On Mar 10, 3:25 pm, Anonymous > wrote:
> On 8/03/08 20:03, in article , "Judith in France" > wrote:
>
> > Judith in France? Where? Gournay-sur-Marne here
>
> > The Auvergne, about 1 hour south of Clermont Ferrand, nearest small
> > town Vernet la Varenne 5 kilometres away or Issoire, large country
> > town. I must Google as I don't know where Gornay sur Marne is, I know
> > Seine et Marne.
>
> Attention, Judith, Capitalist pig is a stalker, don't answer him.
> He is sociopathic.
>
> You can look up up for real at his web site, yankeenglish.com,
> his name is Stephan Bach and for years he pretended to live
> in Gournay, but his real address is in neighboring Champs-sur-Marne,
> a down at the heels suburb near Paris. What Greg posted on him
> is true. Stephen recently has tried teaching English, the last
> resort of an ex-pat running out of money.

I don't want to get into a fight with anyone, over anything, so I tend
to ignore postings that could offend. However, I did translate his
recipe and it sounds delicious and I will try it.

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?

Judith

"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

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

"Judith in France" schrieb :
> 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.
>
OK, here we go.

Salmon in pastry dough
(serves 4)

600 grams salmon fillet (without skin)
600 grams spinach (or 400 grams frozen spinach)
1 large onion (ca.70 grams) ,finely chopped
2 eggs
120 milliliters cream
1 table spoon wheat flour
a little bouillon
nutmeg, grated
salt, pepper
pastry dough

a little oil for frying
1 egg yolk
1 egg white
---------------------------------------

Wash spinach and dry well.
Heat oil in pan (high heat), throw in spinach and stir, until spinach is wilted.
Throw in a sieve and drain.

Mix cream with the 2 eggs, flour, bouillon, nutmeg salt and pepper.

Bring pan to medium heat, add some oil and fry onions until golden brown
(ca. 4 minutes), while stirring.
Add spinach and stir for ca. 3 minutes.

Add the mixture. Reduce.

Salt the salmon fillet.

Either cut the fillet in 4 pieces and put each on dough, or make one big pie.

Put salmon on pastry dough, put spinach mix on top of salmon.
Fold dough over salmon (first from the long axis, seal with egg white,
then short axis, seal with egg white).
Poke wholes on upper side of the package with a fork.
Now smear some egg yolk on dough.
Bake in preheated oven at 200 deg. C for ca 20 minutes.
---------------------------------------------------

Is that what you had in mind ?

Cheers,

Michael Kuettner

On Mar 10, 6:29 pm, "Michael Kuettner" > wrote:
> "Judith in France" schrieb :
>
> > 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.
>
> OK, here we go.
>
> Salmon in pastry dough
> (serves 4)
>
> 600 grams salmon fillet (without skin)
> 600 grams spinach (or 400 grams frozen spinach)
> 1 large onion (ca.70 grams) ,finely chopped
> 2 eggs
> 120 milliliters cream
> 1 table spoon wheat flour
> a little bouillon
> nutmeg, grated
> salt, pepper
> pastry dough
>
> a little oil for frying
> 1 egg yolk
> 1 egg white
> ---------------------------------------
>
> Wash spinach and dry well.
> Heat oil in pan (high heat), throw in spinach and stir, until spinach is wilted.
> Throw in a sieve and drain.
>
> Mix cream with the 2 eggs, flour, bouillon, nutmeg salt and pepper.
>
> Bring pan to medium heat, add some oil and fry onions until golden brown
> (ca. 4 minutes), while stirring.
> Add spinach and stir for ca. 3 minutes.
>
> Add the mixture. Reduce.
>
> Salt the salmon fillet.
>
> Either cut the fillet in 4 pieces and put each on dough, or make one big pie.
>
> Put salmon on pastry dough, put spinach mix on top of salmon.
> Fold dough over salmon (first from the long axis, seal with egg white,
> then short axis, seal with egg white).
> Poke wholes on upper side of the package with a fork.
> Now smear some egg yolk on dough.
> Bake in preheated oven at 200 deg. C for ca 20 minutes.
> ---------------------------------------------------
>

what you had in mind ?
>
> Cheers,
>
> Michael Kuettner

Michael, thank you so much, I will copy that into my file. The only
thing I will change is that I will use fresh baby spinach. Very many
thanks.

Judith

"Judith in France" schrieb :
> On Mar 10, 6:29 pm, "Michael Kuettner" wrote:

<snip>

> what you had in mind ?
>>
>
> Michael, thank you so much, I will copy that into my file. The only
> thing I will change is that I will use fresh baby spinach. Very many
> thanks.
>
You're welcome.
Please note that the frozen spinach was optional; that's just when no fresh
is to be had.
Let me know how it turned out, please.

Cheers,

Michael Kuettner

On Mar 10, 7:04 pm, "Michael Kuettner" > wrote:
> "Judith in France" schrieb :
>
> > On Mar 10, 6:29 pm, "Michael Kuettner" wrote:
>
> <snip>
>
> > what you had in mind ?
>
> > Michael, thank you so much, I will copy that into my file. The only
> > thing I will change is that I will use fresh baby spinach. Very many
> > thanks.
>
> You're welcome.
> Please note that the frozen spinach was optional; that's just when no fresh
> is to be had.
> Let me know how it turned out, please.
>
> Cheers,
>
> Michael Kuettner

I will Michael and thank you.

Judith