The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Salmon En Croute Stuffed with Artichokes and Wild Rice recipe. Enjoy quick & easy rice recipes and learn how to make Salmon En Croute Stuffed with Artichokes and Wild Rice.
Ingredients
1 onion, chopped
1 tbsp olive oil
1 garlic clove, chopped
150g (5oz) wild rice
450ml (¾pt) vegetable stock
1 x 280g artichoke halves in oil, drained and roughly chopped
1 tbsp roughly chopped rosemary
2 tbsp pine nuts, toasted
1 lemon, finely grated zest only
1.6kg (3½lbs) skinned side of salmon
Note: Side of salmon available in store at the fish counter
750p ready rolled puff pastry
plain flour, for rolling out
1 egg yolk
steamed green vegetables and cranberry sauce, to serve
Preparation
Fry the onion in the olive oil over a medium heat for 10 minutes, until colouring. Stir in the garlic.
Rinse the rice and add to the pan with the stock. Cover and simmer for 35 minutes, or until the rice is tender and all the stock has disappeared. Stir in the artichokes, rosemary, pine nuts and lemon zest. Season, set aside.
Preheat the oven to gas 6, 200ºC, fan 180ºC. Slice the salmon in two horizontally (ie across the belly of the fish) to form two similar-sized, slimmer pieces. Unfurl the puff pastry sheets and, on a lightly floured surface, roll out one sheet to make it 5cm (2in) wider than the other. Lay the thicker, unrolled sheet out on a lined baking tray and top with a piece of salmon. Season lightly. Mound the rice on the salmon and top with the other salmon piece.
Mix the egg yolk with 1 tbsp water and brush a little onto the pastry, round the edge of the salmon. Drape the larger sheet of pastry over and press down to seal both sheets together around the salmon, pushing any air out. Trim the excess pastry and press all the way around with a fork to make an indented seal. Brush the remaining egg yolk mixture over the top and gently run the points of a fork over the top to decorate. Bake for 40 minutes, until the pastry is a deep golden colour. Serve with steamed greens and cranberry sauce.
1 onion, chopped
1 tbsp olive oil
1 garlic clove, chopped
150g (5oz) wild rice
450ml (¾pt) vegetable stock
1 x 280g artichoke halves in oil, drained and roughly chopped
1 tbsp roughly chopped rosemary
2 tbsp pine nuts, toasted
1 lemon, finely grated zest only
1.6kg (3½lbs) skinned side of salmon
Note: Side of salmon available in store at the fish counter
750p ready rolled puff pastry
plain flour, for rolling out
1 egg yolk
steamed green vegetables and cranberry sauce, to serve
Preparation
Fry the onion in the olive oil over a medium heat for 10 minutes, until colouring. Stir in the garlic.
Rinse the rice and add to the pan with the stock. Cover and simmer for 35 minutes, or until the rice is tender and all the stock has disappeared. Stir in the artichokes, rosemary, pine nuts and lemon zest. Season, set aside.
Preheat the oven to gas 6, 200ºC, fan 180ºC. Slice the salmon in two horizontally (ie across the belly of the fish) to form two similar-sized, slimmer pieces. Unfurl the puff pastry sheets and, on a lightly floured surface, roll out one sheet to make it 5cm (2in) wider than the other. Lay the thicker, unrolled sheet out on a lined baking tray and top with a piece of salmon. Season lightly. Mound the rice on the salmon and top with the other salmon piece.
Mix the egg yolk with 1 tbsp water and brush a little onto the pastry, round the edge of the salmon. Drape the larger sheet of pastry over and press down to seal both sheets together around the salmon, pushing any air out. Trim the excess pastry and press all the way around with a fork to make an indented seal. Brush the remaining egg yolk mixture over the top and gently run the points of a fork over the top to decorate. Bake for 40 minutes, until the pastry is a deep golden colour. Serve with steamed greens and cranberry sauce.
From Tesco Realfood
More Rice Recipes:
Indonesian-style fried rice with lup chong, prawns and chilli peanut sauceSpiced rice with kippers & poached eggs
Tuna, tomato and rice triangles
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