Salmon and Sea Bass Mille-Feuille

Name: Salmon and Sea Bass Mille-Feuille
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 225 g (8 oz) puff pastry; 300 ml (½ pt) double cream; 16 thin slices wild salmon; 225 g (8 oz) spinach; 25 g (1 oz) unsalted butter; 225 g (8 oz) sea bass flesh, minced through; salt and pepper; salt and pepper; 1 egg white; 75 g (3 oz) unsalted butter; 150 ml (¼ pt) double cream; 300 ml (½ pt) fish stock; 50 ml (2 fl oz) fish stock; a pinch of grated nutmeg

Preparation info

Serves
4

Difficulty
Easy

Appears in

Great British Chefs

By Kit Chapman

Published 1989

About

Ingredients

225 g (8 oz) puff pastry
225 g (8

Europe
United Kingdom
Starter
Pescatarian

Method

Preheat the oven to 230°C/450°F/Gas Mark 8. Roll the puff pastry out as thinly as possible, place on a large baking tray and cook in the oven until crisp and golden, approximately