YOU MIGHT WANT TO MAKE EXTRA OF THESE CRISPY CRUNCHY COCONUT PRAWNS! WITH A GOLDEN COATING AND ZINGY PAPAYA DIPPING SAUCE, THEY’RE READY TO WOW THE CROWD
SALMON WELLINGTON WITH WHITE WINE CREAM SAUCE
SERVES 6
20g unsalted butter
1 tsp extra virgin olive oil
2 eschalots, finely chopped
300g mixed mushrooms, finely chopped
120g mascarpone
Finely grated zest of 1 lemon
2 tbs each chopped tarragon, flat-leaf parsley and chives
2 x 375g packets frozen butter puff pastry, thawed
1kg skinless centre cut salmon fillet, pin-boned
1 egg, lightly beaten with 1 tsp cold water
Rocket leaves, to serve
WHITE WINE CREAM SAUCE
50g cold unsalted butter, chopped, plus 15g extra
1 eschalot, finely chopped
150ml white wine
200ml good-quality chicken or fish stock
100ml thickened cream
1 tbs each chopped flat-leaf parsley and chives
Heat butter and oil in a frypan over medium heat. Add eschalot and cook, stirring occasionally, for 2 minutes. Add mushroom and cook for 10-12 minutes until all liquid has evaporated. Cool completely. Stir in mascarpone, zest and herbs. Season.
Preheat oven to 200°C. Line a baking tray with baking paper.
Place 1 pastry sheet on prepared tray (leave 2nd sheet in the fridge to keep cool) and prick all over with a fork. Bake for 20 minutes or until crisp and golden. Remove from oven and cool completely. Remove remaining pastry from the fridge.
Spread half the mushroom mixture over the cooled pastry base, leaving a 5cm border. Place salmon on top. Spread remaining mushroom mixture over top and sides of salmon. Drape over remaining pastry, tucking under pastry base. Brush all over with egg wash and chill for 30 minutes.
Remove Wellington
