INGREDIENTS

INSTRUCTIONS

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
until 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 minutes. The fish is ready when a skewer inserted between
the plaits comes out clean.
Serve on its own or with "Cucumber Sauce (barry)" or "Lemon Cream Sauce
(barry)".
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Who hears \”Depart from me, for I never knew you\”?”