RACH'S SALMON EN CROUTE IS DECEPTIVELY EASY
Rach gives salmon the VIP treatment by baking it "en croute" (in a pastry crust), a method that's delicious and deceptively easy.
Provided by Rachael Ray
Number Of Ingredients 27
Steps:
- Preheat oven 425˚F with rack at the center
- For fresh spinach, wash and stem the spinach, then bring a pot of water to a boil and place an ice water bath in large bowl on counter and a strainer in sink
- Salt the boiling water, cook spinach 1 to 2 minutes, then strain, add to ice bath to shock, drain and wring out excess liquid in clean towel, then chop
- For defrosted frozen spinach, wring out all excess liquid and finely chop, then loosen up with fingers
- Heat a skillet over medium heat with EVOO, 2 turns of the pan, add shallots and garlic, season with salt and white pepper
- Add wine, let it absorb
- Add spinach, nutmeg, lemon juice, crème fraiche or cream cheese, Parm and breadcrumbs, then remove from heat to cool
- For the salmon and pastry, combine butter, mustard, thyme, and dill
- Roll out puff pastry on a lightly floured surface just a bit to smooth seams, then cut each sheet in half across to form rectangles
- Place 2 rectangles each on a parchment-lined baking sheet sprinkled with a little flour
- Season the salmon with salt and pepper
- Place a piece of salmon on each piece of pastry and top with ¼ of the Dijon and herb mix, then turn over
- Top each bottom side of salmon with a layer of ¼ of the spinach and gently set in place with your hands
- Make an egg wash with 2 teaspoons water and a fork-beaten egg
- Brush egg wash onto the puff pastry, then fold in long sides to overlap in the middle, stretching the puff pastry gently if needed, to form a seam
- Press the ends to seal, then trim ends a bit and fold in to seal the packet, then turn and score the top in a crosshatch using a paring knife to vent and to add to the plate presentation
- Brush completed packets with egg wash and bake 20 to 25 minutes
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
SALMON EN CROUTE WITH SPINACH-MUSHROOM FILLING
This is so good and makes a wonderful special occasion entree. Great as-is, or try it with the Creamy Dill Sauce. Originally posted on teriskitchen.com.
Provided by GirlyJu
Categories European
Time 2h
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- For the Salmon:.
- Season salmon fillets on both sides with salt, pepper and dill. Sprinkle flesh side with lemon juice.
- Heat a med skillet over med high heat. Add oil and butter. When hot, add salmon, skin-side down. Brown well, about 3 minutes. Turn and sear top side, about 2 minutes. (Note: Salmon should be rare, because it will cook fully in the pastry.).
- Remove from pan and refrigerate untl completely cooled, about 1 hour. Save pan and drippings to make dill sauce.
- For the Filling:.
- Heat a new med skillet over med high heat. Add butter and oil. Saute onions until tender, about 5 minutes.
- Add mushrooms, spinach, salt and pepper. Saute until mushrooms are cooked through, about 5 minutes. (Note: There should be no moisture but, if there is, make sure it evaporates.).
- Place in refrigerator to cool.
- To Assemble:.
- Thaw pastry for about 20 minutes.
- Preheat oven to 400°F.
- On a lightly floured surface, roll pastry out into a 14-inch square, about 1/8 inch thick. Cut into 4 equal squares. Place about 1/4 cup of spinach mixture in the middle of each square,then top with a piece of salmon, skin side up. Brush the edges of the pastry with some egg wash . Bring up opposite corners of pastry around the top of the salmon. Pinch the edges together to seal.
- Place the pastries on an ungreased baking sheet, seam-side down. Brush the tops with the remaining egg wash.
- Bake until golden brown, about 25 minutes. (Note: This is a good time to make the dill sauce in the salmon drippings.).
- Remove pastries from oven and let stand 5 minutes.
- For Creamy Dill Sauce.
- Heat med saucepan over med high heat - or use the skillet in which the fish was cooked.
- Add wine and lemon juice; bring to a boil.
- Add cream. Simmer until well-combined and cream has reduced slightly.
- Stir in dill and parsley. Taste for seasoning.
- To Serve.
- Spoon some of the sauce on each plate, then top with salmon pasty. Any remaining spinach-mushroom mixture can be heated and served on the side.
Nutrition Facts : Calories 812, Fat 59.8, SaturatedFat 21.4, Cholesterol 180.8, Sodium 358.6, Carbohydrate 36, Fiber 3.9, Sugar 2.9, Protein 34.1
More about "salmon en croute with spinach mushroom filling recipes"
SALMON AND SPINACH EN CROUTE RECIPE - GREAT BRITISH CHEFS
Web 2015-10-28 50g of butter. 100g of plain flour. 600ml of milk. 2. Allow to boil for 2–3 minutes to cook off the flour, whisking all the time. Mix in the …
From greatbritishchefs.com
Servings 4Estimated Reading Time 2 minsCategory Main
From greatbritishchefs.com
Servings 4Estimated Reading Time 2 minsCategory Main
See details
KETO SALMON SPINACH EN CROUTE [WITH VIDEO]
Web 2019-11-25 Place the mozzarella and cream cheese in a bowl. Cook in the microwave for 60 seconds. Stir and zap for another 30 seconds. If the mixture has not melted give it another blast in the microwave. Give the …
From divaliciousrecipes.com
From divaliciousrecipes.com
See details
MARY BERRY'S MUSHROOM AND SPINACH EN CROûTE RECIPE
Web Step-by-step. Preheat the oven to 220°C/425°F/gas mark 7 and put a baking sheet in the oven to get hot. Meanwhile, heat the oil in a non-stick frying pan, add the onion and fry for 2 minutes. Lower the heat, cover …
From lovefood.com
From lovefood.com
See details
SALMON AND MUSHROOM EN CROUTE RECIPE - LOVEFOOD.COM
Web Step-by-step. In a pan melt the butter. Add the chopped mushrooms and fry for 3mins until brown and moisture has gone. Season and remove from the heat. Add the zest and juice of lemon and chopped parsley. Stir in …
From lovefood.com
From lovefood.com
See details
SALMON EN CROUTE (WELLINGTON) RECIPE - HEALTHY RECIPE 101
Web For the full cooking details, please go to the recipe card further down the page. Step 1: Season the salmon. Step 2: Boil and chop spinach. Step 3: Stir fry mushrooms. Step …
From healthyrecipes101.com
From healthyrecipes101.com
See details
HOW TO MAKE SALMON EN CROUTE WITH SPINACH FILLING | RACHAEL RAY
Web Watch Rach bake her salmon en croute—or in a pastry crust—for an impressive presentation that's surprisingly easy.
From youtube.com
From youtube.com
See details
SALMON EN CROUTE WITH SPINACH AND GRUYERE RECIPE 55 RECIPES
Web Pat a salmon filet with a paper towel to slightly dry. Place the filet at one end of a strip of phyllo, leaving a 3- to 4-inch overhang, and season with salt and pepper. Spread half of …
From noterecipes.com
From noterecipes.com
See details
EASY SALMON EN CROUTE WITH SPINACH AND CREAM CHEESE - CHEF …
Web Directions. Melt butter in hot skillet. Add onions and sauté until soft and translucent-about 1 minute. Add the garlic and stir to combine, then add the callaloo and cook until it wilts. …
From chefsamanthageorge.com
From chefsamanthageorge.com
See details
SALMON EN CROUTE WITH MUSHROOM FILLING RECIPES
Web Lay one of the salmon fillets, skin-side up, across the width of the filo, positioning it about one-third of the way up. Season it with pepper. Spoon and spread the cooled …
From tfrecipes.com
From tfrecipes.com
See details
HOW TO MAKE SALMON EN CROUTE WITH SPINACH FILLING | RACHAEL RAY
Web Watch Rach bake her salmon en croute—or in a pastry crust—for an impressive presentation that's surprisingly easy. GET THE RECIPE: Rach's Salmon En Croute.
From rachaelrayshow.com
From rachaelrayshow.com
See details
SALMON EN CROûTE RECIPE - BBC FOOD
Web Add the cream cheese and egg yolk to the spinach, season with salt and pepper and mix to combine. Set aside. To make the salmon, arrange the salmon fillet on a board, season …
From bbc.co.uk
From bbc.co.uk
See details
SALMON EN CROUTE WITH SPINACH MUSHROOM FILLING RECIPES
Web Steps: Preheat oven 425˚F with rack at the center; For fresh spinach, wash and stem the spinach, then bring a pot of water to a boil and place an ice water bath in large bowl on …
From tfrecipes.com
From tfrecipes.com
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love