Salmon en croûte
Encased in a beautiful golden puff pastry & cooked to perfection, this is my favourite way to cook salmon, give it a go!
Salmon en croute (4 portions)
600g Salmon fillet (skinless and boneless)
2 Blocks puff pastry
1 Egg (beaten)
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300g Spinach (baby)
30g Butter
200g Bechamel sauce (p.XXX)
50g Cream cheese
1tbsp Dijon mustard
1tbsp Fresh dill (chopped)
1tbsp Fresh parsley (chopped)
1 Lemon (juice + zest)
Salt & pepper
Prepare the filling by making and cooling the béchamel, then mixing it with cream cheese, Dijon mustard, chopped dill, parsley, lemon juice, and zest.
Quickly cook the baby spinach with a little butter and seasoning, strain the excess liquid, let it cool, and add it to the béchamel mixture.
Pat the salmon fillet dry, season with salt and pepper, then sear on both sides for about a minute in a hot frying pan. Let it cool.
On a lightly floured surface, place the first sheet of puff pastry. Put the salmon in the center, spread the cold spinach mixture on top, and brush egg wash around the salmon.
Cover with the second pastry sheet, trim any excess, and seal the edges with a fork. Brush the pastry with egg wash, score for decoration if desired, and chill.
Preheat the oven to 200°C with a baking tray inside. Place the salmon en croûte onto the hot tray lined with parchment paper, then bake for 20-25 minutes until the pastry is golden brown.
Let the salmon rest for 5-10 minutes before slicing and serving.
Herb dressing (4 portions)
120g Crème fraiche
40g Dijon mustard
10g Chopped herbs (basil, mint, parsley, chives)
Salt + pepper
Chop herbs and mix.
