Scottish Salmon

Scottish Salmon Ingredients

140 g Puff pastry	1 Stick lemon grass; finely
300 g Salmon fillet	Ginger root; finely chopped
2 Sheets nori seaweed	1/2 Lime; juice of
25 g Rice; cooked and chilled	Eggwash
1 Shallot; finely chopped	1 cn Anchovies
1 ts Parsley	Black pepper; crushed

Instructions for Scottish Salmon

Sweat off the shallot, ginger, lemon grass in a little oil. Crush the anchovies into a paste using a pestle and mortar. Add the shallot mix and the anchovies to a bowl containing the cooked rice, parsley and lime juice. Add the black pepper and check the seasoning. Roll out the pastry to 50 x 25cm rectangle, using a lattice pastry cutter roll over (down the centre) 1/2 of the pastry. Place a layer of anchovy mix on and under the salmon fillet, cover with a lightly dampened nori leaf and cover with the trellis of puff pastry. Eggwash the sides and join together, completely encasing the fish. Egg wash the trellis and leave to rest for 20 minutes. Place into the oven and cook for 20-25 minutes. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.

Main Ingredient: FishCuisine: Uncategorized

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