| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Scottish |
Coxon’s kit, Coxon2 |
4 |
servings |
INGREDIENTS
| 140 |
g |
Puff pastry |
| 300 |
g |
Salmon fillet |
| 2 |
|
Sheets nori seaweed |
| 25 |
g |
Rice; cooked and chilled |
| 1 |
|
Shallot; finely chopped |
| 1 |
ts |
Parsley |
| 1 |
|
Stick lemon grass; finely chopped |
|
|
Ginger root; finely chopped |
| 1/2 |
|
Lime; juice of |
|
|
Eggwash |
| 1 |
cn |
Anchovies |
|
|
Black pepper; crushed |
INSTRUCTIONS
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.
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