Mary Berry Cooks: My Favourite Recipes for Family and Friends by Mary Berry

Author:Mary Berry [Berry, Mary]
Language: eng
Format: epub, azw3
Tags: Non-Fiction, Cookbooks
ISBN: 9781448141548
Publisher: BBC Books
Published: 2014-02-26T16:00:00+00:00

SALMON EN CROÛTE WITH Pesto-Roasted VEGETABLES

A dinner party and summer buffet classic, this wonderful dish has stood the test of time because it never fails to look impressive and is so easy to prepare ahead and to serve. Different recipes have cropped up in my books over the years but I make no apology for that as I don’t think you can ever have too many. With its sun-dried tomato pesto, basil and roasted peppers and courgettes, this version brings a taste of the Mediterranean to one of the most British of dishes. Just add new potatoes and a side salad. I prefer to serve it hot, but it can be served at room temperature too.

SERVES 10

PREPARE AHEAD

Make the ‘parcel’ but do not bake, and keep in the fridge for up to 1 day. Cook as in step 6, on a preheated tray.

FREEZE

Wrap the uncooked ‘parcel’ in foil, then put in a plastic bag and seal. Freeze for up to 1 month. Thaw for about 12 hours in the fridge before baking as in step 6.

3 red peppers, halved and deseeded

2 red onions, cut into eight wedges

3 courgettes, cut lengthways into 1cm slices

3 tablespoons olive oil

2 × 320g packs ready-rolled puff pastry

1 × 1kg (2lb 2oz) side of salmon, skin removed, cut from the centre

3 tablespoons sun-dried tomato pesto

1 egg, beaten

FOR THE SAUCE

600ml (1 pint) pouring double cream

juice of 1 lemon

4 tablespoons sun-dried tomato pesto

4 tablespoons chopped basil

1 Preheat the oven to 220°C/200°C fan/Gas 7.

2 Place the red peppers, onion and courgette in a large roasting tin with the olive oil and roast for 20–25 minutes, until the vegetables are charred and tender. Allow to cool, then peel and discard the skin from the red peppers and cut them into bite-sized pieces.

3 Place a large baking tray in the oven to heat.

4 Unroll one pack of pastry and roll it out to make it a little longer – about 2cm larger all around – than the piece of fish (check that it will fit on the baking tray – you may have to place it diagonally). Place the pastry on top of a sheet of baking paper so that you can easily slide the completed parcel on to the baking tray. Place the salmon in the centre of the pastry and spread with the pesto, top with the courgettes and onions and lay the red peppers on top. Brush the pastry around the fish with some of the beaten egg.

5 Roll out the other pack of pastry to a rectangle slightly larger than the first one so that it drapes over the fish and filling. Carefully lift it on to the salmon and vegetables, trim off any excess and press the edges down well to seal. Re-roll the pastry trimmings thinly and cut out pastry decorations if you like. Brush the pastry with more beaten egg.

6 Carefully slide the parcel on to the preheated baking tray (still on the parchment) and bake for 35–40 minutes, until golden brown, both on top and underneath.

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