Salmon En Croute Recipes

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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



Next level salmon en croûte image

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

50g flaky sea salt
25g demerara sugar
2 x 500g skinless, boneless salmon fillets
75g watercress, chopped
200g cream cheese
2 tbsp fresh dill sprigs, chopped
1 lemon, zested and juiced
pinch smoked salt (optional)
500g block all-butter puff pastry
flour, for dusting
2 eggs, yolks only, beaten
1 cucumber, peeled, halved, deseeded and sliced
1 red onion, finely sliced
100ml cider vinegar
1 tbsp sugar

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



Salmon en Croute image

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

2 tablespoons olive oil, divided
½ onion, chopped
1 cup chopped fresh mushrooms
2 teaspoons minced garlic, divided
salt and ground black pepper to taste
1 cup baby spinach
1 tablespoon all-purpose flour, or as needed
2 sheets frozen puff pastry (such as Pepperidge Farm®), thawed
1 (1 1/2-pound) boned, skinned salmon fillet
½ teaspoon smoked paprika, or more to taste
1 egg, beaten
½ cup mayonnaise
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
½ teaspoon dried dill

SALMON EN CROUTE

Provided by Food Network

Categories     main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 9



Salmon en Croute image

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.

1 salmon fillet (about 1 1/2 pounds/750 g)
1 pound/500 g asparagus, trimmed
Salt
1/4 cup/60 ml creme fraiche
3 to 4 tablespoons chopped fresh dill
Zest of 1 lemon
Freshly ground pepper
1 pound/450 g puff pastry (2 sheets)
1 egg, lightly beaten

SALMON EN CROUTE

Provided by Food Network

Categories     main-dish

Time 4h40m

Yield 2 servings

Number Of Ingredients 15



Salmon en Croute image

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.

One 8-ounce container mascarpone cheese
2 large sprigs fresh dill
Zest and juice of 1 lemon
Fine sea salt and freshly ground black pepper
1 recipe Phyllo Dough, stretched and cut into three 12-by-36-inch strips and brushed with melted buttered, recipe follows
Two 6-ounce salmon filets
1 cup baby spinach leaves
4 tablespoons unsalted butter, melted
1/4 cup heavy cream
1 teaspoon Dijon mustard
2 cups unbleached all-purpose flour, plus more for dusting
Generous pinch fine sea salt
1/2 cup room-temperature water
1 tablespoon canola oil
1 large egg, at room temperature

SALMON EN CROUTE

Very simple fish dish

Provided by neddylock

Time 25m

Yield Makes Parcels

Number Of Ingredients 0



Salmon en croute image

Steps:

  • Preheat the oven to Gas Mark 6/200˚C/fan oven 180˚C.
  • Put the salmon fillets on a board and spoon a quarter of the cheese mixture on to the middle of the top of each fillet.
  • Cut the pastry sheet into 4 and place salmon piece on to each piece.
  • Wrap each rectangle around the middle of each salmon fillet and over the dollop of soft cheese, like a belt.
  • Transfer to a non stick baking tray and spray with
  • the cooking spray. Bake for 15 minutes until the pastry is golden and the salmon is cooked.

SALMON EN CROUTE

Make and share this Salmon En Croute recipe from Food.com.

Provided by Lorrie in Montreal

Categories     < 60 Mins

Time 35m

Yield 6 serving(s)

Number Of Ingredients 7



Salmon En Croute image

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Season the salmon fillets with salt, garlic powder, and onion powder.
  • Divide 1/2 of the spinach between two sheets of puff pastry, and mound in the center.
  • Place a salmon fillet on top of each mound of spinach.
  • Spread the pesto on the salmon fillets, and top with remaining spinach. Moisten the edges of the puff pastry with water, fold to the center, and seal the seams.
  • Bake in preheated oven for 20 to 25 minutes until the pastry is puffed and golden, and the salmon has cooked all the way through.

Nutrition Facts : Calories 589.2, Fat 35.1, SaturatedFat 8.5, Cholesterol 58.9, Sodium 301.6, Carbohydrate 38.3, Fiber 1.9, Sugar 0.9, Protein 29.4

2 (12 ounce) skinless boneless salmon fillets
seasoning salt
1/2 teaspoon garlic powder
1 teaspoon onion powder
1 (17 1/4 ounce) package frozen puff pastry, thawed
1/3 cup pesto sauce
1 (6 ounce) package spinach leaves

SALMON EN CROUTE

Salmon with blue cheese and chicory in puff pastry. Fantastic dish with lots of flavour, based on a recipe by Clarissa Dickson-Wright

Provided by Westie

Categories     European

Time 1h

Yield 6 serving(s)

Number Of Ingredients 6



Salmon En Croute image

Steps:

  • Cut the fillet into 2 equal portions (make sure it's skinned and deboned). Mix the cheese, butter and lemon juice together, then spread over one fillet. Place the other fillet on top so the cheese mix is sandwiched between them.
  • Roll out the pastry to about a quarter inch thickness, making sure it's big enough to wrap the fillets with some overlap. Separate all the chicory leaves and lay a single layer on the pastry where the salmon will go. Sprinkle with salt and pepper and lay the salmon on the chicory. Cover the fillets with the rest of the chicory leaves and the wrap with the pastry.
  • Glaze the pastry with egg wash and bake for 40 minutes in a preheated oven at 220 degrees Centigrade.
  • Serve with new potatoes, brocolli and Hollandaise sauce.

Nutrition Facts : Calories 761.7, Fat 49.5, SaturatedFat 17.1, Cholesterol 113.3, Sodium 623.2, Carbohydrate 37.6, Fiber 1.2, Sugar 0.8, Protein 40.3

2 lbs salmon fillets
4 ounces blue cheese (I like Stilton but use any creamy blue cheese)
2 ounces soft butter
1/2 lemon, juice of
1 head white chicory or 1 head fresh spinach
2 sheets puff pastry

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From alices.kitchen


SALMON EN CROûTE RECIPE | JAMIE OLIVER SALMON RECIPES
Method. Peel and finely slice the onions and garlic, then place in a large pan on a medium heat with 1 tablespoon of oil and half the butter. Pick in the oregano leaves and cook for 10 minutes, stirring regularly. Add the spinach and cook for a further 15 to 20 minutes, or until the liquid has evaporated, still stirring regularly.
From jamieoliver.com


SALMON AND CREAMED SPINACH EN CROUTE RECIPE | GOOD FOOD
Salmon and creamed spinach en croute. Photo: William Meppem Difficulty Easy. Australia's farmed salmon is among the best in the world. With creamy spinach and buttery pastry, this is a simple, celebratory fish dish that punches well above its weight. Ingredients. 2 tbsp butter. 1 brown onion, peeled and finely chopped. 2 garlic cloves, finely chopped. 75g cream cheese, …
From goodfood.com.au


SALMON “EN CROUTE” | RICARDO
Preheat the oven to 190 °C (375 °F). Line an upside-down baking sheet with parchment paper. In a saucepan, cook the mushrooms and shallots in half the butter until dry. Add the lime zest and juice. Continue cooking until the liquid has evaporated. Season with salt and pepper.
From ricardocuisine.com


BEST SALMON EN CROUTE RECIPES | FOOD NETWORK CANADA
Lay the top 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 two or three slits in the top to allow steam to escape. Brush all over with the egg-wash glaze and bake until puffed up and golden brown, about 20 …
From foodnetwork.ca


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