Mille-feuille of salmon

11 September 2006
Mille-feuille of salmon


(serves four)

1lb fresh Scotch salmon fillet
Knob of butter
1lb puff pastry
1 egg yolk


Slice the salmon into eight pieces. It is preferable to freeze it quickly and carve it into thin slices. Plate on a lightly buttered and seasoned tray. Cover in seasoned buttered paper and steam for around 2 minutes.

Roll out a piece of puff pastry 2mm thick and 12in x 12in square. Brush with a little egg yolk and bake at 180°C for 12-15 minutes or until golden brown.

For the white wine sauce

2 shallots
½ clove of garlic
1fl oz white wine
¼ pint double cream
3fl oz fish stock
Piece of dill


Finely chop the shallots and garlic and place in a small saucepan with the white wine fish stock and dill. Reduce by two-thirds and add the cream. Cook until a coating consistency has been achieved. Season to taste.

For the lobster sauce

2oz of carrot onion celery and fennel (mixed)
1fl oz Pernod
4fl oz basic lobster stock
½ garlic clove
½tsp paprika
3fl oz double cream


Finely chop the carrot onion celery fennel and garlic. Place in a saucepan with the stock and Pernod. Reduce by three-quarters. Add the paprika and cream. Cook until a coating consistency is reached. Season to taste.


For each portion you will need three 4in x 2in pieces of puff pastry. Interleaf the pieces of salmon and puff pastry with the first and last layer of pastrybeing on the top and the bottom. Trim off the sides to neaten the edges. Put each mille-feuille back into the oven to heat. Then pour the sauces(half and half) over the plate andfinish with small bundles of vegetables tomatoes and sprigs of chervil.

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