SALMON EN CROûTE RECIPE | JAMIE OLIVER SALMON RECIPES
I couldn’t resist the opportunity to go a bit retro and include my version of salmon en croûte here – it’s such a nostalgic dish for many of us, and making it yourself is not only super-satisfying, it creates a brilliantly exciting centrepiece.
Total Time 1 hours 10 minutes
Yield 8
Number Of Ingredients 16
Steps:
- 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. Remove from the heat, taste, season to perfection with sea salt and black pepper and allow to cool.
- Meanwhile, make the sauce: wash, trim and finely slice the leek, then place in a large pan on a medium-low heat with 1 tablespoon of oil, the remaining butter and the sun-dried tomatoes. Cook for 15 minutes, or until sweet and tender, stirring regularly.
- Pour in the wine and let it bubble and cook away, then stir in the flour and, splash by splash, stir in the milk. Leave it to simmer for 5 minutes, then liquidize in a blender until silky smooth.
- Grate in the cheese, add a pinch of cayenne and blitz again to combine. Taste and season to perfection, then leave to cool completely.
- Preheat the oven to 220ºC/425ºF/gas 7 and place a large baking sheet inside to heat up.
- On a large sheet of flour-dusted greaseproof paper, roll out the pastry so it’s 10cm bigger than your salmon all the way round.
- Pour away any excess liquid from the cooled spinach mixture, then spoon it on to the middle of the pastry and spread it across the surface, leaving a 3cm border at the edges. Place the salmon in the middle, then roll up the sides of the pastry to create the crust, going right up to the salmon and pinching it at the corners to secure it in place.
- 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.
- Bake at the bottom of the oven for 30 to 40 minutes, or until golden and cooked through. This is delicious served with a garden salad and lemon wedges on the side for squeezing over.
Nutrition Facts : Calories 657 calories, FatContent 43.5 g fat, SaturatedFatContent 14.8 g saturated fat, ProteinContent 37.3 g protein, CarbohydrateContent 36.7 g carbohydrate, SugarContent 7.1 g sugar, SodiumContent 1.2 g salt, FiberContent 2.9 g fibre
BAKED SALMON WITH PARMESAN AND PARSLEY CRUST - BBC FOOD
Mary Berry's foolproof recipe for easy baked salmon with luscious crunchy parmesan crust can be on the table in no time.
Provided by Mary Berry
Prep Time 30 minutes
Cook Time 30 minutes
Yield Serves 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 200C/180C Fan/Gas 6.
- Season both sides of the salmon fillets and place on a greased baking sheet or roasting tin.
- Mash the cream cheese with the garlic, salt and pepper and lemon rind.
- Divide into six and spread on top of each salmon fillet.
- Mix the breadcrumbs, parmesan and parsley in a small bowl and season.
- Sprinkle on top of the cream cheese mixture and dust with paprika.
- Bake in the oven for about 15 minutes. To tell when the salmon is done, it will have changed from translucent to an opaque pink.
- Serve immediately, garnished with chopped parsley.
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SALMON EN CROûTE RECIPE | JAMIE OLIVER SALMON RECIPES
I couldn’t resist the opportunity to go a bit retro and include my version of salmon en croûte here – it’s such a nostalgic dish for many of us, and making it yourself is not only super-satisfying, it creates a brilliantly exciting centrepiece.
From jamieoliver.com
Total Time 1 hours 10 minutes
Calories 657 calories per serving
From jamieoliver.com
Total Time 1 hours 10 minutes
Calories 657 calories per serving
- 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. Remove from the heat, taste, season to perfection with sea salt and black pepper and allow to cool.
- Meanwhile, make the sauce: wash, trim and finely slice the leek, then place in a large pan on a medium-low heat with 1 tablespoon of oil, the remaining butter and the sun-dried tomatoes. Cook for 15 minutes, or until sweet and tender, stirring regularly.
- Pour in the wine and let it bubble and cook away, then stir in the flour and, splash by splash, stir in the milk. Leave it to simmer for 5 minutes, then liquidize in a blender until silky smooth.
- Grate in the cheese, add a pinch of cayenne and blitz again to combine. Taste and season to perfection, then leave to cool completely.
- Preheat the oven to 220ºC/425ºF/gas 7 and place a large baking sheet inside to heat up.
- On a large sheet of flour-dusted greaseproof paper, roll out the pastry so it’s 10cm bigger than your salmon all the way round.
- Pour away any excess liquid from the cooled spinach mixture, then spoon it on to the middle of the pastry and spread it across the surface, leaving a 3cm border at the edges. Place the salmon in the middle, then roll up the sides of the pastry to create the crust, going right up to the salmon and pinching it at the corners to secure it in place.
- 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.
- Bake at the bottom of the oven for 30 to 40 minutes, or until golden and cooked through. This is delicious served with a garden salad and lemon wedges on the side for squeezing over.
See details
BAKED SALMON WITH PARMESAN AND PARSLEY CRUST - BBC FOOD
Mary Berry's foolproof recipe for easy baked salmon with luscious crunchy parmesan crust can be on the table in no time.
From bbc.co.uk
Reviews 5.0
Cuisine British
From bbc.co.uk
Reviews 5.0
Cuisine British
- Serve immediately, garnished with chopped parsley.
See details
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