Freshly ground white pepper
Zest & juice of 1 lemon
2 tsp currants
2 tsp chopped stem ginger
100g butter, softened
225g short crust pastry
Egg for egg wash
Drain the stem ginger from its syrup & finely chop, mix with the softened butter, currants lemon juice & lemon zest. Spread over each fillet then sandwich the two sides together.
On a floured surface, roll out the pastry & wrap it around the salmon making a secure & tidy parcel.
Pre-heat the oven to 200°C. Place the parcel on a non-stick baking sheet, brush with egg wash.
Bake in a preheated oven for 15 minutes & then reduce the temperature to 150°C & bake for a further 30 minutes.
150ml whipping cream
150g unsalted butter
1 egg yolk
Zest & juice of ½ lemon
Malden salt, freshly ground white pepper
Melt the butter in a small saucepan.
Put yolk in a glass bowl, dribble in the melted butter vigorously whisking to emulsify. Add lemon juice, zest & season.
Fold in the whipped cream & serve immediately.