Salmon en croute recipe
Salmon en Croute recipe
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|150 g||mascarpone cheese|
|50 ml||double cream|
|500 g||puff pastry, fresh or frozen|
|500 g||salmon fillet minimum (allow 125-160g per person), thick cut if possible, skinned and de-boned|
|1 medium||egg, beaten|
|salt, to taste|
|pepper to taste|
Heat oven to Gas Mark 6, 200°C, 400°F.
Wash spinach under running water to remove any grit, remove stalks and place leaves into food processor or blender. Add mascarpone, cream, salt and pepper and blend until fairly smooth.
I would suggest a thick, mid-belly cut of salmon if possible as it is the least shaped part of the fish. Get your fishmonger to skin it is you feel unable to do it yourself. It can be skinned by making a small cut on one of the thinnest corners, cut back carefully towards you removing a small piece of fish. Grip that corner between finger and thumb and slide a sharp paring knife between the skin and flesh with the blade facing away from you. Use a sawing motion to separate the skin. If the blade is not quite long enough to complete the task, repeat process for the remaining portion. Discard skin. Check salmon and remove any remaining pin bones, if any, with tweezers or with the aid of the back of a knife.
Roll out pastry until about half as long again as the piece of salmon and about 2½ times its maximum width. Do not roll out too thinly. Measure width of salmon by placing the blade of a knife against it and mark limit with your fingernail. At the wider edge of the pastry, roughly ascertain the mid point by eye and use your measurement on the knife from the mid point to one of the narrow edges and lightly mark that point with the tip of knife. You need to have about 1 inch or 25mm of pastry beyond the marked point and about the same amount around top and bottom of salmon. Trim any excess pastry with a sharp knife, continuing the cut lines across the full width of the pastry. Place the salmon at the mid point in the pastry and cover the salmon with a layer of the spinach mousse.
Mix the egg with the water to create an egg wash. Brush all three edges of that half of the pastry on which the salmon is located with the egg wash from the salmon out to the edges. Pull the other half of pastry over the salmon and mousse and press it around the salmon, one side at a time to remove as much air as possible. Press the pastry edges together to seal and trim excess pastry to a width of about ½inch or 12-15mm or a little more. Pinch to decorate or trim to tooth shapes to decorate edges. If you wish you could roll out some of the excess pastry to about 1/8 inch or 3mm thickness and cut out rough fish shapes using a sharp knife. Place 3 or 4 at regular intervals on top of pastry and press lightly into place. Brush top and sides of pastry with remaining egg wash. Slash two or three short diagonal cuts into top of pastry between decorations with a sharp knife.
Bake for 30 minutes or until pastry is golden brown and crisp and risen. Push the tip of the knife through one of the slits into the salmon. Leave it in position for a few seconds and then withdraw it. Check the temperature of the tip of the knife against the back of your hand or inside of wrist. If it is hot, the salmon is cooked. If warm, cook for a few more minutes and test again.
Cut into four equal portions and serve, either with the remainder of the mousse as a sauce with new potatoes or add vegetables of choice.
ca. 20 min
Grade of difficulty:
Calories per portion:
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