Ingredients
- Salmon Fillet whole ( with tail optional ) 1 ea
- spinach filling
- Veg oil 30 ml
- Spinach 300 gm
- garlic 3 gm
- Onion 30
- lemon juice 15 ml
- pepper to taste
- Salt to taste
- Rice shortgrain 100 gm
- smoked fish ( salmon or trout) 50 gm
- chicken stock or fish stock 400 ml
- pepper to taste
- Salt to taste
- Puff pastry
- nettles 150 gm
- Spinach 150 gm
- garlic 5 gm
- EVOO 30 ml
- lemon juice 15 ml
- lemon sauce
- Fresh lemon juice 30 ml
- lemon zest 1 gm
- Cornstarch 3 g
- chicken stock or fish stock 90 ml
- Butter 60 gm
- pepper to taste
- Salt to taste
Instructions
method
- cook rice in stock add fish for flavour set aside till cool ,
- saute Onion , garlic, and add spinach till cooked set aside till cool
- Fillet Fish or buy whole fillet ,Butterfly the fillet in half
- place the fish fillet and stuff with 2 layers( one with rice and later spinach )
- wrap the fillet and set aside
- Roll the puff pastry using flour approx 2-3mm
- place the salmon inside and wrap the pastry Tight ,
- The rest of the left over pastry can be used to decorate as needed
- Chill for atleast 1 hour before baking .
- Brush with egg wash
- bake in the oven at 180c for 25 mins
- in a pan add lemon juice, lemon zest and stock bring to a boil
- add dissolved cornstarch , thicken liquid , add butter and take off heat , season as needed
- serve hot