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 have Salmon en Croute using 6 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Salmon en Croute

You need 1 of sheet puff pastry.
Prepare 4 of fillets salmon.
Prepare 1/4 cup of whole grain mustard.
It's 1/2 stick of unsalted butter.
It's 2 tbsp of terragon, chopped.
You need 1 of salt and pepper to taste.

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

Preheat oven to 350°F. Combine butter and terragon, set aside..
Roll out puff pastry, cut into 4 pieces large enough to enclose each fillet..
Season both sides of each fillets with salt and pepper. Spead whole grain mustard on each fillets. Place mustard side down on puff pastry..
Spread terragon butter on each fillet. Fold over dough and enclose fillet. Place seam side down on baking sheet..
Brush with egg wash and bake 20 minutes until golden brown..

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.