French Food Friday -Saumon en Croute

 

Over the Christmas period I made saumon en croute and I thought I would share the recipe with you. 

It is a perfect supper recipe for two. Note we ate it before I could take a photo so I am using a photo I found on the web so you can get an idea of what it looks like.

Saumon en Croute

PREP: 30 mins

COOK: 25 mins

SERVINGS: 2 servings

Ingredients

1 tablespoon unsalted butter

1/2 tablespoon Dijon mustard

Zest of 1 small lemon 

3/4 teaspoon salt divided

½ teaspoon black pepper divided

½ teaspoon dried thyme

2 teaspoons extra virgin olive oil

4 cups fresh baby spinach

2 cloves garlic minced

2 tablespoons freshly grated Parmesan cheese

1 large egg yolk plus 1 teaspoon water

1 sheet frozen puff pastry thawed in the refrigerator

2 salmon fillets with skin removed

Method

 1. Place a rack in the center of your oven and preheat the oven to 200 degrees C/400 degrees F. 

2. Line a rimmed baking tray with parchment paper. 

3. Melt the butter in a small bowl or saucepan. Stir in the Dijon, lemon zest, ¼ teaspoon salt, and ¼ teaspoon black pepper. Set aside.

4, Heat the oil in a large, nonstick skillet. Add the spinach in large handfuls, cooking until it wilts, about 1 minute. Stir in the garlic, thyme, remaining 1/2 teaspoon salt and ¼ teaspoon pepper. Stir in the Parmesan. Remove from the heat and let cool.

5. In a small bowl, lightly beat the egg yolk with 1 teaspoon water to act as an egg wash. Set aside.

6. Place the puff pastry on a lightly floured work surface and roll it into a  rectangle. With a sharp knife, cut the puff pastry in half crosswise so you are left with two rectangles .

7. Remove the salmon fillets from the refrigerator and place on a plate. Brush the tops of the fillets liberally with the butter mixture, then place each fillet, butter-side down, in the center of a piece of puff pastry. Spoon half of the cooled vegetables over the top.

8. Fold one side of the puff pastry over the top of the fillet like a flap, so that it partially covers it, then brush the top of the flap with egg wash. Fold the next side, adhering it to the first if the flaps are large enough to touch, then brush its top with egg wash. Repeat until all 4 sides are folded over. It should be as if you are wrapping up the salmon like a present.

 9. Carefully flip the salmon over and transfer it to the prepared baking sheet, with the folded side underneath. Repeat with the second fillet.

10. Brush the tops of the puff pastry with egg wash, then with a sharp knife, score shallow, diagonal lines in each direction.

11. Bake the salmon for 20 to 25 minutes, or until the pastry turns golden brown. Let cool a few minutes on the baking tray. Serve hot with a salad or baby potatoes.

Bon fin de semaine a tous ♥♥

Leeann x