Serves 6 Cooking and preparation 40 minutes (4-5 hours (not all active cooking time) if making puff pastry from scratch) preparation, 30-35 minutes cooking

SALMON EN CROUTE by Lesley Waters

675g salmon fillet, skinned and sliced into 4cm slices 1 lemon, juice only 1 large bunch fresh dill 1 tbsp olive oil

Ingredients For the salmon 55g unsalted butter 3 large shallots 450g chestnut mushrooms, sliced

salt and freshly ground black pepper 170g basmati and wild rice packet mix, cooked according to packet instructions, rinsed and cooled splash white wine 1 large free-range egg, beaten pinch of salt For the soured cream 200ml double cream ½ lemon, juice only freshly ground black pepper

1.

2. On a clean, floured surface, 3. roll out the smaller piece of pastry into a rectangle. Trim the edges. Reserve the trimmings.

4. For the filling, heat half of the butter in a frying pan until foaming. Finely chop the shallots and fry until soft and goldenbrown.

5. Add the sliced mushrooms to the shallots and fry until just cooked. Remove from the heat and leave to cool.

6. Place the salmon fillets into a bowl. Squeeze over the lemon juice. Tear the dill and scatter over the salmon. Drizzle over the olive oil, then season with freshly ground black pepper.

7. In a bowl, combine the cooled shallot and mushroom mixture with the cooled rice. Season to taste. Spoon the mixture over the cooked pastry base.

9.

10. Using a palette knife gently tuck the raw pastry underneath the base (a bit like making a bed).

8. Place the salmon slices and dill on top of the rice. Splash over some white wine.

11. Make an egg wash by 12. beating together the egg and salt in a bowl. Using a pastry brush, brush the whole pie with the beaten egg.

13. Bake the pie for about 3035 minutes, or until goldenbrown. Remove from the oven and allow to cool for 5-10 minutes before serving.

14. Meanwhile, make the soured cream. Place the cream into a bowl. Pour over the lemon juice and stir thoroughly as the cream thickens. Season with freshly ground black pepper.

15.

1. Remettez ces paragraphes à leur place: A. Use the reserved pastry trimmings to make leaf shapes and decorate the pie with the leaves. Brush over these with beaten egg. B. Serve slices of the salmon en croute with the soured cream on the side. C. Preheat the oven to 200C/400F/Gas 6. Prepare the base of the pie. Cut off one-third of the pastry. Wrap the larger piece in cling film and place in the fridge. D. On a clean, floured surface, roll out the remaining pastry. Using a rolling pin, gently lift and place the pastry over the salmon. Reserve for later. E. Place the pastry rectangle on a non-stick baking tray and prick all over with a fork. Bake in the oven for 12-15 minutes until cooked and golden. Set aside to cool.

2. Retrouvez les équivalents anglais des verbes suivants (soulignés dans la recette): rogner

Faire tomber goutte à goutte

frire

Faire refroidir

préchauffer

envelopper

piquer

abaisser

réserver

Déposer à l’aide d’une cuiller

enlever

presser

déchirer

asperger

éparpiller

chauffer

combiner

assaisonner

Mettre au pinceau

couper

rentrer

verser

Cuire au four

mélanger

3. Traduisez la recette