Salmon en Croute

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[vc_row][vc_column][vc_column_text]This is a sophisticated meal, lovely for a brunch gathering or special occasion. Be sure to use the freshest salmon and herbs available. A hollandaise sauce pairs wonderfully with this elegantly prepared salmon.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/4″][vc_column_text]YIELD: 4-6 servings
TIME: 30 minutes[/vc_column_text][/vc_column][vc_column width=”3/4″ css=”.vc_custom_1583889745287{padding-top: 0px !important;padding-bottom: 0px !important;}”][vc_column_text css=”.vc_custom_1583889848445{padding-top: 0px !important;padding-bottom: 0px !important;}”]

[/vc_column_text][/vc_column][/vc_row][vc_row css=”.vc_custom_1584307889277{margin-top: 10px !important;}”][vc_column][vc_separator color=”black”][/vc_column][/vc_row][vc_row][vc_column width=”1/3″ css=”.vc_custom_1584215381739{margin-right: 20px !important;padding-top: 20px !important;padding-right: 25px !important;background-color: #f6f4f5 !important;border-radius: 5px !important;}”][vc_column_text]INGREDIENTS

  • 2 pounds salmon
  • 2 ounces unsalted butter
  • 1 lemon zest
  • 1 handful basil, dill or rosemary, thyme
  • 1 tablespoon whole grain mustard
  • 1 pound puff pastry
  • 1 egg yolk

[/vc_column_text][/vc_column][vc_column width=”2/3″ css=”.vc_custom_1583889959623{margin-top: 10px !important;padding-left: 50px !important;}”][vc_column_text]METHOD[/vc_column_text][vc_column_text]

Line baking sheet with a lightly oiled piece of foil. Mix softened butter with lemon zest, herbs, some salt and pepper in a bowl.

Pat salmon dry then season lightly with salt and pepper. Spread the herb butter over one fillet on the boned side and the mustard evenly over the other fillet. Sandwich the two fillets together in opposite directions so both ends are of even thickness.

Roll out the pastry on a lightly floured surface to a rectangle about 1/4” thick and large enough to enclose the salmon. Put salmon parcel in the center of the pastry and brush the surrounding with egg. Bring up the edges, trimming off any excess, and tuck them in before folding the rest of the pastry over to form a neat parcel. Carefully turn the whole thing over so that the seam is underneath and place on the prepared baking tray.

Brush the pastry with beaten egg. Lightly score a herringbone or cross-hatch pattern using the back of a knife. Sprinkle with salt and pepper. Cover loosely and chill for 15 min. Meanwhile, heat the oven to 400°F.

Bake 20-25 minutes until the pastry is golden brown and crisp. To test if ready, insert a skewer into the middle. It should feel warm for medium cooked salmon. A piping hot skewer indicates the fish is well done.

Rest salmon for 5 min. then cut into portions using a serrated knife. Serve with hollandaise sauce, potatoes and broccoli.

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