Ingredients :
- 800 g salmon (middle cut)
- 1 tablespoon lime juice
- 2 teaspoons chopped fresh lemon thyme
- 3 tablespoons walnut oil
- 2 tablespoons white wine
- to taste Salt and pepper
- 400 g puff pastry
- 50 g flaked almonds
- 3 to 4 pieces stem ginger in syrup, chopped
Method :
- Split the salmon in half, remove the bones and skin and divide into 4-6 filets. Mix the lime juice, thyme, oil, wine and pepper, and pour over the fish. Leave to marinate overnight in refrigerator.
- Divide the pastry into 2 pieces, one slightly larger than the other. Roll out the smaller piece should be large enough to to take 2 of the salmon fillet is in the 2nd piece should be about 5 cm larger all-round. Drain the filets and discard the marinade
- Preheat the oven to 190°C. Place 2 of the filets on the smaller piece of pastry and season. At the armaments and ginger and cover with the other 2 filets
- Season again cover with a 2nd piece of pastry and C were well. But with beaten egg and decorate with any leftover pastry. Bake for 40 minutes.
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