mary berry salmon en croute christmas

mary berry salmon en croute christmas

mary berry salmon en croute Christmas

Basic ingredients for mary berry salmon en croute christmas

  • 100g Cooled and Cooked Baby Spinach
  • Chantenay Carrots, Asparagus
  • 1 Shallot.
  • 1 Pink Grapefruit
  • 100ml White Vinegar
  • 250g Butter
  • 1 Sheet
  • 2 Skinned & Boned Salmon Fillets
  • 1 Egg

How to make mary berry salmon en croute christmas

  • Cut the Carrots into eights by peeling and trimming. Cut the Asparagus Tips to the right length.
  • Slice the puff pastry in quarters along the length of the salmon. Place the salmon on one sheet. Seal the edges of one sheet with a sealant.
  • Trim the edges and garnish the pastry. Seal the edges with a fork.
  • The pastry should be egg washed and chilled in the refrigerator. Finely chop the shallot.
  • Add to a saucepan with grapefruit juice, and white wine vinegar. Season the mixture with salt and pepper.
  • Reduce the butter to half and then pass it through a sieve. Bake salmon for 25 minutes at 180 degrees, or until pastry is golden brown.
  • Boil the Asparagus, Carrots, and then glaze with the rest of the butter.

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