Salmonetties
Recipe: #15466
November 02, 2014
Categories: Salmon, Brunch, Fathers Day, Mothers Day, Sunday Dinner, more
"From James Reeson Alive and Cooking. This looks interesting and though the recipe is to serve 4, if scaled back for 2 I think it would be a special occasion dish or for 4 to impress guests. Times are estimated. Please note our pastry sheets are usually about 22cm to 24cm square."
Original is 4 servings
Ingredients
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- LEMON CREAM SAUCE
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Nutritional
- Serving Size: 1 (314.4 g)
- Calories 953.6
- Total Fat - 62.9 g
- Saturated Fat - 13.6 g
- Cholesterol - 135.4 mg
- Sodium - 625.4 mg
- Total Carbohydrate - 59.2 g
- Dietary Fiber - 2.2 g
- Sugars - 1.8 g
- Protein - 36.8 g
- Calcium - 115.9 mg
- Iron - 4.4 mg
- Vitamin C - 11.1 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
Preheat oven to 195°C.
Step 2
Line a baking tray/sheet with baking paper.
Step 3
Cut the shortcrust pastry in half and spread each half with the cottage cheese.
Step 4
Sprinkle over the chopped herbs and chopped capers, then place one salmon fillet on top of each sheet.
Step 5
Slice the bocconcini and place on top of the salmon.
Step 6
Cut the puff pastry in half.
Step 7
Egg wash the shortcrust edges then place the puff pastry on top and crimp the edges with small folds or you could use a fork pressing to seal but the crimping gives a pretty effect.
Step 8
Brush the pastry with the egg wash.
Step 9
Bake for about 15 to 20 minutes until crisp and golden.
Step 10
Lemon Cream Sauce - Place the cream, lemon zest, 2 drops of lemon juice and parmesan into a pan and heat until the cheese is melted and then mix the arrowroot with cold water until smooth and stir into the just boiling cream and stir until thickened.
Step 11
Halve the parcels on the angle and place on serving plate and top with lemon sauce.
Tips
No special items needed.
0 Reviews
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