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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Welsh

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. If using a whole salmon, have the fish monger clean, skin and fillet it so that you have two whole fillets. | 2. Check the fillets for large internal bones and remove these with a clean pair of pliers or scissors. | 3. You can make individual serves using salmon steaks rather than a whole fish if desired. | 4. If using a larger fish eg 5lb, wrap each fillet in buttered foil and precook for about 15 minutes. | 5. Do not overcook or it will fall apart in the next step! | 6. Allow to cool in the fridge. | 7. Chop the preserved ginger and mix with currents and butter. | 8. Spread mixture over the fish and sandwich the fillets together. | 9. Wrap the fish in pastry and decorate as required. | 10. Glaze with egg wash. | 11. Bake for 30- 45 minutes. | 12. Cook for the first 20 mins in a moderate- hot oven, then reduce heat to slow for the remainder. | 13. If using ready made pastry be guided by cooking instructions on the packet. | 14. Chop shallots and sweat in butter. | 15. Add herbs and gently cook for a minute of two. | 16. Add the flour and mix. | 17. Add cream. | 18. Bring gently to the boil and cook for 5 mins stirring all the time. | 19. Stir in mustard, egg yolk and lemon juice. | 20. Check seasoning and adjust to taste. | 21. Serve the fish on a platter decorated with fresh sprigs of chervil and tarragon. | 22. Serve the sauce separately in a gravy boat. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
salmon	2	lbs		-	-	-	-
gingerroot	2 -3		preserved	201.7333	0.0	44.88	1.1333
currant	1	tablespoon		4.41	1.0766	0.098	0.0287
butter	2	ounces	salted	323.19	14.8497	10.0983	27.215999999999998
shortcrust pastry	8	ounces		201.7333	0.0	44.88	1.1333
egg				-	-	-	-
shallot	2			230.4	53.76	8.0	0.32
butter	1	ounce		323.19	14.8497	10.0983	27.215999999999998
parsley	4	teaspoons	chopped	1.8	0.3165	0.1485	0.0395
chervil	2	teaspoons	chopped	2.844	0.5892	0.2784	0.0468
tarragon	2	teaspoons	chopped	3.54	0.6026	0.2732	0.0869
flour	1	teaspoon		12.0475	2.6376	0.1959	0.0467
single cream	1/2			201.7333	0.0	44.88	1.1333
grainy mustard	1	teaspoon		201.7333	0.0	44.88	1.1333
egg yolk	1			54.74	0.6103	2.6962	4.5118
lemon juice				-	-	-	-
salt pepper				201.7333	0.0	44.88	1.1333

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.