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Salmon en croute
Salmon en croute
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Elegant salmon wrapped in flaky puff pastry will elevate your culinary skills.
Ingredients:
  • 150g mascarpone
  • 1 bunch watercress, sprigs picked
  • 1kg centre-cut skinless salmon fillet, pin-boned
  • 2 x 375g blocks puff pastry, thawed
  • Lemon butter sauce
  • 11.80 gm Dijon mustard
  • 2 tsp plain flour
  • 125g unsalted butter, softened
  • Juice of 1 lemon
Instructions:
  • In a food processor, blend mascarpone cheese and fresh watercress until a slightly chunky paste forms. Season with your favorite spices and set aside for later use.
  • Cut the salmon in half to create two equal-sized pieces. Roll out one pastry block on a lightly floured surface into a 20cm x 30cm rectangle. Place one piece of salmon on the pastry, spread half of the mascarpone mixture, add the remaining salmon, then cover with the other rolled-out pastry block slightly larger than the first one. Press the edges together to seal, trim any excess pastry, fold in the ends and sides, and chill for 15 minutes before proceeding.
  • Preheat the oven to 180°C. Make the lemon butter sauce by blending all ingredients until smooth and then stir in 1 tablespoon of hot water to reach desired consistency.
  • Lay the salmon en croute on a baking tray, delicately glaze the pastry with egg wash. Bake for 20-25 minutes until the pastry is beautifully golden and fully cooked. Let it rest for 5 minutes, then cut into slices and enjoy with zesty lemon sauce.

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