Fine English Cookery/Michael Smith 1998

A Jole of Salmon with Ginger
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
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INGREDIENTS:
750g/1-1/2 lb middle-cut salmon 2 tbsps oil 1 tbsp lemon juice
salt and freshly ground black pepper 60g/2 oz seedless raisins 2 large pieces stem ginger
a little lemon juice 250 g/8 oz puff pastry 1 beaten egg



1 Get your fishmonger to skin and fillet the piece of salmon. Put the fillets into a shallow dish and pour the oil and lemon juice over them, seasoning lightly with salt and pepper. Let the pieces of fish soak in this liquor for 6 hours, turning them at hourly intervals.
2 Roll out the pastry into a square large enough to parcel the salmon. Re-form the fillets into their original whole shape and place them near the front edge of the pastry. Finely slice the ginger and put a cushion of these slices over the top of the fish.
3 Soak the raisins in the remainder of the marinade, plus a little of the ginger syrup, warming them slightly so that they plump up but do not burst. Arrange these in a second cushion on top of the ginger.
4 Fold over the pastry to meet the front edge, first brushing the bottom edges all around with a little beaten egg, and press the two edges together. Nick at 1-inch intervals with a sharp knife.
5 Brush over the whole pastry surface with the rest of the beaten egg and sit the jole on a wetted baking sheet. Decorate the top at will with pastry leaves or circles. Make two small slits in the top to let the steam out.
6 Bake in the centre of an oven pre-heated to 220C/425 F/gas mark 7 for 20 minutes then for a further 20 minutes at 190 C/375 F/gas mark 5, until the pastry is golden and crisp.

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