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Recipes

Salmon coulibiac with roasted vegetables

James Martin's salmon in puff pastry with spinach is a real dinner party showstopper served with rich beurre blanc.

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Ingredients

For the salmon coulibiac

  • 900g/2lb readymade all-butter puff pastry
  • 1.2kg/2lb 12oz whole salmon fillet
  • 300ml/7fl oz double cream
  • 5 tbsp chives, finely chopped
  • 500g/1lb 2oz spinach, blanched in boiling water for one minute, refreshed in cold water and squeezed dry
  • 1 free-range egg, beaten

For the roasted vegetables

For the beurre blanc