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Ingredients

• 4 eggs
• 125 g long grain rice
• 10 button mushrooms, finely sliced
• knob of butter
• 500 g block ready-made puff pastry
• flour, for dusting
• 2 tbsp finely chopped flat-leaf parsley
• 1 tsp curry powder
• 800 g skinless thick salmon fillet, pin-boned (see Cooks note below)
• 1 tbsp milk
• pinches caster sugar

• 150 ml white wine
• 100 ml chicken stock
• 200 g butter, diced
• squeeze lemon juice, to taste
• 1 tbsp finely chopped thyme

Description

Paul Merrett’s Classic Fish Recipe Makes A Spectacular Dinner Party Dish And Is Also Delicious Cold The Next Day With A Little Mayonnaise

UK TV