

Hello Lindsey
Can individual salmon en croutes (from cookery school) be made ahead and then frozen before cooking?
If so, how would they then be cooked - from frozen, thawed or partially thawed? At what temperature and for how long?
Help!
Joanna
A must-have in any kitchen is a good set of bakeware, and what better than Delia's own range, made in the UK to her own specification. This month, we have a full set to giveaway with our exclusive competition in association with Grana Padano.
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Hello Joanna,
Yes you can freeze the unbaked parcels. Open freeze then wrap individually and store in a ridged container for up to 3 months.
Unwrap, put them on a tray or plate lined with baking parchment, cover and defrost overnight in the fridge. Bake as the recipe.
Kind regards
Lindsey