Ben's Salmon en Croute

Ben is famous for his Banoffi Pie and is a must for every party/bbq, I will try and dig out the recipe. But here is his salmon dish:

1 Small filleted Salmon
1lb. Asparagus
2 Tablespoons Double Cream
1/2 level teaspoon of chopped Dill
Salt and Black Pepper
3 thin Gammon Rashers
8oz. Puff Pastry
1 Egg Yolk
1 Tablespoon of Milk


Wash and trim the Asparagus and cook tied in a bundle upright in a saucepan of boiling water for 20 minutes or until the tips are soft to touch. Drain well and cut the top third and rub through a course sieve or liquidise. Blend the cream and dill into this asparagus puree and season with ground black pepper.

Spread the asparagus over one half of the salmon and put the halves together (any remaining puree can be spread on the top). Wrap the gammon slices around the salmon and put aside.

Roll out the puff pastry to a rectangle, which is large enough to wrap around the salmon. Place the fish in the center and wrap the pastry around it. Beat the egg yolk lightly with the milk and brush the edges of the pastry. Seal the long join firmly with more egg. Tuck in the short ends neatly and seal with egg.

Place the salmon on a wet baking tray with the seam down. Cut a few holes in the top to allow steam to escape and decorate the top with the pastry trimmings cut into leaves.
Brush with the remaining egg and milk.

Bake in the center of an oven pre-heated to 210C/425F for 20 minutes then lower the heat to 190C/375F and bake for a further 20-25 minutes or until golden brown.

Serve hot or cold cut into thick slices

Harrie's Herb Salmon with Garlic Cream Sauce

Ingredients
450g/1lb Salmon fillets (2.5cm/1 inch thick)
6 table spoons chopped herbs: tarragon, chervil, dill and parsley
50g/2oz butter
1 clove garlic, squashed flat
4 table spoons crème fraîche, double cream or even Mascarpone cheese
Lemon juice

Method
Cut the salmon fillets into pieces across their width, about 4cm/1.5 inches wide. Scatter the chopped herbs on a plate and roll the salmon pieces in them, pressing down on them to make them adhere to the fish.
Melt the butter in a shallow pan over a medium heat and add garlic. When the butter starts to foam, place the herbed salmon in that pan. Cook for 2 – 3 minuets or just until the fish becomes opaque. By now the butter will be brown in parts and fizzing wildly. Stir in the crème, cream or what ever and leave to melt into the butter. Season with black pepper and salt if you wish.

Just before you scoop the fish out of the pan squeeze the lemon juice lightly over the fillets. It will lift the flavour and prevent the sauce from

Uncle Hans - Prawn & Cucumber Soup

Our Sunday evenings used not to be complete without Uncle's company at The Barn.
Starters and a nice bottle of wine are supplied by Hans. One such starter that also appears in our Perk Bartrum Family Cookbook is this soup to be served cold. I do not like prawns, but just to have the soup and pick out the prawns - I remember it tasting good.

"Some 7 years ago we were for a few days in Bangkok. We had dinner at the Oriental hotel and the soup was fantastic. Applying my charm I managed to get the recipe which follows below.

It is particularly suitable for the summer as it is served cold.

It is gorgeous and serving it to a lady on a balmy night guarantees a most pleasant evening."

1 cucumber
300 cc chicken stock ( 1 cube)
150 cc tomato juice
150 gram low fat yoghurt
150 cc single cream
125 gr cut up prawns
few drops of tabasco or something hot
1 tablespoon of chopped mint
1 large clove of garlic
salt and pepper to taste.

Hans also once made a great cold veg and peanut sauce meal, I must try and get the recipe, some did not like, but I really liked.