Salmon Nadine In Crust
|Peeled deveined shrimp||120 Gram|
|Bay scallops||120 Gram|
|Salmon fillets||120 Gram|
|Cream cheese||120 Gram|
|Red peppercorns||30 Milliliter|
|Wild mushroom sherry sauce||250 Milliliter|
Saute the shrimp and scallops in the butter, drain and cool.
Roll out the pastry for the final stage, and cut into four equal sizes.
Top with a salmon fillet, and equal portions of shrimp, scallops, cheese and sprinkle with red peppercorns.
Carefully wrap the pastry around the fillets.
Seal the edges and decorate with the remaining pastry.
Place the filet sealed side down.
Bake in a preheated 425°F (220°C) oven for 20 minutes or until pastry is golden brown.
Serve with the Wild Mushroom Sherry Sauce on the side.