Salmon En Croute With A Dill Cream Sauce Recipes
SALMON EN CROUTE WITH A DILL CREAM SAUCE
Flaky salmon encased in puff pastry with a spinach and cream cheese filling served with a dill cream sauce
Provided by Rosanna Stevens
Categories Main Course
Time 1h10m
Number Of Ingredients 17
Steps:
- Begin with the cream cheese filling.
- Finely dice shallot and fry it in the butter, before adding the spinach.
- Cook until the moisture has gone, before allowing it to cool.
- Place your cream cheese into a muslin cloth and squeeze out all the excess water.
- Add the cream cheese, spinach and shallot to a food processor and blend until smooth and all incorporated. Season to taste with salt and pepper and set to one side.
- Skin the salmon with a sharp knife, and trim to the right size (you can use any leftovers to make fish cakes or fish pie)
- Preheat the oven to 200 C / 400 F
- Cut a piece of baking paper to fit an oven tray and grease it with butter. Lay one of the puff pastry sheets on top.
- Lay the salmon on the puff pastry and cover in the cream cheese and spinach filling.
- Brush an egg wash (one egg mixed with a tablespoon of water) around the edges of the pastry and lay the second sheet on top of the fish. Press it down around the salmon and use a fork to crimp the edges together, sealing them.
- Using a sharp knife, gently scrape a scale pattern into the top making sure you don't cut too deep.
- Brush the egg wash over the whole salmon en croute, and bake in the oven for 30 minutes.Rest for 10 minutes before serving.
Nutrition Facts : Calories 819 kcal, Carbohydrate 34 g, Protein 33 g, Fat 59 g, SaturatedFat 23 g, TransFat 1 g, Cholesterol 183 mg, Sodium 351 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 31 g, ServingSize 1 serving
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