food
Belinda, the ‘Accidental Chatelaine’ loves to cook at any opportunity and is delighted to be able to share that love with you
Fish Dishes THIS MONTH I’M SHARING A FEW OF MY FAVOURITE FISH RECIPES. NOT ONLY ARE THEY DELICIOUS BUT THEY’RE EASY TO PREPARE AND COOK
By Beli n
da Prin ce
www. chateaumareuil.com
Salmon and Leek Parcels A delicious, fishy treat for two! It looks impressive if you choose to use filo or brique pastry, but if you’re looking for a simpler alternative, puff works and tastes just as good!
2.
Put the leeks into a large saucepan with 3 tbsps water and a couple of knobs of butter. Cover and cook for about 10 minutes until tender. Place them in a bowl, allow to cool and then mix with the cream cheese or crème fraîche. Season well.
3.
Now assemble the parcels. If using the filo or brique pastry, brush a sheet with the melted butter, then lay 2 more sheets on top, brushing with butter each time. If using puff pastry, you only need to brush water on the edges of the parcels, in preparation for step 4.
Ingredients (Serves 2) 4 leeks, trimmed and finely chopped 25g butter, melted, plus a little extra 100g full fat cream cheese or crème fraîche 6 sheets filo, brique (or puff pastry cut to your required size for the salmon) 2 skinless salmon fillets Method 1.
Preheat the oven to 200ºc/180ºc fan
12 etcetera
4.
Filo/brique: Place a salmon fillet in the centre, season, then spoon over
half the leek mixture. Fold the ends of pastry over the top, pull up the sides, then scrunch together to enclose. Repeat. For puff pastry, add the salmon to one side of the pastry and fold the empty side of pastry over the top of the salmon to create an envelope, then seal the edges firmly with a fork. 5.
Brush the filo parcels with melted butter, or the puff parcels with beaten egg, set on a lightly oiled baking sheet.
6.
Cook for 20-25 minutes until browned and crispy.
Nice served with a well dressed green salad.
