Salmon en Croûte with Spinach and Sorrel Stuffing

Name: Salmon en Croûte with Spinach and Sorrel Stuffing
Yield: Serves 8
Ingredients: small bunch spring onions, chopped fine; 50 g (2 oz) unsalted butter; 1 kg (2¼ lb) centre piece of salmon, boned and skinned; lemon juice if not using sorrel; 4 tablespoons whipping cream; 50 g (2 oz) soft brown breadcrumbs; 100 g (3½ oz) chopped, cooked fresh sorrel (if unavailable use more spinach); 150 g (5 oz) chopped, cooked fresh spinach; 1 clove garlic, chopped fine; 6 sheets of filo pastry; 40 g (1½ oz) melted butter; salt and freshly ground black pepper

Preparation info

Serves
8

Difficulty
Medium

Appears in

Game Cookery

By Patricia Lousada

Published 1989

About

A good sized piece of salmon, boned and skinned, is stuffed, wrapped in several sheets of buttered filo pastry and baked. The salmon stays beautifully moist and is easy to serve in attractive slices.

Ingredients

1 kg (2¼ lb) centre piece of salmon, boned and skinned
50 g (2

Fish course
Pescatarian

Method

Run your fingers against the grain of the salmon flesh to find any remaining bones. Pull them out with tweezers or a potato peeler. Season both sides of the salmon with salt and pepper.

Melt the butter and sauté the garlic and spring onions until soft but not coloured. Tip in the spinach and sorrel and stir over high heat to evaporate most of the moisture. Off the heat, stir in the brea