Mary O'Callaghan's Salmon with Spinach
8 servings2 pounds fresh spinach, washed and trimmed of stems
Pinch freshly grated nutmeg
Salt and pepper, to taste
1 teaspoon grated lemon rind
1 pound frozen puff pastry, thawed but chilled
1 whole salmon skinned and filleted, about 6 pounds
Sea salt, to taste
1 egg
1 tablespoon water
3 tablespoons sesame seeds
Cook the spinach for 2 minutes in a tightly covered saucepan over high
heat with just the water that remains on the leaves from washing. Shake
the pot while it is cooking to prevent scorching. Remove, drain well,
and chop finely. Season with nutmeg, salt and pepper and lemon rind.
On a lightly floured board roll out pastry the length of the salmon
fillets plus one inch, and twice the width plus two inches. Divide in
half lengthwise. Let rest 10 minutes.
Lay one salmon fillet on pastry and season with sea salt and pepper.
Spread with spinach filling and lay other fillet over. Cover with
pastry, trim to the shape of the salmon, moisten edge and seal. Use
scraps of pastry to decorate the top.
Beat egg well with 1 tablespoon of water and brush pastry with the egg
wash. Sprinkle with sesame seeds and allow to rest for 10 minutes.
Bake at 425 degrees fahrenheit for 15 minutes and at 375 degrees
fahrenheit for a further 35 to 40 minutes, until the pastry is golden
brown.
Per serving: 987 calories, 101 gm protein, 26 gm carbohydrate, 52 gm
fat, 19 gm saturated fat, 265 mg cholesterol, 668 mg. sodium
Source: rec.food.cooking
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