With St Valentine’s Day, the most romantic event of the year, just days away, why not try a lighter version of a real show stopper: Scottish salmon en croute, says Garry Watson, chef patron of Gordon’s Restaurant in Inverkeilor.
Perfect for a stylish sharing dinner, it’s easy to prepare yet provides the ultimate wow factor for your loved one.
Scottish salmon is the best in the world – we export up to £60 million worth and it’s enjoyed in 65 countries. However, we are so lucky to be able to enjoy it at its absolute best.
Renowned for its firm texture and distinct flavour it is fabulous baked in crisp buttery pastry. Lightly cook 4 finely sliced spring onions in 50g butter until soft then allow to cool. Take 1x500g thick skinless pin boned salmon fillet, slice in half sideways so you can open it like a book. Spread inside with 2 tablespoons of fresh pesto and sprinkle with reserved cooled spring onion, fold fish back over to close and set aside.
Cut 1x500g of quality puff pastry or short crust pastry in half and roll each piece to the thickness of a pound coin and about 2cm wider than your salmon.
Place one piece on a parchment lined baking tray and lay salmon in the middle, dab water around edge and lay the other piece on top. Season the salmon with sea salt before wrapping in pastry.
Mould pastry around fish with your hands , then press the edges to seal. Score top with knife then place in fridge until required (this can be prepared 24hr in advance). To cook, egg wash top and place in preheated oven 200°C for 20-25mins or until pastry is crisp. Allow to rest for 5 minutes then serve on sharing platter with sides of classic hollandaise sauce, new potatoes, roquette salad and romantic bright red pepper stew piperade – see below.
Nothing beats a glass buttery white burgundy with this – a Macon-Villages is great, or if you’re really out to impress, splash out on a white Meursault.
Chef’s Table
Try my piperade: Remove skins from 2 red peppers by placing on a metal skewer or a long fork. Hold pepper close to gas range flame until entire pepper is charred, wrap in cling film for 15 mins then rinse under cold water to remove skin, remove seeds then cut into thin strips. Cook 1 sliced onion and 2 cloves of crushed garlic in a little oil until soft, add sliced peppers, 1 teaspoon tomato puree and 250ml fresh tomato juice, 1 tablespoon sugar, seasoning and splash of balsamic vinegar and stew for 25 minutes. Adjust sourness with more sugar if necessary.
