Salmon en croute with currants & ginger

NO FISH cookery book would be complete without a recipe for salmon cooked in puff pastry. It’s a rich and filling dish, and you don’t need a lot per person. SERVES 6

2 x 550g pieces skinned salmon fillet Salt 100g unsalted butter, softened 4 pieces of stem ginger in syrup, well drained and finely diced 25g currants ½ tsp ground mace Freshly ground black pepper 750g chilled puff pastry 1 egg, beaten, to glaze SEASON the salmon fillets well on both sides with salt.

Mix the softened butter with the stem ginger, currants, mace, ½ teaspoon of salt and some black pepper. Spread the inner face of 1 salmon fillet evenly with the butter mixture and then lay the second fillet on top

Roll out one sheet of puff pastry and place the fish in the centre. Brush a band of beaten egg around the fish. Roll out a second piece of pastry into a rectangle roughly 5cm larger than the first one and lift it on top.

Press the pastry tightly around the outside of the salmon, taking care not to stretch it or trap in too much air; this might cause the pastry to shrink and the parcel to pop open when it’s cooking.

Press the edges together very firmly, then trim them neatly.

Mark all the way round with a fork — this ensures an even better seal. Then decorate the top of the pastry with ‘scales’ using an upturned teaspoon.

Chill the salmon en croûte for at least an hour. Preheat the oven to 200C/180C fan/gas 6 and put in a large baking sheet to heat up.

Remove the salmon en croûte from the fridge and brush all over with beaten egg. Take the hot baking sheet out of the oven and carefully transfer the salmon parcel on to it.

Return it to the oven and bake for 35-40 minutes, or until the core temperature reaches 55C, use a thermometer to check. Remove the salmon en croûte and leave to rest for five minutes.

Transfer it to a warmed serving plate and take it to the table whole. Cut across into slices to serve.