THE ULTIMATE MAKEOVER: SALMON EN CROûTE
Angela Nilsen makes a super healthy version of the classic pastry wrapped fish parcel without losing the wow factor
Provided by Angela Nilsen
Categories Dinner, Main course
Time 1h
Number Of Ingredients 11
Steps:
- Heat 2 tbsp of the oil in a large non-stick frying pan. Tip in the shallots and fry for 2-3 mins to soften, then add the mushrooms and garlic, and stir-fry over a high heat for another 3-4 mins, or until the mushrooms and shallots are golden and any liquid from the mushrooms has evaporated. Pour in the lemon juice - after a few seconds, that should have evaporated too. Remove from the heat, then stir in the watercress so it wilts in the warmth from the pan (see step 1). Stir in the dill and chives, and season with a little salt and pepper. Leave to cool.
- Heat oven to 200C/180C fan/gas 6. Line a baking sheet with baking parchment. When the mushroom mix is cool, stir in the crème fraîche. Lay one of the filo sheets on the worktop with the short end facing you. Brush all over with a little of the remaining oil. Layer up 4 more of the filo sheets in the same way, brushing each with a little of the oil.
- Lay one of the salmon fillets, skin-side up, across the width of the filo, positioning it about one-third of the way up. Season it with pepper. Spoon and spread the cooled mushroom mix over the top of the fillet (see step 2). Lay the other salmon fillet on top, skin-side down. Season again. Fold the short end of pastry nearest to you over the salmon, then bring the other end over to completely enclose the salmon (see step 3), lifting it so the join can tuck under it. Fold both pastry ends over as neatly as you can.
- Brush the outside with a bit more of the remaining oil. Scrunch up the last sheet of filo, pressing it lightly on top in big folds (see step 4), then carefully brush with the last of the oil. Can be prepared 3-4 hrs ahead up to this point and chilled. Transfer the salmon parcel to the baking sheet. Bake for 25 mins until the pastry is crisp and golden. Check while it cooks and if the top starts to brown too quickly, lay a sheet of foil very loosely over it. Remove from the oven and let the salmon sit for 2-3 mins before slicing.
Nutrition Facts : Calories 331 calories, Fat 20.2 grams fat, SaturatedFat 4.1 grams saturated fat, Carbohydrate 11.6 grams carbohydrates, Sugar 1 grams sugar, Fiber 1.1 grams fiber, Protein 26.6 grams protein, Sodium 0.47 milligram of sodium
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.
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
SALMON EN CROUTE WITH SPINACH-MUSHROOM FILLING
This is so good and makes a wonderful special occasion entree. Great as-is, or try it with the Creamy Dill Sauce. Originally posted on teriskitchen.com.
Provided by GirlyJu
Categories European
Time 2h
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- For the Salmon:.
- Season salmon fillets on both sides with salt, pepper and dill. Sprinkle flesh side with lemon juice.
- Heat a med skillet over med high heat. Add oil and butter. When hot, add salmon, skin-side down. Brown well, about 3 minutes. Turn and sear top side, about 2 minutes. (Note: Salmon should be rare, because it will cook fully in the pastry.).
- Remove from pan and refrigerate untl completely cooled, about 1 hour. Save pan and drippings to make dill sauce.
- For the Filling:.
- Heat a new med skillet over med high heat. Add butter and oil. Saute onions until tender, about 5 minutes.
- Add mushrooms, spinach, salt and pepper. Saute until mushrooms are cooked through, about 5 minutes. (Note: There should be no moisture but, if there is, make sure it evaporates.).
- Place in refrigerator to cool.
- To Assemble:.
- Thaw pastry for about 20 minutes.
- Preheat oven to 400°F.
- On a lightly floured surface, roll pastry out into a 14-inch square, about 1/8 inch thick. Cut into 4 equal squares. Place about 1/4 cup of spinach mixture in the middle of each square,then top with a piece of salmon, skin side up. Brush the edges of the pastry with some egg wash . Bring up opposite corners of pastry around the top of the salmon. Pinch the edges together to seal.
- Place the pastries on an ungreased baking sheet, seam-side down. Brush the tops with the remaining egg wash.
- Bake until golden brown, about 25 minutes. (Note: This is a good time to make the dill sauce in the salmon drippings.).
- Remove pastries from oven and let stand 5 minutes.
- For Creamy Dill Sauce.
- Heat med saucepan over med high heat - or use the skillet in which the fish was cooked.
- Add wine and lemon juice; bring to a boil.
- Add cream. Simmer until well-combined and cream has reduced slightly.
- Stir in dill and parsley. Taste for seasoning.
- To Serve.
- Spoon some of the sauce on each plate, then top with salmon pasty. Any remaining spinach-mushroom mixture can be heated and served on the side.
Nutrition Facts : Calories 812, Fat 59.8, SaturatedFat 21.4, Cholesterol 180.8, Sodium 358.6, Carbohydrate 36, Fiber 3.9, Sugar 2.9, Protein 34.1
More about "salmon en croute with mushroom filling recipes"
SALMON AND SPINACH EN CROUTE RECIPE - GREAT BRITISH …
From greatbritishchefs.com
SALMON MUSHROOM EN CROUTE | GENERAL MILLS …
From generalmillscf.com
SALMON EN CROûTE - RECIPE WITH IMAGES - MEILLEUR DU …
From meilleurduchef.com
GORDON RAMSAY'S SALMON EN CROûTE RECIPE | SALMON EN …
From redonline.co.uk
SALMON EN CROûTE - SIMPLE 5 INGREDIENT RECIPE - PRIMA
From prima.co.uk
SALMON WELLINGTON – EASY RECIPE WITH STEP-BY-STEP …
From wellplated.com
CLASSIC FRENCH SALMON EN CROUTE - JACKSLOBODIAN
From jackslobodian.com
BAKED SALMON AND CREMINI MUSHROOM DUXELLE EN …
From youbetchcanmakethis.com
SALMON EN CROUTE RECIPE - AN EASY RESTAURANT-QUALITY …
From healthyrecipes101.com
SALMON “EN CROUTE” | RICARDO
From ricardocuisine.com
SALMON EN CROûTE RECIPE | JAMIE OLIVER SALMON RECIPES
From jamieoliver.com
SALMON EN CROUTE (OR SALMON PASTY!) - JAMES MARTIN CHEF
From jamesmartinchef.co.uk
SALMON AND MUSHROOM EN CROUTE RECIPE - LOVEFOOD.COM
From lovefood.com
SALMON EN CROUTE | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
SALMON EN CROUTE. :: LA-MAISON-DE-CORDELIA
From la-maison-de-cordelia.com
SALMON EN CROUTE WITH MUSHROOM FILLING | OVERSIXTY
From pinterest.com.au
THE FABULOUS BAKER BROTHERS' SALMON EN CROûTE - WAITROSE
From waitrose.com
SALMON EN CROUTE - RECIPE ARCHIVE
From recipearchive.co.uk
SALMON EN CROUTE WITH MUSHROOM FILLING | OVERSIXTY
From oversixty.com.au
SALMON EN CROUTE (SALMON WELLINGTON) - VIKALINKA
From vikalinka.com
SALMON EN CROUTE RECIPE UK - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
SALMON EN CROûTE - ZARS KITCHEN
From zarskitchen.com
INDIVIDUAL SALMON EN CROûTE - THE FOOD I EAT
From thefoodieat.org
SALMON EN CROUTE WITH SPINACH-MUSHROOM FILLING - PLAIN.RECIPES
From plain.recipes
SALMON IN PUFF PASTRY RECIPE - BBC FOOD
From bbc.co.uk
SALMON EN CROUTE WITH SPINACH FILLING | RACHAEL RAY
From rachaelrayshow.com
DAD'S CLASSIC SALMON EN CROUTE RECIPE - WHAT DAD COOKED
From whatdadcooked.com
SALMON EN CROUTE - DELICIOUS DINNER BY FLAWLESS FOOD
From flawlessfood.co.uk
SALMON EN CROUTE - JAMIE GELLER
From jamiegeller.com
BEST SALMON EN CROUTE RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
10 BEST MUSHROOMS EN CROUTE RECIPES | YUMMLY
From yummly.com
SALMON EN CROUTE WITH MUSHROOM FILLING | OVERSIXTY | RECIPES …
From pinterest.com
WILD MUSHROOMS EN CROUTE RECIPE - FOOD NEWS
From foodnewsnews.com
SALMON WELLINGTON (SALMON IN PUFF PASTRY) WITH MUSHROOM …
From afeastfortheeyes.net
SALMON EN CROûTE WITH WATERCRESS SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
10 BEST BAKED SALMON WITH MUSHROOMS RECIPES | YUMMLY
From yummly.com
MUSHROOM EN CROUTE - SOLERANY.COM
From solerany.com
EASY SALMON EN CROûTE | JAMIE OLIVER RECIPES
From jamieoliver.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