Salmon en Croute. Salmon fillet is baked in a puff pastry pocket with onion, mushrooms, and spinach in this elegant French-inspired salmon en croute recipe. 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. Peel, finely slice and add the garlic.

Croute means crust and so 'en croute' refers to anything in a pastry crust. It's a great dish to double up on and make in bulk - store leftovers for a later date but bear in mind the pastry will go soggy if you re-heat in the microwave, so be sure to heat it back up in the oven the next day. Here is how you can make the chef's dish - step-by-step guide and ingredients list! You can cook Salmon en Croute using 8 ingredients and 6 steps. Here is how you cook that.

Ingredients of Salmon en Croute

It's 1 of Salmon filet.
It's 1/2 cup of Soften butter.
It's 2 tbsp of Dill and Basil.
Prepare 1 packages of Pastry puff.
Prepare 1 packages of Hollandaise sauce.
It's of Fresh Asparagus.
You need of Salt and pepper.
It's 1 small of Egg wash.

Lightly score the top of the salmon in a criss-cross fashion, then pour the cool cheesy sauce over the fish. Brush the exposed pastry with beaten egg, then carefully lift the greaseproof and salmon en croûte on to the preheated tray. Salmon en croute recipes When you really want to pull out all the stops and lay the table with something impressive, wrap up a side of top quality salmon in some all butter puff pastry. You can watch how to make quick flaky pastry for Salmon en Croute in our Cookery School - Pastry, Flour Based Sauces and Batters term - the video lesson below 'Quick Flaky Pastry'.

Salmon en Croute instructions

First you take the salmon clean and remove skin. Cut the salmon in half and pat dry then set aside.
Then take the dill and basil and do a fine chop, after chopping mix with the soften butter..
Take the pastry puff and place one piece of salmon and a pinch of salt and pepper. Spread the herb butter on the salmon, then place the other piece of salmon. Start folding the the pastry puff until cover......you may cut and remove some of the pastry if it has to much.....after you fold tightly make a criss cross on top and an egg wash and bake at 375 until golden brown 15-20min.
With the extra herb butter you can sauté the asparagus with the butter for 4min on medium low.
Prepare Hollandaise sauce (follow instruction on package).
Once you pastry puff is all set you my serve and plate like my picture and enjoy 😘.....remember depending on salmon pieces the more people you feed....a small goes a long way ....just made mine big 😃.

Skin and bone the salmon and set aside. Cut the tips off the asparagus. In a small bowl, mix together the kale, cream cheese, lemon juice and a small grating of nutmeg with some. Skin and bone the salmon and set aside. Ensure the product is piping hot throughout.