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Hole in the Wall Salmon

Baked in Pastry with Ginger and Currants
For the pastry:
500g (1lb) white flour
2 teaspoons salt
275g (9oz butter), cold water
For The Flavoured Butter:
110g (4 oz.) Butter
30g (1oz) currants
4 pieces of stem ginger in syrup
salt and pepper
For Sauce Messine:
Handful of fresh tarragon and chervil
2 shallots
1 good dessertspoon Dijon mustard
Three quarters pint of cream
2 teasopoons plain Flour
Salt, pepper
Juice of 1 lemon
1 egg yolk
For The Salmon:
1 kg (2 lbs) Side of Salmon boned and Skinned
1 egg plus a little milk to make an egg wash
First make the pastry.
Cube the butter and either process with the flour in a processor or
rub in by hand and then add in the water to make a short crust pastry.
Soften the butter for the stuffing and chop the ginger finely and mash up together with the currants.
Cut the salmon in two and spread with theis mixture like the filling in a sandwich then sandwich together.
Roll out the pastry and wrap neatly around the salmon.
Put onto a baking tray with the seam side down and paint with the egg wash.
Cook at gas 6, 200C,400F for about 40 mts.
Put all the ingredients for the sauce in a blender and blend until smooth then tip into a small saucepan and cook over a gentle heat until it starts to bubble at the sides and thicken.
Now take off the heat and serve warm with the salmon.



April 16, 2008 03:41 PM | 0 Comments
  Martin Dwyer
Consultant Chef