Salmon and Camargue Red Rice En Croute
Cooking time: 1 hour
Preparation time: 30 mins
Serves: 4
Vegetarian: No
Ingredients:
- 125g Camargue Red Rice
- 25g Dried Porcini Mushrooms
- 25g butter
- 100g leek, chopped
- 425g ready rolled frozen puff pastry, thawed
- 4 x 150g skinless salmon fillets
- 1 egg, beaten
- 150ml dry white wine
- 150ml double cream
- 3 tbsp chives, freshly chopped
How to cook it:
- Cook the rice according to the instructions on the packet. Meanwhile, put the porcini into a small bowl and cover with hot water – set aside for 20 minutes. Drain the Porcini, reserving the liquid and roughly chop the mushrooms
- Melt the butter in a frying pan, add the leeks and cook over a medium heat for 4-5 minutes to soften. Stir in the Porcini and cook for 1 minute more
- Drain the rice, then rinse under cold water and drain again. Stir into the leek mixture and season well
- Unroll one sheet of pastry and roll out to a 12-inch square. Cut into 4 equal squares. Divide the red rice mixture on to the squares, pressing into a compact oval shape
- Place the salmon fillets on top of the rice and season with salt and pepper. Bring the corners of the pastry up around the salmon and lightly brush the surface of the pastry with water
- Roll out the second sheet of pastry to a 13-inch square and cut into 4. Place a square on top of each piece of salmon tucking in the corners under the bottom pastry sheet to enclose the parcels and form an oval shape. Brush the surface with egg to glaze it. Transfer to a baking sheet. These can be chilled at this stage and cooked when needed
- Heat the oven to 220C/425F/Gas Mark 7. Bake the parcels in the oven for 25 minutes until the pastry is golden and crisp
- Meanwhile put the reserved Porcini liquid into a small pan with the wine and boil until reduced by half. Stir in the cream and simmer until slightly thickened. Checek the seasoning then add the chives just before serving
- Transfer the salmon parcels to plates and spoon the chive sauce around it. Serve with a green vegetable