Recipe - Salmon En Croute

12 ounce White Fish
Haddock, whiting or Cod
6 ounce Fresh White Breadcrumbs
Juice and Grated Rind of
1 lemon
1 tablespoon Snipped Fresh Chives
1 tablespoon Chopped Fresh Parsley
1 Egg
4 tablespoon Sunflower Oil
1 pound ReadyMade Puff Pastry,
Thawed, if frozen
2 lg Salmon Fillets
1 Egg, Beaten, to glaze
Seasoning

Ask your fishmonger to fillet a 2 One half salmon and keep the bones and
trimming for the lemon cream sauce.

Preheat the oven to 200C/400F/Gas 6. Put the white fish, breacrumbs, lemon
juice and rind, chives, parsley, egg and oil in a food processor. Whizz
until smooth, then season to taste. Roll out the pastry to a long, oval
shape 6 inches longer than the salmon and 2 One half times as wide. Place a
fillet in the centre of the pastry, spread over the white fish paste and
sandwich with the other fillet. Cut diagonal lines along each side of the
puff pastry about One half inch apart, leaving 3 inches at each end uncut. Bring
the sides together, crisscross the cut strips over each other and secure
them with beaten egg. Fold one end into a triangle to make the shape of a
fish head and cut a wedge from the other end to make the shape of a tail
Lift fish on to a greased baking tray. Brush pastry with beaten egg and
bake for 3540 minutes. The fish is ready when a skewer inserted between
the plaits comes out clean.

Serve on its own or with "Cucumber Sauce (barry)" or "Lemon Cream Sauce
(barry)".

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini