SALMON EN CROUTE
Variation of salmon en croute (aka Salmon Wellington). Serve with a side of rice, asparagus, and/or spinach on Bastille Day.
Provided by Salvatore A. Lenzo
Categories World Cuisine Recipes European French
Time 1h18m
Yield 4
Number Of Ingredients 15
Steps:
- Heat 1 tablespoon oil in a large skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add mushrooms and 1 teaspoon garlic; cook and stir until mushrooms are soft, about 5 minutes. Season with salt and black pepper. Transfer onion and mushroom mixture to a small bowl.
- Heat remaining 1 tablespoon oil in the same skillet. Add remaining 1 teaspoon garlic; cook and stir until fragrant, about 30 seconds. Add spinach; cook and stir until wilted, 3 to 5 minutes. Season with salt and black pepper. Transfer to another bowl.
- Preheat oven to 350 degrees F (175 degrees C). Line a glass baking dish with parchment paper.
- Dust work surface with flour. Lay 1 puff pastry sheet out on work surface. Spread onion and mushroom mixture evenly across pastry, leaving a 1/2-inch border. Center salmon on top. Sprinkle paprika over salmon and top with wilted spinach. Cover with second puff pastry sheet. Fold over and crimp edges to seal. Brush top with beaten egg. Transfer to baking dish.
- Bake in the preheated oven until pastry is golden, 40 to 45 minutes. Remove and let stand for 5 minutes. Slice into 4 portions.
- Whisk mayonnaise, lemon juice, Dijon mustard, and dill together in a small bowl. Spoon sauce onto 4 plates and place a piece of salmon on each.
Nutrition Facts : Calories 1205.9 calories, Carbohydrate 60.8 g, Cholesterol 131.6 mg, Fat 85.7 g, Fiber 2.6 g, Protein 47.8 g, SaturatedFat 18.3 g, Sodium 652.6 mg, Sugar 2.4 g
SALMON EN CROUTE
Steps:
- Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment. Set aside.
- In a small bowl, stir together the mascarpone cheese, dill and zest and juice of the lemon to combine. Add salt and pepper to taste. Set aside one-third of the filling and reserve for the sauce
- Pat a salmon filet with a paper towel to slightly dry. Place the filet at one end of a strip of phyllo, leaving a 3- to 4-inch overhang, and season with salt and pepper. Spread half of the remaining mascapone mixture over the filet then cover with an even, flat layer of the half the spinach leaves. Wrap the phyllo overhang over the filet and roll the salmon up in the dough, brushing the phyllo with butter as you roll. Tuck any excess phyllo under. Prepare the second piece of salmon the same way and place on one of the prepared baking sheets.
- Fold the last piece of phyllo 4 times to a quarter of its original size (an approximate 12-by-9-inch rectangle). Brush with butter and, using a 2-inch heart cutter, cut 6 hearts from the phyllo. Place on the other prepared baking sheet.
- Bake until the hearts are golden, 5 to 10 minutes, and the phyllo around the salmon is crisp, flaky and golden, about 20 minutes.
- In a small saucepan, whisk together the reserved mascarpone mixture, the cream, Dijon mustard and salt and pepper. Warm (do not boil) over medium heat. Serve the salmon packets with a drizzle of cream sauce and top each with 3 hearts. Serve extra sauce on the side.
- In a large bowl, whisk together the flour and salt. In a liquid measuring cup, whisk together the water, oil and egg. Pour the wet ingredients into the dry and using a wooden spoon or a Danish whisk, stir the mixture until a shaggy dough comes together.
- Transfer the dough to a work surface and knead until the dough is a bit smoother. Then "slap" the dough and turn it over and knead it until smooth; this could take between 5 to 10 minutes. You can also mix the dough in a stand mixer with the dough hook attachment. This takes about 10 minutes. Cover the dough in plastic wrap and allow to rest a room temperature for 2 hours.
- Cover a table (at least 36 inches square) with a clean tablecloth. Sprinkle the cloth all over with flour. Gently press the dough into a rough 12-by-12-inch square and then gently pull the dough into a large square, about 36 inches. Use a pair of clean kitchen scissors to cut the thicker edges off the perimeter and discard them. Allow the dough to rest to dry out just a bit, about 5 minutes.
- Adapted from "Pie it Forward: Pies, Tarts, Tortes, Galettes and Other Pastries Reinvented" by Gesine Bullock-Prado © Abrams 2012. Provided courtesy of Gesine Bullock-Prado. All rights reserved.
SALMON ASPARAGUS EN CROUTE
This is a great Dinner Party Recipe. you can make it in the morning and pop it in the oven when guest arrive. this is from the Food networks Laura Calder. I used sour cream in place of creme fraiche and less of lemon zest amd dill. I also found that the asparagus was a lillte cruchy for us so I would blanche it for a couple of mintues
Provided by Laureen in B.C.
Categories < 60 Mins
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven 450 deg
- Cut the tips off the asparagus and pouch in boilin salted water until tender 3 to 5 minutes. drain well, refresh in ice-cold water, then drain again. Puree the tips and stir in the cream,dill and lemon zest. Season with salt and pepper.
- Lay pastry with the long edge facing you. lay the salmon on the pastry, seson with salt and pepper. Lay the stems of asparagus on thp of the slmon length wise and then top with puree.
- brush the margins with the egg wash. lay the top pastry over the salmon and per to seal edges. Trim the edge leaving a 1 inch boarder. Press the edges toseal with a fork. Make 2 or 3 slits in the top to allow stream to escape. Brush with egg wash and bake until golden and puffed about 20 minutes.
- Remove from the oven and let cool five minutes before slicing.
Nutrition Facts : Calories 699.6, Fat 40, SaturatedFat 10.9, Cholesterol 147.4, Sodium 341.4, Carbohydrate 37.6, Fiber 2.6, Sugar 1.6, Protein 46.4
SALMON AND ASPARAGUS 'ALMOST EN CROUTE'
I found this in a supermarket magazine and adapted it to suit my taste. It's really simple to make but looks impressive enough to serve to guests.
Provided by -Sylvie-
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Pre-heat your oven to 425°F/220°C/Gas 7 and place a baking tray in the oven to heat up as well.
- Unroll your puff pastry sheets and cut into four 6inch (15cm) squares.
- Place each salmon fillet diagonally onto one of the pastry squares and spread 1 tsp of the pesto onto each fillet.
- Place three asparagus spears on top of each of the fillets.
- Fold the two corners of the pastry over the salmon and asparagus and pinch together to seal them, making four individual parcels.
- Brush the pastry parcels with the beaten egg or alternatively you can use milk.
- Remove your hot baking tray from the oven and place the parcels on it.
- Bake for 20-25minutes until the fish is cooked and the pastry golden.
- Allow to rest for about 5 minutes before serving.
Nutrition Facts : Calories 666.1, Fat 40.3, SaturatedFat 9.9, Cholesterol 111.2, Sodium 328.4, Carbohydrate 43.5, Fiber 2.3, Sugar 1.4, Protein 31.8
SALMON EN CROUTE
Steps:
- Skin and bone the salmon and set aside. Preheat the oven to 450 degrees F/230 degrees C.
- Cut the tips off the asparagus. Reserve the stems and poach the tips in boiling salted water until tender, 3 to 5 minutes. Drain well, refresh in ice cold water, then drain again, leaving to sit so that all the water comes off. Puree the asparagus and stir in the creme fraiche, dill and lemon zest to blend. Season with salt and pepper and set aside.
- Lay 1 sheet of puff pastry on a damp baking sheet with the long edge facing you. Lay the salmon on the pastry, like a picture in its frame. Sprinkle with salt and pepper. Spread the top of the salmon with the asparagus puree. Lay the raw stems of asparagus on top of the puree, like pencils.
- Brush the margins of the pastry with the egg wash. Lay the second sheet of pastry over the salmon and press the edges to seal, like a giant ravioli. Trim the edges, leaving a 1-inch/2.5 cm border. Press with the tines of a fork, then, with the dull edge of a knife, scallop the edges. Make 2 or 3 slits in the top to allow steam to escape. Brush all over with the egg wash and bake until puffed up and golden brown, about 20 minutes.
- Remove from the oven and let cool for 5 minutes before slicing. This dish is also good at room temperature.
SALMON AND ASPARAGUS IN PHYLLO
Slice open these golden phyllo bundles, and you'll find steaming salmon fillets and tender asparagus in a creamy filling.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, bring water to a boil; add asparagus. Cook for 3 minutes or until crisp-tender. Drain and rinse under cold water; pat dry and set aside., In a small bowl, combine the cream cheese, egg substitute, onion, tarragon, salt and pepper; set aside. Place one sheet of phyllo dough on a work surface with a short side toward the bottom; spray with cooking spray. Repeat with one more sheet of phyllo. Keep remaining phyllo covered with plastic wrap and a damp towel to prevent drying. , Spread 2 rounded tablespoons of the cream cheese mixture over the bottom third of the rectangle to about the size of a salmon fillet. Top with six asparagus halves and one salmon fillet. Fold sides and bottom edge over fillet and roll up enclose salmon; trim end of phyllo if necessary. Spray with cooking spray. , Place seam side down on an ungreased baking sheet. Repeat with remaining ingredients. Bake at 400° for 15-20 minutes or until golden brown.
Nutrition Facts : Calories 355 calories, Fat 19g fat (7g saturated fat), Cholesterol 87mg cholesterol, Sodium 445mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 30g protein. Diabetic Exchanges
NEXT LEVEL SALMON EN CROûTE
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
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
More about "salmon asparagus en croute recipes"
SALMON AND ASPARAGUS EN CROUTE - BIGOVEN
From bigoven.com
Reviews 1Servings 4Cuisine Not SetCategory Main Dish
SALMON EN CROUTE WITH LEMON GARLIC CREAM - A CANADIAN FOODIE
From acanadianfoodie.com
SALMON EN CROUTE : RECIPES - COOKING CHANNEL
From cookingchanneltv.com
10 BEST VEGETABLES WITH SALMON EN CROUTE RECIPES | YUMMLY
From yummly.com
SALMON EN CROUTE | RECIPES | DELIA ONLINE
From deliaonline.com
FRENCH IN A FLASH: SALMON EN CROûTE WITH ROSEMARY AND …
From seriouseats.com
SALMON EN CROUTE (OR SALMON PASTY!) - JAMES MARTIN CHEF
From jamesmartinchef.co.uk
SALMON “EN CROUTE” | RICARDO
From ricardocuisine.com
SALMON AND SPINACH EN CROUTE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
MARY BERRY'S SALMON EN CROûTE RECIPE WITH ASPARAGUS
From hellomagazine.com
Estimated Reading Time 2 minsPublished 2019-12-09
- Bring a pan of salted water to the boil on the Boiling Plate, add the asparagus and blanch for 3 minutes until just tender. Drain and refresh in cold water.
- Spoon the cream cheese into a mixing bowl, add the egg yolk, lemon zest and half the chopped herbs, season with salt and pepper and mix well.
- Roll the pastry out to 50 × 40cm (20 × 16 in) on a floured work surface. Slice in half lengthways and put one half on a piece of non-stick paper on a baking sheet.
- Roll the remaining piece of pastry to 30 × 40cm (12 × 16 in) so it is a little bigger than the base piece. Lay on top of the asparagus and seal the edges.
- Slide the baking sheet on to the floor of the Roasting Oven for 30 minutes, turning around halfway through, until golden and crisp. Rest for 10–15 minutes before serving.
- To make the sauce, put the remaining herbs in a bowl with the mayonnaise, double cream and lemon juice, season with salt and pepper, and mix to combine.
SHEET PAN SALMON AND VEGETABLES - COOKING FOR MY SOUL
From cookingformysoul.com
ORDER ACME - SALMON EN CROUTE
From acmestores.com
RECIPE – SALMON EN CROûTE WITH ASPARAGUS – NATHAN VASEY
From nathanvasey.wordpress.com
HOLLYWOOD LEGENDS: SALMON & ASPARAGUS EN CROUTE
From dailymail.co.uk
PAN-FRIED LEMON AND GARLIC SALMON WITH ASPARAGUS - EVERYDAY …
From everydaycooks.co.uk
SUMPTUOUS SALMON AND ASPARAGUS EN CROûTE - TRIED & SUPPLIED
From triedandsupplied.com
SALMON EN CROûTE WITH ROSEMARY AND ASPARAGUS (FRENCH IN A FLASH) …
From eatyourbooks.com
SALMON AND ASPARAGUS EN CROUTE - NZ HERALD
From nzherald.co.nz
SALMON EN CROUTE WITH DILL CREAM SAUCE - SIMPLY DELICIOUS
From simply-delicious-food.com
RECIPE: CLARE'S SALMON AND ASPARAGUS EN CROûTE
SOCKEYE SALMON EN CROûTE WITH ASPARAGUS, MUSHROOMS AND EGGS
From metro.ca
10 BEST VEGETABLES WITH SALMON EN CROUTE RECIPES | YUMMLY
From yummly.com
SALMON EN CROUTE - JAMES MARTIN CHEF
From jamesmartinchef.co.uk
BEST SALMON RECIPES TO ENJOY THIS SPRING RECIPES, NEWS, TIPS AND …
From foodnetwork.ca
SALMON EN CROUTE SHORT CRUST PASTRY - EASY RECIPE RECIPE - HOUSE …
From houseandgarden.co.uk
SALMON AND ASPARAGUS PLAIT - SALMON RECIPES - GOOD HOUSEKEEPING
From goodhousekeeping.com
EASY SALMON EN CROûTE | JAMIE OLIVER RECIPES
From jamieoliver.com
SALMON EN CROUTE WITH CRISP BROCCOLINI AND ASPARAGUS SALAD RECIPE
From foodtolove.co.nz
8 OF THE BEST MARY BERRY SALMON RECIPES | EN CROUTE, TRAYBAKE
From thehappyfoodie.co.uk
MUSTARDY SALMON IN A PACKET WITH ASPARAGUS RECIPE
From seriouseats.com
SALMON EN CROUTE | DINNER RECIPES | WOMAN & HOME
From womanandhome.com
BEST SALMON EN CROUTE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
SALMON AND SPINACH EN CROUTE - NZ HERALD
From nzherald.co.nz
MARTHA COLLISON'S SALMON & ASPARAGUS EN CROUTE - WAITROSE
From waitrose.com
RECIPE: SALMON AND ASPARAGUS EN CROUTE WITH SAFFRON YOGURT …
From everythingzoomer.com
SALMON EN CROUTE RECIPES - BBC FOOD
From bbc.co.uk
SALMON AND ASPARAGUS EN CROUTE | BUT FIRST...
From butfirst.wordpress.com
SALMON EN CROUTE RECIPE WITH SPINACH FILLING FROM RACHAEL RAY
From rachaelrayshow.com
SALMON EN CROUTE – THE REAL GAIL'S KITCHEN
From therealgailskitchen.wordpress.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search