egularly.
Serve the beef en croute with the sauce poured over
astry on cutting board. Halve salmon fillet and lay one half
For the Salmon:
Season salmon fillets on both sides with
Place salmon fillets, wine and water in 10-inch skillet. Cover and cook over low heat about 10 minutes until fish flakes easily from fork.
Drain and cool.\tSaut green onions in butter in 10-inch skillet.
Stir in mushrooms and salt; cook about 5 minutes or until most of the liquid has evaporated.
Stir in cream cheese until well blended. Remove from heat.
lightly larger than length of salmon fillets; cut sheets in half
n the pastry where the salmon will go. Sprinkle with salt
Pre-heat oven to 375 degrees.
Line baking sheet with parchment paper.
Roll pastry on floured surface to 1/8 inch.
Place 1/2 the spinach on pastry lenght wise and top with salmon, mushrooms and 1/4 cup bernaise sauce then top with remaining baby spinach.
Roll up like a cinnamon roll, folding in the sides to seal completely.
Brush with egg.
Bake 25 minutes.
Serve with warm bernaise sauce.
For the salmon en papillote:
Preheat the oven
dge facing you. lay the salmon on the pastry, seson with
15cm) squares.
Place each salmon fillet diagonally onto one of
astry trimmings to decorate sausage en croute, if desired.
Brush each
ith egg white. Place brie en croute in a baking pan.
br>Place the little brie en croute \"purses\" 2 inches appart on
ome pepper.
Place the salmon on top of asparagus and
Preheat the oven to 400\u00b0F Combine the onion, garlic, tomato and herbs in a bowl with the wine.
Place the salmon in a bowl and pour over the marinade. Leave for 5 minutes.
Lay out 2 large sheets of baking parchment on a baking tray and put a piece of salmon in the centre of each. Spoon over the marinade and cover the fish with the paper to make a packet. Place in a dish and bake for 5 minutes. Open the pouch and serve.
175 degrees C).
Rinse salmon fillets in cold water, place
nch square pieces. Place 1 salmon fillet on each piece of
nd black pepper.
Place salmon fillet on the vegetables and
he salt & pepper.
Put salmon on top of that, & sprinkle
he mushroom mixture onto each croute (bread) and sprinkle with the