Wednesday, 24 July 2013

Recipe - Salmon en Croute

I don't want to brag (OK, I do a little bit) but I've had a string of particularly good cooking experiences. I think that might mean two interrelated things: that I'm a good cook when I stick to what I know (one pot or stick in the oven) and that I've got the hang of seasoning. I feel like maybe that means I should move on to cooking more complex things. Perhaps it's time to start making things bind? And maybe even tackling pastry. But I sort of don't want to since I'm enjoying everything being particularly delicious. But equally, I don't want to have plateaued already. We'll see.

Salmon en croute
4 skinless, boneless salmon fillets
2 leeks, chopped
1.5 tbsp double cream
1 tsp Dijon mustard
1 pack ready rolled short crust pastry

Place the salmon on one side of the rolled pastry.
Season well with salt and pepper.

Fry the leeks in butter until tender. Remove from heat then stir in the cream and mustard. 
Season with a little salt.

Pile the salmon with the leek mixture and fold over the pastry sheet. 
Brush with milk or egg and place in a hot oven for about 25 minutes.

Salsa verde new potatoes
New potatoes, quartered and boiled
1 tbsp capers
1 tsp Dijon mustard
1 tbsp white wine vinegar
1 tbsp black olives

In a food processor, combine the herbs, capers, mustard, vinegar, olives and a tablespoon of olive oil.
Dress the potatoes in the mixture then season, to taste.

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