| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Chef, On, A, Shoestring |
4 |
servings |
INGREDIENTS
| 1 |
tb |
Oil |
| 4 |
oz |
Cream cheese |
| 2 |
tb |
Dill; chopped |
|
|
Lemon juice |
|
|
Salt and pepper |
|
|
Filo pastry |
| 2 |
oz |
Butter; melted |
| 4 |
|
3 oz salmon steaks; boned and skinned |
| 2 |
oz |
Shallots; chopped |
| 4 |
oz |
Unsalted butter |
| 2 |
oz |
Double cream |
| 1 |
ds |
White wine vinegar |
| 1 |
|
Glass white wine |
| 2 |
tb |
Dill; chopped |
|
|
Black pepper |
INSTRUCTIONS
FOR THE SAUCE
Pre-heat oven to 220C (Gas 7). Heat oil and seal the "bone side" of the
salmon. Take out and leave to cool.
Mix the cheese with the dill, lemon juice, salt and pepper.
Lay a sheet of filo pastry on the table and brush with melted butter. Fold
it in half and place a quarter of the filling on the pastry with the salmon
on top and fold pastry, making a parcel, cutting away any extra.
Brush with the melted butter and place on baking sheet. Repeat with
remaining 3 salmon steaks.
Bake in oven for 15-20 minutes,
To make sauce: Cook the shallots in 1 oz butter; add the wine and reduce
the heat.
Add double cream. Bring to the boil and add white wine vinegar. Take 8oz
cold butter and chop. Whisk into cream mixture and season.
Lastly, add the dill and serve.
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