Fish Fillet En Croute Recipes

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SEAFOOD EN CROUTE



Seafood en Croute image

I'm a busy mom with little time to spend in the kitchen. So when I'm given a recipe like this that's impressive, easy and tasty, I know I have a winner!

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 11

1 package (17.3 ounces) frozen puff pastry, thawed
4 salmon fillets (6 ounces each)
1/2 pound fresh sea or bay scallops, finely chopped
1/3 cup heavy whipping cream
2 green onions, chopped
1 tablespoon minced fresh parsley
1/2 teaspoon minced fresh dill
1/4 teaspoon salt
1/8 teaspoon pepper
1 large egg white
1 large egg, beaten

Steps:

  • On a lightly floured surface, roll each pastry sheet into a 12x10-in. rectangle. Cut each sheet into four 6x5-in. rectangles. Place a salmon fillet in the center of four rectangles., In a small bowl, combine the scallops, cream, onions, parsley, dill, salt and pepper. In another bowl, beat egg white on medium speed until soft peaks form; fold into scallop mixture. Spoon about 1/2 cup over each salmon fillet. , Top each with a pastry rectangle and crimp to seal. With a small sharp knife, cut several slits in the top. Place in a greased 15x10x1-in. baking pan; brush with egg. Bake at 400° for 20-25 minutes or until a thermometer reads 160°.

Nutrition Facts : Calories 1053 calories, Fat 60g fat (16g saturated fat), Cholesterol 199mg cholesterol, Sodium 782mg sodium, Carbohydrate 72g carbohydrate (1g sugars, Fiber 9g fiber), Protein 55g protein.

FISH FILLET EN CROUTE



Fish Fillet en Croute image

This fish fillet and peppers en croute dish is a wonderful, fancy meal for two, ideal for special occasions or Valentine's Day. Despite the name, this is actually a very simple meal to prepare and you can use whichever fish you prefer, most fillets should work well!

Provided by Natasha Titanov

Categories     Fish Recipes

Time 50m

Yield 4

Number Of Ingredients 7

1 (8 ounce) fillet cod, cut into 2 pieces
1 sheet frozen puff pastry, thawed and cut into 2 rectangles
salt and ground black pepper to taste
¼ cup crumbled feta cheese
½ (4 ounce) jar roasted red bell peppers, drained and sliced
1 sprig fresh thyme, leaves removed
1 egg, lightly beaten

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  • Place each piece of cod fillet on one of the puff pastry rectangles and season well with salt and pepper. Sprinkle each fish fillet with 1/2 the feta cheese, the roasted red peppers, and the thyme leaves. Fold pastry over the fish and pinch edges together to make a pouch. Brush top with beaten egg and transfer to the prepared baking sheet.
  • Bake in the preheated oven until puff pastry is golden brown and fish flakes easily with a fork, about 30 minutes.

Nutrition Facts : Calories 441.7 calories, Carbohydrate 28.7 g, Cholesterol 81 mg, Fat 28 g, Fiber 1 g, Protein 18.4 g, SaturatedFat 8.6 g, Sodium 473.1 mg, Sugar 1.6 g

NEXT LEVEL SALMON EN CROûTE



Next level salmon en croûte image

Take salmon en croûte to chef standard. Succulent salmon, cream cheese and dill are encased in crisp puff pastry with a pickled cucumber side

Provided by Barney Desmazery

Categories     Main course

Time 1h10m

Yield Serves 6-8

Number Of Ingredients 15

50g flaky sea salt
25g demerara sugar
2 x 500g skinless, boneless salmon fillets
75g watercress, chopped
200g cream cheese
2 tbsp fresh dill sprigs, chopped
1 lemon, zested and juiced
pinch smoked salt (optional)
500g block all-butter puff pastry
flour, for dusting
2 eggs, yolks only, beaten
1 cucumber, peeled, halved, deseeded and sliced
1 red onion, finely sliced
100ml cider vinegar
1 tbsp sugar

Steps:

  • The day before you want to assemble the en croûte, mix the salt and sugar in a bowl. Scatter half of the mix over a tray, then lay one of the salmon fillets on top, skinned-side down, and scatter with more of the salt mix. Lay the second fillet on top, skinned-side up, and sprinkle over the rest of the salt mix. Cover, then place another tray on top. Weigh the tray down with a couple of tins and put in the fridge for up to 48 hrs, or for at least 12 hrs (the longer you leave it, the firmer the salmon will be).
  • When you're ready to assemble the en croûte, unwrap the salmon fillets, rinse them in cold water and dry with kitchen paper, then set aside. Put the watercress, cream cheese, dill, lemon zest and juice, smoked salt (if using) and a generous grinding of pepper into a bowl and mix well, then set aside.
  • Line a baking tray with parchment. Roll out half of the pastry on a lightly floured surface so it's 2.5cm larger in diameter than the salmon fillet, then drape it over the lined baking tray. Place one of the fillets on the pastry, skinned-side down, and spread with the cream cheese mix, then lay the second fillet on top, skinned-side up. Brush the edge of the pastry with a little of the beaten yolk. Roll out the rest of the pastry to fit, then drape it over the salmon and tuck it in at the sides. Trim the edges and crimp or press with a fork to seal. Brush with more beaten yolk, then put the en croûte in the fridge for 30 mins before using a spoon to create a scale-like effect along the top of the pastry. Chill for up to 24 hrs or for at least another 30 mins.
  • Heat oven to 220C/200C fan/gas 7. Bake for 20 mins, then glaze with the remaining yolk. Lower the heat to 180C/160C fan/gas 4 and bake for 20 mins more, then remove and leave to stand for 10 mins.
  • To make the pickle, put the cucumber and onion in a bowl. Tip the vinegar, sugar and a pinch of salt into a pan and bring to the boil. Once the sugar has dissolved, pour over the veg, toss well and set aside. Can be made up to two days ahead and kept in the fridge. Slice the en croûte into six portions and serve with the pickled veg on the side.

Nutrition Facts : Calories 619 calories, Fat 43 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 32 grams protein, Sodium 2.1 milligram of sodium

BOEUF EN CROUTE



Boeuf en Croute image

An easy, do-ahead, spectacular, and delicious way to serve filet. Easily expanded to serve however many you need. A nice twist on the standard - without the traditional pate de foie gras. This is a big hit with both my family and my guests. Choose flavorful mushrooms like criminis, portobellos or even porcinis or morels. For the wine, choose something rich you would actually drink - a good Shiraz or Pinotage. Perfect served with asparagus.

Provided by Spencer & Serena

Categories     World Cuisine Recipes     European     French

Time 1h55m

Yield 2

Number Of Ingredients 12

1 teaspoon olive oil
2 (6 ounce) beef tenderloin filets
1 tablespoon butter
8 ounces fresh white mushrooms, minced
⅓ cup minced shallot
2 cloves garlic, minced
2 tablespoons red wine
4 6-inch squares of frozen puff pastry, thawed but still cold
1 ½ cups red wine
salt and pepper to taste
1 egg
2 tablespoons milk

Steps:

  • Heat the olive oil in a heavy skillet over high heat until very hot. Sear the filets until well-browned on both sides, 1 to 2 minutes per side. Remove the filets from the skillet, and chill in refrigerator for at least 1 hour. Filets must be cold.
  • In the same skillet over medium heat, melt the butter, and cook and stir the mushrooms, shallot, and garlic until the shallots are tender and translucent and the mushrooms have given off their juice, 6 to 8 minutes. Stir in 2 tablespoons of red wine, scraping and dissolving any browned flavor bits from the pan. Transfer the mushroom mix into a bowl, and chill in refrigerator for about 45 minutes.
  • Place 2 pieces of puff pastry on a work surface, and top each with a chilled filet. Spread half the mushroom mixture in a neat layer on top of of each filet, and top each with a piece of puff pastry. Fold and pinch the edges of the pastry together, sealing in the contents, and trim to make a tidy package. Cut a small slit into the top of each package.
  • Pour 1 1/2 cups of red wine into a saucepan over medium heat, and simmer until the wine is reduce by half, about 15 minutes. Season wine sauce to taste with salt and pepper. Meanwhile, whisk egg into milk in a bowl, and brush the pasty packages with the egg mixture for a browner crust, if desired. Return the bundles to the refrigerator to keep cold.
  • Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
  • Place the puff pastry bundles onto the prepared baking sheet, and bake in the preheated oven until the pastry is golden brown and crisp and the filets are the desired degree of doneness (for medium-rare, about 15 minutes; an instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C)). Serve each filet in the pastry shell with spoonfuls of wine sauce on top.

Nutrition Facts : Calories 3273.5 calories, Carbohydrate 232.4 g, Cholesterol 195.9 mg, Fat 215.3 g, Fiber 8.6 g, Protein 68.7 g, SaturatedFat 59.5 g, Sodium 1358.6 mg, Sugar 8.4 g

FISH PIE EN CROUTE



Fish Pie en Croute image

A simple twist on two old favourites.

Provided by simonob88

Time 35m

Yield Serves 4

Number Of Ingredients 12

3 medium sized potatoes, peeled and sliced
30g butter, melted
6 sprigs fresh chives
salt and pepper
1tsp lemon zest
3 carrots, diced
50g frozen petit pois
50g frozen sweetcorn
6 sheets filo pastry
500g salmon fillet
olive oil
1 egg, beaten

Steps:

  • Preheat the oven to 220C/fan 200C/gas 7. Bring a pan of salted water to the boil and add the sliced potatoes to it, boil for 15 mins or until soft. Mash the potatoes (using a ricer if you have one) and add the butter, chives, salt and pepper and lemon zest, stir thoroughly. Blanch the carrots and add them in along with the petit pois and sweetcorn.
  • Lay out a sheet of filo pastry on a baking tray, place the salmon fillet in the centre and spoon the mash on top of it. Fold the sides of the pastry over the filling as far as they will go, lightly brush with oil and place another sheet over the top, folding it over as you go to create a wave like pattern. Repeat using all the pastry sheets.
  • Brush the top layer of pastry with the beaten egg and place the en croute in the oven for 20 minutes, turning around halfway through. Serve with green beans and parsley.

FILET DE BOEUF EN CROUTE



Filet De Boeuf En Croute image

(Filet Mignon in Puff Pastry) I prefer not to eat out on Valentine's Day, hate fighting the crowds, the noise, the usually bad service because the restaurant is jam packed, the expense...could I have a little cheese with my "whine"? LOL! Here's what I made for the main course last year, and it was to DIE for. Almost too pretty to eat....almost! Enjoy!!! *Prep-time does not include chilling time.

Provided by Wildflour

Categories     Steak

Time 45m

Yield 2 serving(s)

Number Of Ingredients 11

2 nice-sized thick filet mignon steaks, 2 inches thick at least
2 tablespoons unsalted butter, softened
fresh coarse ground black pepper
1/2 teaspoon minced garlic (optional if you don't like garlic) (optional)
2 slices swiss cheese or 2 slices monterey jack cheese, thick
1 sheet puff pastry, rolled out just a little bit
1 egg
1 tablespoon olive oil
1 cup sour cream
1 -2 tablespoon horseradish, to your preference, and not the the cream style, the real deal
1/4 teaspoon Dijon mustard (optional)

Steps:

  • Trim any fat from the steaks, sprinkle with pepper, spread tops of each with 1 Tbl butter.
  • In shallow roasting pan, bake in pre-heated oven, buttered side up, at 425º for 10 minutes.
  • Place in fridge til cold.
  • Roll out puff pastry a little and cut in half.
  • Spread steaks with garlic, top with cheese.
  • Place cheese side down onto center of pastry squares, fold pastry over, moisten edges and seal well.
  • Place seam-side down onto baking sheet lined with parchment paper.
  • Prick top with a fork, cover with plastic wrap, and re-chill for 1 hour.
  • Beat egg with oil, and brush pastry with it.
  • Bake in center of pre-heated 425º oven for 25 minutes for med-rare.
  • Serve with horseradish sauce if desired.
  • Serves 2.

Nutrition Facts : Calories 1202.6, Fat 98.6, SaturatedFat 39.4, Cholesterol 210.2, Sodium 634.4, Carbohydrate 60.1, Fiber 2.1, Sugar 6, Protein 21.2

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