SALMON EN CROUTE
Variation of salmon en croute (aka Salmon Wellington). Serve with a side of rice, asparagus, and/or spinach on Bastille Day.
Provided by Salvatore A. Lenzo
Categories World Cuisine Recipes European French
Time 1h18m
Yield 4
Number Of Ingredients 15
Steps:
- Heat 1 tablespoon oil in a large skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add mushrooms and 1 teaspoon garlic; cook and stir until mushrooms are soft, about 5 minutes. Season with salt and black pepper. Transfer onion and mushroom mixture to a small bowl.
- Heat remaining 1 tablespoon oil in the same skillet. Add remaining 1 teaspoon garlic; cook and stir until fragrant, about 30 seconds. Add spinach; cook and stir until wilted, 3 to 5 minutes. Season with salt and black pepper. Transfer to another bowl.
- Preheat oven to 350 degrees F (175 degrees C). Line a glass baking dish with parchment paper.
- Dust work surface with flour. Lay 1 puff pastry sheet out on work surface. Spread onion and mushroom mixture evenly across pastry, leaving a 1/2-inch border. Center salmon on top. Sprinkle paprika over salmon and top with wilted spinach. Cover with second puff pastry sheet. Fold over and crimp edges to seal. Brush top with beaten egg. Transfer to baking dish.
- Bake in the preheated oven until pastry is golden, 40 to 45 minutes. Remove and let stand for 5 minutes. Slice into 4 portions.
- Whisk mayonnaise, lemon juice, Dijon mustard, and dill together in a small bowl. Spoon sauce onto 4 plates and place a piece of salmon on each.
Nutrition Facts : Calories 1205.9 calories, Carbohydrate 60.8 g, Cholesterol 131.6 mg, Fat 85.7 g, Fiber 2.6 g, Protein 47.8 g, SaturatedFat 18.3 g, Sodium 652.6 mg, Sugar 2.4 g
NEXT LEVEL SALMON EN CROûTE
Take salmon en croûte to chef standard. Succulent salmon, cream cheese and dill are encased in crisp puff pastry with a pickled cucumber side
Provided by Barney Desmazery
Categories Main course
Time 1h10m
Yield Serves 6-8
Number Of Ingredients 15
Steps:
- The day before you want to assemble the en croûte, mix the salt and sugar in a bowl. Scatter half of the mix over a tray, then lay one of the salmon fillets on top, skinned-side down, and scatter with more of the salt mix. Lay the second fillet on top, skinned-side up, and sprinkle over the rest of the salt mix. Cover, then place another tray on top. Weigh the tray down with a couple of tins and put in the fridge for up to 48 hrs, or for at least 12 hrs (the longer you leave it, the firmer the salmon will be).
- When you're ready to assemble the en croûte, unwrap the salmon fillets, rinse them in cold water and dry with kitchen paper, then set aside. Put the watercress, cream cheese, dill, lemon zest and juice, smoked salt (if using) and a generous grinding of pepper into a bowl and mix well, then set aside.
- Line a baking tray with parchment. Roll out half of the pastry on a lightly floured surface so it's 2.5cm larger in diameter than the salmon fillet, then drape it over the lined baking tray. Place one of the fillets on the pastry, skinned-side down, and spread with the cream cheese mix, then lay the second fillet on top, skinned-side up. Brush the edge of the pastry with a little of the beaten yolk. Roll out the rest of the pastry to fit, then drape it over the salmon and tuck it in at the sides. Trim the edges and crimp or press with a fork to seal. Brush with more beaten yolk, then put the en croûte in the fridge for 30 mins before using a spoon to create a scale-like effect along the top of the pastry. Chill for up to 24 hrs or for at least another 30 mins.
- Heat oven to 220C/200C fan/gas 7. Bake for 20 mins, then glaze with the remaining yolk. Lower the heat to 180C/160C fan/gas 4 and bake for 20 mins more, then remove and leave to stand for 10 mins.
- To make the pickle, put the cucumber and onion in a bowl. Tip the vinegar, sugar and a pinch of salt into a pan and bring to the boil. Once the sugar has dissolved, pour over the veg, toss well and set aside. Can be made up to two days ahead and kept in the fridge. Slice the en croûte into six portions and serve with the pickled veg on the side.
Nutrition Facts : Calories 619 calories, Fat 43 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 32 grams protein, Sodium 2.1 milligram of sodium
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