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 Salmon salsa verde en croûte

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Age : 49
Registration date : 2008-09-25

PostSubject: Salmon salsa verde en croûte   November 8th 2012, 10:05 am

Salmon salsa verde en croûte

Serves 6
For the salsa verde
3 tbsp flat-leaf parsley
2 tbsp fresh basil leaves
2 tbsp fresh mint leaves
1 garlic clove, halved
3 anchovy filets
2 tbsp Dijon mustard
1 egg yolk
freshly ground black pepper
2 x 12oz (350g) salmon filets,
skinned and bones removed
17oz package all-butter puff pastry
a little all-purpose flour, to dust
1 egg beaten with 1 tbsp milk
For the dressing
2 large firm but ripe tomatoes
2 scallions, finely chopped
2 tsp sugar
2 tbsp white wine vinegar
1⁄4 cup olive oil
1⁄2 tsp Dijon mustard
1 tbsp freshly chopped parsley

1 To make the salsa verde, put the herbs into a processor and blend until smooth. Add the
garlic, anchovies, mustard, egg yolk (egg for 12), and some freshly ground black pepper
(but no salt) and blend again until smooth.
2 Arrange one filet on a cutting board and spread the salsa verde over the top in an even layer.
Sit the other filet on top so it looks like a whole fish.
3 Roll out the pastry so it is long enough and wide enough to enclose the filets completely
(freeze the rest for later) and place on a piece of lightly floured baking parchment. Sit the filets
in the center and brush the pastry with the beaten egg (reserving some for later). Fold the ends
of the pastry over the filet and bring the sides up to meet at the top. Pinch the edges together
with your fingers. Chill for a minimum of 30 minutes.
4 Preheat the oven to 425˚F (220˚C) and put a baking sheet in to get hot. Brush the en croûte
with beaten egg, then coarsely grate the frozen pastry and scatter on top.
5 Transfer the en croûte (still on the baking parchment) to the hot baking sheet and bake for
25–30 minutes (35–40 minutes for 12) or until the pastry is golden and cooked at the top and
bottom. Allow to rest at room temperature for about 15 minutes.
6 Meanwhile, make the dressing. Plunge the tomatoes into boiling salted water for 1 minute,
then remove with a slotted spoon, plunge into cold water, and drain. Remove the skins, then
seed, cut into dice (see page 166), and put in a bowl. Add the remaining ingredients, season
with salt and freshly ground black pepper, and stir to combine.
7 Carve the en croûte into thick slices and serve the dressing alongside in a bowl.

A hungry stomach seldoms scorns plain food.
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