Salmon En Croute

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Salmon En Croute
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Difficulty:
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Difficulty
Preparation:
1 hr 15 min.
Preparation

Ingredients

for
4
For the strudels
2 medium Kohlrabi (peeled)
4 leaves Cabbage
9 ozs trout (chopped)
cup cream (30% fat)
2 eggs
18 ozs Salmon fillet (skinned)
4 sheets phyllo pastry
4 Tbsps butter (melted)
For the sauce
2 Tbsps butter
1 shallot (chopped)
cup dry white wine
cup cream (30% fat content)
4 tomatoes (to garnish)
4 Tbsps chopped Chives (to garnish)
How healthy are the main ingredients?
troutChivesKohlrabiCabbageeggshallot

Preparation steps

1.
Heat the oven to 200ºC (180º fan) 400ºF, gas 6.
2.
Cut the kholrabi into 5 mm/1/4" slices and blanch in boiling water for 3 minutes. Drain well then pat dry with kitchen paper.
3.
Cut the thick stalks from the cabbage leaves then blanch in boiling water for 30 seconds. Drain well then pat dry on kitchen paper.
4.
Place the trout and cream in a food processor and blend until smooth. Whisk the eggs until pale and fluffy and fold in the trout mixture. Season with salt and white pepper and set aside.
5.
Cut the salmon fillet into strips about 3 cm/1" wide.
6.
Brush the filo pastry sheets with melted butter and lay one of top of the other in a large roasting pan. Lay the cabbage leaves along the length of the pastry, overlapping them as you go.
7.
Pour over about one third of the trout mixture along the middle of the cabbage leaves then lay on some kholrabi slices. Add the strips of salmon, laying them along the length, then top with the remaining kholrabi slices and pour over the remaining trout mix.
8.
Roll the cabbage leaves to make a tight parcel, taking care that the filling doesn't spill onto the pastry, and tuck in the edges.
9.
Roll the pastry around the cabbage parcel, moistening the edges to make seal, and brush with the remaining melted butter.
10.
Place the roasting pan in the oven and bake for about 30 minutes or until golden brown.
11.
Meanwhile, make the sauce. Heat the butter and cook the shallot until soft but not brown. Add the white wine and boil until reduced to about half. Add the cream, bring to a boil and purée with a hand blender. Pass through a fine sieve into a clean pan, season with salt and white pepper and keep warm.
12.
To make the tomato garnish, use a very sharp knife to peel away the skin from each tomato in one continuous piece. Roll each piece up to make a rose shape and set aside.
13.
To serve, sprinkle the chives around the rims of the plates. Pour the sauce onto each plate, place a piece of strudel in the middle and garnish with a tomato rose.