Salmon In Pastry With Herb And Cream Sauce Recipe

Name: Salmon In Pastry With Herb And Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: THE FISH; 2 lbs fresh salmon; 2 -3 pieces preserved gingerroot; 1 tablespoon currants; 2 ounces slightly salted butter; 8 ounces shortcrust pastry; egg, for glazing; THE SAUCE; 2 shallots; 1 ounce butter; 4 teaspoons chopped fresh parsley; 2 teaspoons chopped fresh chervil; 2 teaspoons chopped fresh tarragon; 1 teaspoon flour; 1/2 pint single cream; 1 teaspoon french grainy mustard; 1 egg yolk; lemon juice; salt and pepper

Servings: persons

THE FISH
2 lbs fresh salmon
2 -3 pieces preserved gingerroot
1 tablespoon currants
2 ounces slightly salted butter
8 ounces shortcrust pastry
egg, for glazing
THE SAUCE
2 shallots
1 ounce butter
4 teaspoons chopped fresh parsley
2 teaspoons chopped fresh chervil
2 teaspoons chopped fresh tarragon
1 teaspoon flour
1/2 pint single cream
1 teaspoon french grainy mustard
1 egg yolk
lemon juice
salt and pepper

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

750

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: THE FISH, 2 lbs fresh salmon, 2 -3 pieces preserved gingerroot, 1 tablespoon currants, and more.

Yes, Salmon In Pastry With Herb And Cream Sauce falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Salmon In Pastry With Herb And Cream Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions