Salmon en Croute (Puff Pastry)
I would class this recipe as simple yet impressive.
It is easy to make, esp for dinner parties as you can make them in advance then bake them when needed.
See the bottom of the recipe for Gluten free and Lactose free options as well as alternatives for Vegans & Vegetarians
You can use any fish or filling in this dish, you can even make a roasted pepper and mushroom version for vegetarians.
Ingredients
Allergens : Contains Gluten & Lactose, Gluten & Lactose Free Methods Included
Salmon Darne - 2
Puff Pastry - 1 pack
Creme Fraiche - 200ml
Medium Onion - 1, finely chopped
Garlic Clove - 1, finely chopped
Baby Spinach leaves - 1 good handful per portion
Egg - 1, beaten well
Salt - Pinch
Black pepper - Pinch
Dill (optional) - 1 tsp chopped fresh or 1/4 tsp dried
White wine (optional) - 25ml
Lemon Juice - 1 - 2 tsp
Instructions
1
The Filling
Makes enough for 4 portions or 1 long one.
2
Gently fry the chopped onions and garlic on a hot pan. If not using the optional bits then go to step 4
3
Add the white wine if using it and reduce until there is a drop left
4
Add the dill and lemon juice if using them
5
Add the creme fraiche and mix well then reduce until the sauce starts to thicken
6
Add the spinach or other veg. If using asparagus don't add to the sauce
7
Reduce the sauce until it is really thick then taste, add salt or the corner of the stock cube and mix well, taste again to make sure you are happy
8
THE SALMON
CHEFS TIP...This can be made in one big long piece then cut when baked, assemble it on baking tray lined with parchment if you do this.
9
Lay the pastry flat on a lightly floured surface.
10
Cut 2 squares, make each one about twice the size of the Salmon
11
Cut a salmon darne in two and place the pieces side by side in the centre of the pastry.
12
Place the salmon on the pastry
13
Place the asparagus on top of this if using it.
14
Using a spoon place a nice dollop of the thick filling on top of this.
15
Add the filling
16
Beat the egg in a cup then using a pastry brush brush around the sides of the pastry you put the salmon on.
17
Place the second piece of pastry you cut on top then using your fingers press down on the sides to form a bond.
18
Press down on the sides to seal
19
Cut around the edges to get an even square or rectangle. Then use a fork to gently press a nice pattern around the edges then gently pierce with a fork to allow air escape
20
Use a fork to crimp the edges and pierce air holes in the top
21
Place on a baking tin lined with grease-proof paper or parchment and coat with the beaten egg,
22
Brush the pastry with a beaten egg
23
Bake at 180°C Gas Mark 4 for 30-35 minutes on the middle shelf of the oven. Check regularly to ensure it cooks evenly, turn the tray if need be.
24
Fresh out of the oven
25
CHEFS TIP....To get them really golden brown remove from the oven 10 into the cooking time and brush with beaten egg a second time.
26
GLUTEN FREE
I haven't seen gluten free puff pastry so try it without pastry. Please post in the comments if you know of a gluten free pastry.
Make the sauce but don't allow it thicken so much, place the salmon fillets into the sauce and cook.
If using asparagus add it to the sauce when you add the salmon.
27
Lactose Free
Use lactose free cream instead of creme fraiche then follow the recipe as normal.
28
VEGETARIAN VEGAN OPTION
Use roasted peppers and sliced aubergine and Courgette with softened chick peas instead.
Vegans, use white butter beans and blend with 1 garlic clove and 2 tsp lemon juice instead of the creme fraiche. Cook the veg and not the bean sauce until in the pastry
