Sunday, January 31, 2010

Salmon En Croute - A dish in pictures:

The "fat" end of the Salmon that I got before Christmas to make my Gravad Lax - all the trimings are waiting in the freezer for a fish pie:
The topping: Local soft goats cheese from Wobbly Bottom Farm, Fresh Dill, Lemon Zest & Juice & Black Pepper:
Tarragon Crepe:
Bringing it together.  Puff Pastry, Herb Crepe, Parma Ham, Salmon & Goats Cheese topping:



Sealed, Decorated and egg-washed.  A piping nozzle "chimney" to let the steam out:
The Hollandaise.  Add hot lemon juice/sherry vinegar and then hot butter to seasoned egg yolk:
Baked to perfection: 
The Crepe and Parma ham seal in the moisture so the pastry crisps up:
Served with fresh and local new potatoes and broccoli from 9 Wells Watercress farm:
And enjoy with a bottle of Rose!
on Sunday, January 31, 2010

6 comments:

  1. The Cooking NinjaJanuary 31, 2010 at 5:27 AM

    Now that's what I call a very hearty meal. :) Glad to see your salmon en croute turned out great.

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  2. ClaireJanuary 31, 2010 at 5:28 AM

    That looks really good :)

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  3. James BrewerJanuary 31, 2010 at 6:45 AM

    That is brilliant! Just brilliant! Taking Salmon En Croute to a different class.

    P.s. Love the name of the farm the goats cheese comes from!

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  4. UnknownJanuary 31, 2010 at 9:41 AM

    That looks delicious! What is the point of the herb pancake (which also looks yummy) - is it to stop bottom pastry going soggy?

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  5. AmuseboucheUKJanuary 31, 2010 at 12:25 PM

    Thank you all for your kind words - They are much appriciated!

    @Lynne: The crepe is in part to keep the moisture in and stop the pastry getting soggy but I also think it acts like a vest but to keep the heat out of the salmon so it is not over cooked when the pastry is done? I may be wrong but it seems to make sense to me!

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  6. CakelawFebruary 3, 2010 at 3:28 PM

    Superb!!!

    ReplyDelete

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