Salmon en Croute with a Creamy White Wine Sauce

Sat, 7 December 2024

Ingredients (serves 4):

 

500g Fresh Salmon (skinned & boned)

2 Sheets of Puff Pastry

1 Lemon

1 Large Shallot

400g Fresh Spinach

1 Sprig of Fresh Dill

100g of Crème Fraiche

100g of Fresh Cream

1 Tablespoon of Wholegrain Mustard

1 Tablespoon of Butter

2 Sheets of Puff Pastry

1 Egg Yolk

1 Vegetable Stock Cube

Small Glass of White Wine

Sea Salt

 

Method:

 

Salmon en Croute –

Ask your local fishmonger for a 500g salmon filler, that is skinned and boned. Or if cooking for 2, ask him for 2 small salmon fillets. Lay out a sheet of puff pastry on a baking tray. (shop bought frozen puff pastry is great) Chop your shallot and dill as finely as you can. In a pan, melt your butter, then add the shallot and dill. Allow this to soften on a low heat, then add your spinach. After a minute or so, the spinach will wilt, then add the crème fraiche, wholegrain mustard, a pinch of sea salt, and mix together well. Spoon half of your mixture onto the layer of puff pastry, leaving the sides of the pastry clear, now place your salmon onto the pastry, and cover it with the remaining spinach mixture. Now cover the salmon with the second sheet of puff pastry, and press down on the edges to seal. Using a fork, break up the egg yolk, then use a pastry brush, to brush the pastry with the yolk. This will make the pastry turn golden in the oven. With a fork, put some small holes in the pastry to allow steam to escape while baking. Place the salmon into a fan heated oven at 200 degrees for 25/35 minutes, until golden brown.

 

White Wine Sauce –

Once cooked, remove the salmon from the oven, gently lift the salmon from the tray, and place on a serving plate. Pour the juices from the tray into a small pan, now add butter, your white wine, and the stock cube, add a glass of water, your fresh cream, and allow to simmer until the volume is reduced by half. Add a squeeze of lemon, taste, and season if necessary.

 

To Serve –

Simply serve the salmon on a large plate, and slice at the table for the wow factor, serve your sauce on the side in a gravy jug, as you would with any other roast. And most of all, enjoy!