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
NEXT LEVEL SALMON EN CROûTE RECIPE | BBC GOOD FOOD
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
Total Time 1 hours 10 minutes
Prep Time 30 minutes
Cook Time 40 minutes
Yield Serves 6-8
Number Of Ingredients 15
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, FatContent 43 grams fat, SaturatedFatContent 16 grams saturated fat, CarbohydrateContent 24 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 3 grams fiber, ProteinContent 32 grams protein, SodiumContent 2.1 milligram of sodium
More about "salmon en croute recipe recipes"
SALMON EN CROûTE RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
Reviews 3.7
Total Time 1 hours 10 minutes
Cuisine French recipes
Calories 489kcals per serving
- Once chilled, make a few small holes in the top of the pastry for the steam to escape, brush with the remaining beaten egg and bake for 25-30 minutes until puffed and golden and a few juices leach out of the holes. Rest for a few minutes before slicing, or leave to cool a little and serve warm.
SALMON EN CROUTE RECIPE | FOOD NETWORK
Reviews 4
Total Time 4 hours 40 minutes
Category main-dish
- 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.
EASY SALMON EN CROûTE | JAMIE OLIVER RECIPES
Total Time 55 minutes
Calories 712 calories per serving
- Preheat the oven to 220°C/425°F/gas 7. Peel and chop the onion and place in a large non-stick pan on a medium heat with 1 tablespoon of olive oil. Peel, finely slice and add the garlic. Finely grate in the lemon zest, then cook for 10 minutes, or until softened, stirring regularly. Stir in the spinach, cover, and cook for 5 minutes, then remove the lid and cook for another 5 minutes, or until all the liquid has cooked away. Season to perfection. Unroll the pastry and place it, still on its paper, in a baking tray. Spread over the spinach, leaving a 5cm border all the way around. Sit the salmon fillets on top, 1cm apart, then use the paper to help you fold in the pastry edges to snugly encase the salmon, leaving it exposed on the top. Beat the eggs and use some to brush the exposed pastry, then bake at the bottom of the oven for 15 minutes. Meanwhile, beat the pesto into the remaining egg. When the time’s up, pull out the tray and pour the egg mixture over the salmon and into the gaps. Return to the bottom of the oven for a final 15 minutes, or until the pastry is golden and the egg is just cooked through. Serve with lemon wedges, for squeezing over.
GORDON RAMSAY'S SALMON EN CROûTE RECIPE | SALMON EN CRO…
From redonline.co.uk
Total Time 25 minutes
Category dinner party, dinner
Cuisine French
- Check the salmon for pin bones, removing any that you find with tweezers, then cut in half. Line a baking tray with a lightly oiled piece of foil. Mix the softened butter with the lemon zest, basil, dill and some salt and pepper in a bowl, to make the filling. Pat the salmon fillets dry with kitchen paper, then season lightly with salt and pepper. Spread the herb butter over one fillet, on the boned side, and the mustard evenly on the other fillet. Sandwich the two salmon fillets together, in opposite directions so both ends are of an even thickness. Roll out the pastry thinly on a lightly floured surface to a rectangle, the thickness of a £1 coin and large enough to enclose the salmon. Put the salmon parcel in the centre of the pastry and brush the surrounding pastry with egg. Bring up the edges, trimming off any excess, and tuck them in before folding the rest of the pastry over to form a neat parcel. Carefully turn the whole thing over so that the seam is underneath and place on the prepared baking tray. Brush the pastry with beaten egg. Lightly score a herringbone or cross-hatch pattern using the back of a knife. Sprinkle with salt and pepper. Cover loosely and chill for 15 minutes. Meanwhile, heat the oven to 200°C/400°F/gas mark 6. Bake the salmon for 20-25 minutes, until the pastry is golden brown and crisp. To test if ready, insert a skewer into the middle. It should feel warm for medium cooked salmon. A piping hot skewer indicates that the fish is well done. Rest the salmon for 5 minutes, then cut into portions using a serrated knife. Serve with hollandaise sauce, new potatoes and broccoli or minted peas.
SALMON EN CROûTE RECIPE - BBC FOOD
From bbc.co.uk
Reviews 4.9
- Serve with the remaining cucumber mixture.
SALMON EN CROûTE RECIPE - BBC FOOD
From bbc.co.uk
Reviews 4.9
- Serve with the remaining cucumber mixture.
SALMON EN CROûTE - SIMPLE 5 INGREDIENT RECIPE
From prima.co.uk
Total Time 40 minutes
Category dinner party, Sunday lunch, baking, fish
- Preheat oven to gas mark 6/200°C (180°C in a fan oven). Roll pastry out so you can wrap salmon in it completely (it should be just a bit thinner than a £1 coin). Roll over a lattice cutter and gently ease the lattice open. Lay it on a buttered or oiled baking sheet (it will hang over edges). Put salmon in middle. If it has a thinner tail-end, tuck it under. Season with salt and ground black pepper, sprinkle with dill, and squeeze over lime juice. Fold pastry over the salmon into a neat parcel (the join will be at the top, so trim edge neatly), making sure you don't have lumps of pastry as these won't cook through properly. Trim off excess and cut out leaf shapes. Brush with egg glaze and arrange leaf shapes on top. Glaze decorations. Bake for 30 mins or till pastry is crisp and golden.
JAMIE OLIVER EASY SALMON EN CROUTE | CHANNEL 4 KEEP ...
From thehappyfoodie.co.uk
Total Time 55 minutes
Preheat the oven to 220ºC. Peel and chop the onion and place in a large non-stick pan on a medium heat with 1 tablespoon of olive oil. Peel, finely slice and add the garlic, then cook for 10 minutes, or until softened, stirring regularly. Stir in the spinach, cover, and cook for 5 minutes, then remove the lid and cook for another 5 minutes, or until all the liquid has cooked away. Season to perfection. Unroll the pastry and place it, still on its paper, in a baking tray. Spread over the spinach, leaving a 5cm border all the way around. Sit the salmon fillets on top, 1cm apart, then use the paper to help you fold in the pastry edges to snugly encase the salmon, leaving it exposed on the top. Beat the eggs and use some to brush the exposed pastry, then bake at the bottom of the oven for 15 minutes.
Meanwhile, beat the pesto into the remaining egg. When the time’s up, pull out the tray and pour the egg mixture over the salmon and into the gaps. Return to the bottom of the oven for a final 15 minutes, or until the pastry is golden and the egg is just cooked through. Serve with lemon wedges, for squeezing over.
ENERGY 712kcal FAT 46.4g SAT FAT 18g PROTEIN 37g CARBS 36g SUGARS 6.9g SALT 1.3g FIBRE 2.7g
HOLIDAY BRIE EN CROUTE RECIPE | FOOD NETWORK
Reviews 4.8
Total Time 1 hours 15 minutes
Category appetizer
- Bake for 20 minutes or until the pastry is golden brown. Let stand for 45 minutes. Serve with the crackers.
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