Can you help? I'd like to do a salmon en croute, and I hoped to do one that I could cook the night before and serve cold. But I have not found Delia's Salmon Coulibiac. On the site it says ...
Open-freeze until solid then wrap well in foil or clingfilm. Unwrap and cook from frozen, allowing an extra 10-15 minutes’ cooking time for defrosting.
Does this actually mean that you can MAKE the whole recipe COMPLETE, and then freeze it completely. And then cook FROM FROZEN, by adding 10-15 mins extra to the cooking - WITHOUT the need to defrost???
OR If I cooked this as per the recipe, let it cool and pop into the fridge, wrapped, does it eat well cold?
Its for my 50th birthday lunch - I want to keep prep and worry to a minimum and have fun with my friends!
Thanks so much, I really appreciate it.
Estelle (Aged 49ys and 50 weeks!)