My Individual Salmon en Croute Recipe
Individual Salmon En Croute Recipe
Easy salmon en croute recipe
Are you Looking for a lovely easy salmon recipe to wow your dinner guests?
A easy no hassle meal that looks great and tastes even better,
Then this easy salmon en croute recipe is for you.
It can be made in advance.Taken out of fridge popped into the oven and baked, then served up to your guests,
I have taken some step by step photos and video clip to show just how easy it is!
So lets get started I am getting hungry.
Salmon En Croute Recipe
- 6/8,oz portions Wild Salmon fillet, One per person
- 1 small 8,oz bag Washed baby spinach, 1 bag will make 8
- small pack Puff pastry, block or ready rolled
- 1 Beaten egg
The Salmon En Croute Recipe
- To make your individual salmon en croute, start with rolling out your pastry (if you are not using ready rolled pastry) Roll until it is about the thickness of a thick piece of card.
- Now cut the pastry in to rectangles, roughly 6,inches wide by 8,inches long.
- Next cut the corners out of the pastry, this will stop the pastry being too thick and subsequently not cooking after you have folded up the pastry to make your salmon en croute.
- This is probably a good time to put a picture in to help explain.
Salmon En Croute Recipe
So with the corners cut from your pastry you are ready to start assembling.
Now the salmon - If you have brought a whole side of salmon you will need to cut it into portions.
We Chef's do it like this: The thicker end is the head end. For this end a portion is about the thickness of two fingers (that is about a 6,oz portion), and at the tail end you need to cut about three fingers width.
Now for the spinach - you need to heat a saucepan and add your spinach and stir. If your pan is hot the spinach should wilt down and cook in about 2 minutes. At this point you can season it with salt and pepper.
Thoroughly drain the spinach as it contains a lot of moisture and it will make your salmon en croute soggy.
The way I do it is tip the spinach into a sieve and a leave to cool, occasionally pushing down on the top to help squeeze out the liquid. You can put the spinach into a clean cloth and squeeze out the moisture, but it is hot and also it dose tend to stain your cloth so don't use a good one.
Ok then so we can now assemble the salmon en croute.
I have a video of me doing the assembly.
My Video Recipe Salmon En Croute
The assembly of the individual salmon en croute
As you see in the video and photo, start by laying the spinach down the center of each piece of pastry.
Then place the salmon fillet portion on top of the spinach. Place it down so the side where the skin used to be is facing upwards. That side can look a little brown/grey, so that will be yor bottom.
Now brush some beaten egg round the sides of the pastry.
Next start folding the pastry over the salmon. I do left, right, then if i think there will be too much pastry at the top or the bottom I trim some off, before folding these parts over.
The pastry may be stretched if you find you do not have quite enough to cover the salmon.
Carefully shape the salmon en croute, then turn over and score the top, kriss cross. I use the back of the knife for this as you do not want to cut through to the salmon.
We finish by brushing the package with egg, and sitting it on a tray.
The en croute`s will keep in the fridge for 24 hours, so you can prepare them the day before you need them.
The Salmon en croute needs to go in to a preheated oven at 400f /200c
It will take 25/30 minutes to cook it should be a nice golden brown color,
Take it out of the oven, allow it to rest for a minute or two and then serve.
My other article on The difference between taste and flavour
© 2013 charlie cheesman