Salmon en croute

Yield: 6 Servings

Ingredients:

12 oz White Fish -Haddock whiting or Cod
6 oz Fresh White Breadcrumbs Juice and Grated Rind of -1 lemon
1 tb Snipped Fresh Chives
1 tb Chopped Fresh Parsley
1 Egg
4 tb Sunflower Oil
1 lb Ready-Made Puff Pastry -Thawed if frozen
2 lg Salmon Fillets
1 Egg

Instructions:

Beaten to glaze Seasoning Ask your fishmonger to fillet a 2 1/2 salmon and keep the bones and trimming for the lemon cream sauce. Pre-heat 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 1/2 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 1/2 inch apart leaving 3 inches at each end uncut. Bring the sides together criss-cross 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 35-40 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)".