Salmon en croute
Gordon’s salmon en croute (”croute” is a French word meaning crust).
This is an unusual recipe and I have mixed feelings about it. Sandwiched between the two pieces of salmon is a Christmassy filling which is almost like mincemeat — ginger, cloves, currants and nutmeg. The sweetness of the filling does go well with the salmon and contrasts with the savoury crust, but in the end I think this is both too rich and just a bit too much like eating a fishy mince pie for my taste.
On the side we have brocoli sprouts and an ordinary mashed potato.
December 28th, 2006 at 9:47 am
It was a kind of challenge,wasn’t it.
As you said,it’s a bit too rich,but hold on
they wouldn’t be too much,if it’s with cheese or cream sauce instead of
the xmas filling though.
There might be something wrong fish and mincemeat….
Tastwise?texturewise?
Anyway,it’s a great presentation as usual.