Ingredients
The following ingredients have 4 Servings
- 1 salmon trout (ready-to-cook, approx. 700 g)
- 1 Tbsp lemon juice
- 0.25 cup butter
- 1 bunch parsley (chopped)
- 16 ozs frozen Puff pastry (defrosted)
- 1 egg yolk
- 2 Tbsps milk
- 3 Romaine lettuce (sliced)
- 2.5 cups Mushrooms (e. g. button mushrooms or oyster mushrooms, sliced)
- clarified butter (for frying)
- 0.5 cup Crème fraiche
- 2 Tbsps cream (at least 30% fat)
- 1 tsp Mustard
- 1 tsp Horseradish
Instruction
- Drizzle the fish with lemon juice and season to taste.
- Melt the butter and stir in the parsley. Brush onto the fish inside and out.
- Heat the oven to 220°C (200°C in a fan oven), 425°F, gas 7 and line a baking tray with greaseproof paper.
- Roll the pastry out thinly on a floured work surface. Place the fish on top of the pastry and wrap it up closing firmly. Keep about 1/4 of the pastry back for the scales.
- Mix together the egg yolk and the milk and brush the pastry-wrapped fish with half this mixture. Cut scale-like shapes out of the remaining pastry and use them to decorate the fish. Brush with the remaining milk and egg mixture.
- Place the fish carefully onto the prepared baking tray and bake for 35-50 min until golden. If it colours too quickly, cover with aluminium foil.
- Arrange the lettuce on a serving platter. Heat some clarified butter in a pan and fry the mushrooms. Season with salt and ground black pepper and arrange on top of the lettuce.
- Mix together the crème fraîche, cream and the horseradish, season with salt and ground black pepper and drizzle over the salad. Arrange the fish on top of the salad.
