This is an absolutely moreish take on fresh salmon.
Words and recipe: The Fish + Game Cookbook by Angelo Georgalli
This delicious pastry parcel is loaded with flavour. It’s great for lunch or as a BYO plate for gatherings.
3 handfuls of baby spinach
3 pinches of salt
3 pinches of pepper
¼ cup mascarpone cheese
8-10 sheets of pre-made filo pastry
Melted butter or olive oil for brushing
2 salmon fillets, (tail end) skin removed
12 asparagus spears, fresh or tinned
30g melted garlic butter
2 pinches of salt
2 pinches of pepper
Preheat the oven to 170°C.
Into a hot pan add the butter and spinach with salt and pepper. Stir the mascarpone cheese into the spinach and butter until it’s melted. Remove from heat and set aside.
Brush the pastry sheets with melted butter or olive oil, stack them and place one of the salmon fillets in the centre. Brush the fillet with melted garlic butter and sprinkle with salt and add pepper.
Layer half the creamed spinach on top of the salmon fillet, add half of the asparagus spears. Repeat with another layer of salmon, creamy spinach and asparagus, season with salt and pepper to finish.
Carefully fold the filo pastry over the top of the salmon filling and roll the filling with the pastry wrapping around it to form a parcel. Pinch the ends of the pastry closed. Place the salmon parcel into an oven dish lined with baking paper. Brush the pastry with garlic butter.
Place in the oven and cook for 35-40 minutes or until the pastry has turned golden brown. Turn off the oven and let it rest in the oven for a further 5 minutes.
To serve, cut the parcel in half and drizzle with the hollandaise sauce.
Recipe: Lemon & Dill Hollandaise Sauce
A fancy twist on a classic French sauce, the lemon zest and dill in this recipe keep the sauce light and give it a slight tang that complements the flavour of freshwater fish.
3 egg yolks
½ tbsp white vinegar
Pinch of lemon pepper
150g melted butter
Zest of ½ lemon
6 drops lemon juice
1 tbsp fresh dill, roughly chopped
In a saucepan, bring to the boil 2 cups of water. Using a stainless steel or glass bowl, combine the egg yolks, vinegar and lemon pepper. Position the bowl so the base is sitting in the saucepan of hot water and whisk the egg yolks until they begin to thicken.
Slowly add melted butter to the egg mixture, whisking as you go. Add the lemon zest, juice and dill, and stir until the sauce is the consistency of runny custard. Remove the bowl from the saucepan and serve.
The Fish + Game Cookbook by Angelo Georgalli, Beatnik Publishing, RRP $59.99, Beaknik Publishing. Photos: Sally Greer.