Serves 6 Cooking and preparation 40 minutes (4

Serves 6
Cooking and preparation
40 minutes (4-5 hours (not all active cooking time) if making puff
pastry from scratch) preparation, 30-35 minutes cooking
SALMON EN CROUTE
by Lesley Waters
675g salmon fillet, skinned and
sliced into 4cm slices
1 lemon, juice only
1 large bunch fresh dill
1 tbsp olive oil
Ingredients
For the salmon
55g unsalted butter
3 large shallots
450g chestnut mushrooms, sliced
salt and freshly ground black pepper
170g basmati and wild rice packet mix, cooked according to
packet instructions, rinsed and cooled
splash white wine
1 large free-range egg, beaten
pinch of salt
For the soured cream
200ml double cream
½ lemon, juice only
freshly ground black pepper
1.
2. On a clean, floured surface, 3.
roll out the smaller piece of
pastry into a rectangle. Trim
the
edges.
Reserve
the
trimmings.
4. For the filling, heat half of the
butter in a frying pan until
foaming. Finely chop the shallots
and fry until soft and goldenbrown.
5. Add the sliced mushrooms
to the shallots and fry until
just cooked. Remove from the
heat and leave to cool.
6. Place the salmon fillets into a
bowl. Squeeze over the lemon
juice. Tear the dill and scatter
over the salmon. Drizzle over the
olive oil, then season with freshly
ground black pepper.
7. In a bowl, combine the
cooled shallot and mushroom
mixture with the cooled rice.
Season to taste. Spoon the
mixture over the cooked pastry
base.
9.
10. Using a palette knife
gently tuck the raw pastry
underneath the base (a bit like
making a bed).
8. Place the salmon slices and
dill on top of the rice. Splash
over some white wine.
11. Make an egg wash by
12.
beating together the egg and salt
in a bowl. Using a pastry brush,
brush the whole pie with the
beaten egg.
13. Bake the pie for about 3035 minutes, or until goldenbrown. Remove from the oven
and allow to cool for 5-10
minutes before serving.
14. Meanwhile, make the soured
cream. Place the cream into a
bowl. Pour over the lemon juice
and stir thoroughly as the cream
thickens. Season with freshly
ground black pepper.
15.
1. Remettez ces paragraphes à leur place:
A. Use the reserved pastry trimmings to make leaf shapes and decorate the pie with the leaves. Brush over these with beaten egg.
B. Serve slices of the salmon en croute with the soured cream on the side.
C. Preheat the oven to 200C/400F/Gas 6. Prepare the base of the pie. Cut off one-third of the pastry. Wrap the larger piece in cling film and place in the fridge.
D. On a clean, floured surface, roll out the remaining pastry. Using a rolling pin, gently lift and place the pastry over the salmon. Reserve for later.
E. Place the pastry rectangle on a non-stick baking tray and prick all over with a fork. Bake in the oven for 12-15 minutes until cooked and golden. Set aside to
cool.
2. Retrouvez les équivalents anglais des verbes suivants (soulignés dans la recette):
rogner
Faire tomber
goutte à goutte
frire
Faire refroidir
préchauffer
envelopper
piquer
abaisser
réserver
Déposer à l’aide
d’une cuiller
enlever
presser
déchirer
asperger
éparpiller
chauffer
combiner
assaisonner
Mettre au pinceau
couper
rentrer
verser
Cuire au four
mélanger
3. Traduisez la recette