Pancetta-wrapped salmon with saffron and herb rice
- April 2008
- Serves 6
- Takes 45 minutes to make and 35-40 minutes to cook
Salty pancetta wrapped around succulent salmon is a perfect recipe if you’re entertaining guests at a dinner party.
- 44.6g (12.1g saturated)
- 26.4g (0.7g sugars)
To make this recipe into a salmon en croûte:
It’s really simple to transform this recipe. Follow the recipe up to end of step 4 then take 750g fresh puff pastry, roll out 250g of the pastry on a lightly floured surface to the size of 1 fillet and put on a baking sheet. Put the pancetta-wrapped salmon carefully on top and, using a pastry brush, brush the pastry around the edge of the salmon with a little cold water. Roll out the remaining puff pastry so it’s large enough to cover the whole salmon and seal around the edge. Trim off and discard any excess pastry. Chill for 30 minutes. Score the parcel in a diamond pattern with the tip of a knife, brush with beaten egg and bake at 200°C/fan180°C/gas 6 for 35-40 minutes.
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