SALMON EN CROUTE

      Title: SALMON EN CROUTE
  Categories: Fish
       Yield: 6 Servings
  
      12 oz White Fish
            -Haddock, whiting or Cod
       6 oz Fresh White Breadcrumbs
            Juice and Grated Rind of
            -1 lemon
       1 tb Snipped Fresh Chives
       1 tb Chopped Fresh Parsley
       1    Egg
       4 tb Sunflower Oil
       1 lb Ready-Made Puff Pastry,
            -Thawed, if frozen
       2 lg Salmon Fillets
       1    Egg, Beaten, to glaze
            Seasoning
  
   Ask your fishmonger to fillet a 2 1/2 salmon and keep the bones and
   trimming for the lemon cream sauce.
   
   Pre-heat the oven to 200C/400F/Gas 6. Put the white fish, breacrumbs,
   lemon juice and rind, chives, parsley, egg and oil in a food
   processor. Whizz until smooth, then season to taste. Roll out the
   pastry to a long, oval shape 6 inches longer than the salmon and 2
   1/2 times as wide. Place a fillet in the centre of the pastry, spread
   over the white fish paste and sandwich with the other fillet. Cut
   diagonal lines along each side of the puff pastry about 1/2 inch
   apart, leaving 3 inches at each end uncut. Bring the sides together,
   criss-cross the cut strips over each other and secure them with
   beaten egg. Fold one end into a triangle to make the shape of a fish
   head and cut a wedge from the other end to make the shape of a tail
   Lift fish on to a greased baking tray. Brush pastry with beaten egg
   and bake for 35-40 minutes. The fish is ready when a skewer inserted
   between the plaits comes out clean.
   
   Serve on its own or with "Cucumber Sauce (barry)" or "Lemon Cream
   Sauce (barry)".
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