Striking and Simple : Salmon en Croute with Currants and Ginger
Impressive centerpiece for dinner parties. Quick and simple to make, this is the perfect recipe for beginners. This is a dish often suggested for pre-Christmas parties, but served with a fresh green salad, we could almost imagine that spring has arrived. In fact, this dish is all about tremors of excitement and anticipation. At present, I must say that I am looking forward to the softness of spring, so let’s rephrase the introduction:A impressive centerpiece for dinner parties, so let’s get ready with Easter right around the corner. There is an a-maze-ing number of variations for this dish. It is often recommended to use 2 fillets so that the slices are not too heavy. However, I normally use the whole fish, boned, and so far nobody has complained nor chocked. You could also shape the pastry like a fish using a teaspoon to make the scales and an olive for the eye.
But let’s not get carried away. I got my recipe from a celebrity chef. Not the one who is throwing knifes at you, nor the other whose merchandise-dishes are shaped like of her boops. No, I got it from a simple, personable, joyful guy whose TV programs make you want to follow him around the country when he looks for fresh fish and sea-food: Rick Stein. (Click on his name for the recipe.)
