fish and leave a 3cm border. Put one of the pieces onto a non stick baking sheet and place the fish fillet on top.
Brush the edges with egg and spread the mushroom mixture over the fillet. Cover with the other piece of pastry and gently press over the fish so it fits snugly. Trim the edges to a 1.5cm border and crimp to seal. Slash the top diagonally 4 times and brush with beaten egg. Bake for 20 minutes until the pastry is golden.
This looks really good. I love Salmon and am always looking for a new way to make it!!! Thanks :)
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