Recipe for...Thai Salmon Yellowfin Puffs with Ginger


Recipe for... salmon recipes
Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	Thai Salmon Yellowfin Puffs with Ginger This recipe is rated : 0 Recipe Ingredients 2 4-5oz salmon fillets 4 sheets phyllo pastry 1 oz butter 1 tsp grated ginger 1 clove garlic pressed 1 scallion, finely chopped 1 tbsp fresh coriander finely chopped Zest and juice of 1 lime Salt and pepper to taste Cooking Procedures Mix together lime zest and juice, garlic, spring onion, ginger and coriander. Melt butter. Lay out 1 sheet of phyllo, and brush with butter. Lay second sheet on top, brush with more butter. Lay a salmon fillet about 2-3 inches from short side of pastry, season to taste and put half of lime mixture on top. Fold short end of pastry over salmon, then fold in the 2 long sides. Fold the salmon over twice more, and cut off the remaining pastry. Do the same with the other fillet. Put the parcels on a well-greased baking sheet, and just before baking brush with the remaining butter.Cook at gas mark 5 for 20-25 minutes, until brown and crispy.	recipe titles recipe ingredients Excerpt from the wayback cook-book collection: tablespoons of butter. HARD SOAP J J J 5 lbs. clarified and strained fat. 2 tblsp. powdered borax. 1 lb. potash. y$ cup ammonia. 1 qt. cold water. 2 tblsp. sugar. y cup washing soda, dissolved in 34 CUP boiling water. Mix the potash with the water and add the borax, ammonia and sugar. Pour into this mixture, when cool, the melted but not hot fat. Stir constantly for fifteen minutes and pour into a box lined with heavy greased paper. In two hours it will be hard enough to cut into ca
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