salmon and leek jalousie
 
 

Lindsey Bareham

Jalousie is a slatted rectangular pie-cum-pasty, quickly made with puff pastry, here encasing leeks and salmon. Impressive, yet easy and quite delicious.

serves 4, prep 20 min, cook 35 min

3 trimmed leeks
25g butter
squeeze lemon, or splash white wine or Noilly Prat
2 tbsp chopped dill
flour for dusting
500g puff pastry
2 x 200g salmon fillets
1 egg yolk
splash milk

Keeping the root intact, split the leeks twice from root to stem and wash under running water. Shake dry and chop. Melt the butter in a spacious lidded pan, stir in the leeks, cover and leave to sweat gently for 5 min. Add lemon juice, season with salt and pepper and cook for a few more minutes until quite tender and juicy rather than wet. Stir in the dill. Cool. Lightly flour a work surface. Roll a 30 x 15cm rectangle and another 28 x 12cm. Fold the larger half lengthways and cut across the fold at 5cm intervals leaving a 1.5cm border.

Transfer uncut rectangle to a baking tray sprinkled with water. Spoon half the leek down the centre leaving a 1.5cm border and lay the fish – trimmed to fit if necessary – over the leeks. Top with remaining leek. Use a pastry brush to moisten the border with water. Line up one long edge of the slashed dough rectangle with the base rectangle and unfold to make a lid. Press the border to seal. Paint the surface with egg yolk whisked with milk. Press the border firmly again with the tines of a fork. Bake at 220C/gas 7 for 25 min until puffed and golden.

I tried baking at the above temp but it was too fast. Next time dropp it to 180-200?