On Mar 10, 5:12 pm, "Michael Kuettner" > wrote:
> "Judith in France" schrieb :
> <snip>
>
> > A more pressing problem for me going to be preparing and cooking
> > salmon en croute for dinner on Wednesday night when 3 friends are
> > coming round. I haven't made it so any tips would be appreciated and
> > if I did it tomorrow, would it be o.k. to serve it cold as a starter
> > with Hollandaise?
>
> I know at least 5 different ways to prepare salmon in pastry-dough.
> Do you want champignons, spinach or what ?
> Or what's your recipe ?
>
> Cheers,
>
> Michael Kuettner

I want to use spinach, I am confused as to whether I should seal the
salmon beforehand or cook it from raw in the croute, I have seen
different methods and that's why I asked for a personal recommendation
of something someone has tried, it's much better than a book I think.
Many thanks.

Judith