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Salmon en croûte


SALMON EN CROUTE

Ingredients 13
Servings 4
Time 45 mins

Ingredients

  • 60
    ml
    olive oil
  • 50
    g
    butter
  • 4
    spring onions, finely chopped
  • 200
    g
    baby leaf watercress
  • 100
    g
    baby spinach, chopped
  • 1
    bunch of fresh flat-leaf parsley, finely chopped
  • Zest and juice of 1 lemon
  • Salt and freshly ground black pepper
  • 5
    ml
    nutmeg
  • 200
    g
    crème fraîche
  • 1 x 500 g thick, skinless salmon fillet, butterflied, pin-boned
  • 400
    g
    2x frozen puff pastry, thawed
  • 1
    large egg
 

Method

 

Preheat oven to 200ºC.

Line a large baking tray with greaseproof paper and brush with half the olive oil.

To make the filling; melt butter and olive oil in a frying pan, sauté spring onions for 5 minutes.

Chop half of the watercress and add to the pan together with spinach, parsley, zest and juice from 1 lemon.

Season to taste and stir in nutmeg. Cook for 5 minutes, mix in 4 tablespoons of the crème fraîche.

Tip mixture into a sieve set over a bowl and press to squeeze out the liquid. Leave the filling to cool.

Reserve the liquid. Roll each piece of pastry out lightly on a floured surface.

Place one piece of pastry on the baking tray. Cut salmon in half. Place one piece of fish on top of pastry.

Spoon the cooled filling over the fish, cover with the other piece of fish.

With your finger, dab water around the edge of the pastry. Cover with remaining pastry to close.

Mould the pastry around the fish with your hands, press the edges with a fork to seal.

Score the top with a knife and brush with beaten egg.

Bake the salmon in the oven for20 to 25 minutes, or until the pastry is crisp.

Serve with the watercress sauce and vegetables in season.

 

 

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Pasta e Piselli

2020-02-21 10:48
 
 
 
 
 
 
 
 
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