Mmm 🤔 I’ve got some salmon and a pack of filo in the freezer ... I can foresee the possibility of a couple of salmon parcels being constructed in the not too distant future ... maybe including some Swiss chard from under the poly-cloche. Tomorrow’s supper will be a creamy fish pie. 😋Â
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
Yes @Lizzie27, rent, council tax, TV and phone line etc.
I do my salmon en croute with puff pastry and use the tail end of the fish, skinned, boned as two fillets and then put back together with a stuffing of butter, preserved stem ginger, raisins and flaked almonds.  Wrap in pastry and bake. Serve with a cream, shallot and tarragon sauce. Never met anyone who doesn't like it - Brits, Belgians, international cooking group etc - and it's good the next day cold/tepid if there are any leftovers.
Ouch @Obelixx, that's certainly an outlay. Obelixx and Dove , I can do shortcrust and rough puff pastry but you underestimate my culinary skills! I don't have any of those ingredients except for the raisins. Back to the drawing board - or cookery book!
Well done for the 12 kilos @Obelixx. I only lost 5 kilos. I think Christmas chocolates are helping to put it back on.Â
We had venison Bourguignon tonight followed by blackberry and apple pie. I'm trying to use up food from the freezer before my move. The venison was a present from the chasse and I'd forgotten about the blackberries from last year that were in the freezer.
We are having salmon too, tomorrow, but not en croute as there is enough pie left for tomorrow.
Dordogne and Norfolk. Clay in Dordogne, sandy in Norfolk.
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Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
 It’s just that the pieces of salmon I’ve got are quite small so will cook very quickly, and so will a few layers of thin filo.Â
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
I do my salmon en croute with puff pastry and use the tail end of the fish, skinned, boned as two fillets and then put back together with a stuffing of butter, preserved stem ginger, raisins and flaked almonds.  Wrap in pastry and bake. Serve with a cream, shallot and tarragon sauce. Never met anyone who doesn't like it - Brits, Belgians, international cooking group etc - and it's good the next day cold/tepid if there are any leftovers.
https://www.bbcgoodfood.com/recipes/salmon-coulibiac 😋Â
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
Obelixx and Dove , I can do shortcrust and rough puff pastry but you underestimate my culinary skills! I don't have any of those ingredients except for the raisins. Back to the drawing board - or cookery book!
We had venison Bourguignon tonight followed by blackberry and apple pie. I'm trying to use up food from the freezer before my move. The venison was a present from the chasse and I'd forgotten about the blackberries from last year that were in the freezer.
We are having salmon too, tomorrow, but not en croute as there is enough pie left for tomorrow.