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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Salmon / Difficulty: Easy / Preparation Time: 30-60 Minutes / Number of Servings: 2 |
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Directions: 1. Preheat the oven to 200°C, 400°F, gas mark 6.
2. Heat the butter in a small saucepan, add the salad leaves or spinach and cook for 1 minute, stirring continually until wilted.
3. Remove from the heat and stir in the creme fraiche, bouillon if using, and season to taste. Blend until smooth and set to one side.
4. Roll out the pastry , cut out 6 small heart shapes and place on a baking tray in the preheated oven for 10 minutes, or until golden and well risen.
5. Place the salmon fillets in a frying pan, best side down, with the oil and garlic and cook for approximately 3 minutes each side, until cooked through.
6. Serve the salmon with the sauce spooned over and top with the pastry hearts.
Comments: I added some cream to the spinach sauce as it seemed to be a bit thick. Also, I made the sauce 4 hours in advance, as well as cut the puff pastry.
The picture was copied from the Sainsbury website.
Comments: A wonderful dish which so easy to make! The presentation is exceptional! The fish is flaky, moist, delicious. The spinach sauce is unexpectedly subtle and to the point when served with the fish. Puff hearts is a cute touch.
Ingredients:
13/2500 Quart(s) olive oil
2 Pound(s) salmon fillet
50 g, puff pastry
1 Ounce(s) 30% or creme fraiche sour cream
120 g, young leaf spinach
15 Pound(s) g, butter
1 Pound(s) crushed garlic |
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