SALMON - A VALUABLE DELICACY. FROM IT TAKEN TO PREPARE BANQUET AND HOLIDAY DISHES - FRAGRANT AND APPETANT. The culinary lady Sylvain Rowe was the chef of the famous British restaurant Quince and cooked for many VIP clients, including the owner of the Chelsea football club. She has written several cookbooks, including those on Eastern European and Arabic cuisine. Sylvain is known for her creative approach to the profession. Until March 15, you can taste her culinary masterpieces in Dubai, at the emirate's first culinary festival in Dubai Festival City.
STAR COOK RECIPE:
Cooking method:
1. Preheat the oven to 190 degrees (Gas 5)
2. Put the oil in a small bowl, add dill and onion. Season with salt and pepper to taste, mix
3. Make the sausage shape butter and wrap in cling film, place in the freezer
4. Cut frozen butter into four equal parts
5. Heat three tablespoons of water in a medium saucepan and add sorrel. Bring to readiness (lethargic state) in a few minutes, stirring continuously. Drain and set the sorrel aside
6. Cut the dough block into eight equal parts and roll each of them into a rectangle measuring 18x12 cm
7. Place a piece of fillet in the center of each rectangle of dough, put on top a piece of frozen butter and a handful of steamed sorrel leaves
8. Lubricate the edges of the dough with egg yolk, cover each piece of salmon with another piece of dough, tightly "pack". Additionally treat with egg yolk. Seal each portion in "envelope"
9. Cook in the oven for 25 minutes until the dough rises and salmon is baked
10. Serve hot, garnished with lettuce
Ingredients:
- 80 g / 3 oz. Butter at room temperature
- 3 tbsp. tablespoons of fresh dill, finely chopped
- 3 tbsp. tablespoons fresh onion, finely chopped
- Salt and freshly ground black pepper
- 300 g / 10.5 oz. Fresh sorrel, well washed and peeled
- 400 g / 14 oz. Ready-made puff pastry
- 4 slices of salmon fillet (150 g each) without skin and bones
- 1 egg yolk
- Garnish Salad Leaves
