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Salmon and Sorrel Parcels

MyCookbook Recipe Database
MyCookbook Member: Carmen
Recipe Category: Seafood
Recipe Preparation Level: moderate
    4 salmon fillets
    30g (1oz) butter
    8 sheets fillo pastry
    60g (2oz) butter, melted, extra
    8 lge sorrel leaves
    1 tbls olive oil
    4 green shallots (spring onions) chopped
    425g (11oz) can tomatoes
    1/2 cup fish stock
    1/4 cup dry red wine
    1 tsp sugar
    1/2 cup cream
    2 tbls shredded fresh basil

    Remove skin from salmon. Heat butter in pan, add salmon, cook quickly on both sides until lightly browned but not cooked through; drain on absorbent paper.
    Layer 2 sheets of pastry together brushing each with extra butter, fold pastry in half. Place 1 sorrel leaf on pastry, top with salmon, cover with another sorrel leaf. Fold pastry to form a parcel and enclose salmon, brush parcel with butter. Repeat with remaining pastry, butter, salmon and sorrel. Place parcels on greased oven tray, uncovered, in hot oven about 12 mins or until browned. Serve with tomato basil sauce.
    TOMATO BASIL SAUCE: Heat oil, add shallots, cook, stirring, until soft. Stir in undrained crushed tomatoes, stock, wine and sugar, boil, uncovered, 2 mins. Process mixture until smooth. Push through sieve. Return mixture to pan, add cream, simmer, uncovered, until slightly thickened; stir in basil.
    Serves 4.

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