SALMON IN PASTRY WITH VERMOUTH AND DILL SAUCE

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Scottish salmon is regarded as among : the finest in the world. This dish is not really a traditional way of serving it, but it's still one of my favorites. Cut though : the crispy golden pastry to reveal a pink layer of salmon topped with creamy sole mousse. ;

Serves 6 :

Preparation: 40 mins

Cooking: 20-25 mins Calories/Fat per serving: 1,090cals/79g

Sole Mousse ;

250g (9oz) Lemon Sole Fillet (ask the fishmonger for the trimmings), chilled
1 Large Egg
White of 1 Large Egg
1 x 142ml Carton Double Cream, chilled :

Salmon Parcels

6 x 150-175g (5-6oz) Fresh Skinned Salmon Fillets
500g (I Ib 2oz) Ready Made Puff Pastry :
Yolk of I Large Egg, mixed with I x 5ml sp ; (I tsp) Water

Vermouth and Dill Sauce :

75ml (3fl oz) Dry Vermouth :
150ml (1/4 pint) Fish Stock made from the sole ; trimmings (see Chefs Tip)
1 x 142ml Carton Double Cream
125g (4oz) Unsalted Butter, cut into small : pieces and softened
Freshly Chopped Dill
Salt and Freshly Ground Black Pepper

1 Preheat the oven to 450°F/230°C/Gas Mark 8. For the sole mousse, skin the sole, chop roughly, and blend in a food processor. With the machine running, add the egg, then the egg white and mix well. Work in the cream to form a light-textured mousse.

2 Spread the mousse to a thickness of about 1cm (1/2 inch) on top of each salmon fillet. Roll out the pastry until it is almost paper thin and cut into six squares. Each piece of pastry should be large enough to wrap around each salmon fillet and provide an overlap measuring about 5mm (1/4 inch).

3 Place a salmon slice on a pastry square, mousse side down. Wet the edges of the ; pastry and fold over, making both edges just overlap slightly in the center. Press down to seal. Repeat with the other salmon fillets, then brush each parcel all over with the egg and water mixture

4 Place the salmon parcels on a baking sheet, mousse side up, and cook in the ; ; oven for 20-25 minutes until the pastry is lightly brown and puffed up.

5 To make the sauce, heat the vermouth ; and fish stock in a pan over a medium ' heat until reduced by about half. Stir in : the cream and then, gradually, the : butter. Add the dill and season to taste.

6 To serve, place each salmon parcel on a warm plate. Cut halfway through the ; middle and open slightly. Pour the sauce around each parcel and garnish with a julienne (fine strips) of mixed vegetables.

SOUP | FISH | MEAT | SCONES & PANCAKES | CAKES &BISCUITS

SHORTBREAD | PUDDINGS & PASTRY | MISCELLANEOUS