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Salmon en croûte
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Total Time:
1 hour 10 minutes
Try my nostalgic and satisfying recipe for salmon en croûte, a delicious and exciting centerpiece dish.
Ingredients:
  • 2 onions
  • 2 cloves of garlic
  • olive oil
  • 50 g unsalted butter
  • ½ a bunch of fresh oregano (15g)
  • 1 kg frozen chopped spinach
  • 1 x 375 g packet of all-butter puff pastry (cold)
  • 1 x 1 kg side of salmon, skin off, pin-boned (ask your fishmonger for a fillet from the top end of the fish) from sustainable sources
  • 1 large free-range egg
  • 1 leek
  • 50 g sun-dried tomatoes
  • 100 ml white wine
  • 1 tablespoon plain flour plus extra for dusting
  • 250 ml semi-skimmed milk
  • 50 g Red Leicester cheese
  • cayenne pepper
Instructions:
  • Peel and finely slice the onions and garlic, then sauté in a large pan with oil and half the butter. Add oregano leaves and cook for 10 minutes. Stir in spinach and cook for 15-20 minutes until liquid evaporates. Season with salt and pepper, then let cool. For the sauce, sauté leek in a pan with oil, butter, and sun-dried tomatoes. Add wine, then stir in flour and milk until smooth. Blend in cheese and cayenne. Let cool. Preheat oven. Roll out pastry on greaseproof paper. Spread spinach mixture on pastry, place salmon in the center, and encase in pastry. Pour sauce over salmon, brush with egg, and bake for 30-40 minutes. Serve with salad and lemon wedges.

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