Monday, October 25, 2010

A heavenly marriage á trois

Just noting this - again, not bread-related - because some things are so good together we shouldn't forget.

So today, to use up the left-over puff pastry, I've made a salmon parcel. Actually, this recipe is also proof of the value of the freezer.

enough puff pastry to wrap ...
1 salmon fillet (frozen, as it happened, but fresh would be good. Better probably as I'll explain)
1 piece of prosciutto
a few sage leaves
salt & pepper
a beaten egg

Lay the salmon on the pastry, season with s&p, put the sage on top, wrap the prosicutto around it, season again, then wrap the pastry around it in a parcel, sealing and glazing with the egg.
Bake at 220C for about 20 minutes. Fresh or thawed salmon will probably be quicker. The frozenness meant that the pastry immediately above the fish took longer to cook than the edges, which isn't perfect.

However, the point of this is that the three main flavours are magic together, even if the prosciutto basically melts away in the cooking.

I served this with peas and broad beans, also frozen, and quickly steamed in the microwave. It's true that frozen peas are sweeter than fresh ones!

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