This evening's match was highly entertaining and a wonderful accompaniment to our French meal. Not only in default support of Ireland, I was behind the Mexicans all the way - having lived there for a year I'm shamelessly bias. However, it was the losing team's cuisine which the tall bloke chose to prepare tonight and as I arrived home from a late meeting, out of the oven came salmon en croute, with boiled potatoes and sprouting. It was delicious. The tall man made the sauce (between the fish and the flaky pastry) from a recipe he says he made up on the spot. It contained:
6 sliced chestnut mushrooms
soft goats cheese
parsley
butter
Melt the butter in a heavy saucepan, add the mushrooms and cook on low heat. When mushrooms are cooked through (they always shrink), add the goats cheese and parsley, stir and remove from the heat.
Allow to cool before covering the salmon with the sauce. Wrap in puff pastry, wash with egg yolk and put into the oven for half an hour at 200 degrees.
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