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1
If using a whole salmon, have the fish monger clean, skin and fillet it so that you have two whole fillets.
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2
Check the fillets for large internal bones and remove these with a clean pair of pliers or scissors.
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3
You can make individual serves using salmon steaks rather than a whole fish if desired.
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4
If using a larger fish eg 5lb, wrap each fillet in buttered foil and precook for about 15 minutes.
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5
Do not overcook or it will fall apart in the next step!
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6
Allow to cool in the fridge.
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7
Chop the preserved ginger and mix with currents and butter.
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8
Spread mixture over the fish and sandwich the fillets together.
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9
Wrap the fish in pastry and decorate as required.
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10
Glaze with egg wash.
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11
Bake for 30- 45 minutes.
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12
Cook for the first 20 mins in a moderate- hot oven, then reduce heat to slow for the remainder.
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13
If using ready made pastry be guided by cooking instructions on the packet.
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14
Chop shallots and sweat in butter.
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15
Add herbs and gently cook for a minute of two.
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16
Add the flour and mix.
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17
Add cream.
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18
Bring gently to the boil and cook for 5 mins stirring all the time.
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19
Stir in mustard, egg yolk and lemon juice.
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20
Check seasoning and adjust to taste.
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21
Serve the fish on a platter decorated with fresh sprigs of chervil and tarragon.
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22
Serve the sauce separately in a gravy boat.
