- 30g unsalted butter, melted
- 220g unsalted butter, cold
- 250g plain (or bread) flour
- ½tsp salt
- 170ml water, chilled
- 1 egg, beaten
- 2tbsp milk
Salmon and filling:
- 800-1000g salmon steaks
- 300g baby spinach
- 200g broccoli
- 80ml fresh cream
- 2tbsp (heaped) crème fraîche
- 1 unwaxed lemon, rind of
- 1 clove crushed garlic
- ¼ onion, chopped
- 1tbsp olive oil
- 1 knob butter
- 60g pine nuts
- 1 bunch fresh parsley
- Salt and pepper, to taste
- 1 egg
- 1tbsp milk
- Melt 30g of butter.
- Sift flour and salt over a clean working surface, and gather to a peak. Make a well in the centre.
- Pour the butter and chilled water in the hole, and combine using your fingers like a whisk.
- Begin to break the barrier of flour down, merging the dry and wet ingredients.
- Knead the dough for 10 minutes by hand.
- Form a ball, score a cross and wrap in cling film. Place in fridge to rest/chill for 15-20 minutes.
- Soften 220g butter by pounding it with a large rolling pin between two sheets of parchment paper.
- Cut a perfect 10cm x 10cm square of butter, and let rest. The butter must be the same consistency as the dough, or they will not incorporate properly.
- Place pastry dough onto well-floured surface and roll out into a cross.
- Place butter in the centre, and fold over each flap (taking care to wipe away excess flour with a pastry brush).
- Start by ‘tapping’ the rolling pin down on the dough evenly to distribute the butter, and then roll out a long rectangle.
- Fold the rectangle like a letter (three folds).
- Turn it 90° to the left, and roll out again.
- Make sure to square of corners each time.
- Fold it twice, from top to bottom, to meet in the centre (four folds).
- Wrap in plastic, and chill for 30 minutes.
- Repeat above (rolling, turning, rolling and turning) then chill again for 30 minutes.
- Do it twice to complete six rolls. The pastry should be an even yellow colour when it is ready to be used. If it looks marbled, roll and fold once more.
- Refrigerate until required.
Salmon and filling:
- Fry onions and garlic with knob of butter.
- Add baby spinach, and cover saucepan with 1tbsp hot olive oil.
- Drain excess water when done.
- Cook broccoli in a small saucepan with 80ml fresh cream, until soft.
- Roast pine nuts on non-stick pan and let cool.
- Once cooled, blitz pine nuts in food processor with 1tbsp crème fraîche and a pinch of fresh parsley.
- Chop spinach, broccoli, onion and garlic. Add 1tbsp (heaped) of crème fraîche to bind.
- Season with salt and pepper, to taste. Add the rind of an unwaxed lemon.
- Roll out puff pastry to 4mm thick.
- Place salmon on bottom layer.
- Cut a line down the middle of the salmon.
- Stuff pine nuts and parsley down the line, and then evenly spread the spinach/broccoli mix on top.
- Cut around puff pastry and enclose with another layer.
- Seal edges.
- Cut out heart shapes and place like scales.
- With scraps, form a ‘fishtail’ and other details.
- Whisk egg and milk, and brush over the top with pastry brush.
- Bake for 30-40 minutes, depending on the size of the fish.
The following recipe was created and written by the accredited contestant of The Great South African Bake Off. BBC Worldwide accepts no responsibility for the accuracy of ingredients, method or content.