Individual salmon en croûtes

Name: How to cook Individual salmon en croûtes - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2-3 people
Cuisine: Us

Introduce

Chef :

Kate Carless

Individual salmon en croûtes

I’ve been wanting to try and make individual versions of these forever as it’s far too much to do a whole side of salmon for just two people. I got two salmon fillets from my local fishmonger and they were big. So big that a normal roll of puff pastry was just enough for two (and there were leftovers). If your salmon fillets are smaller, I’d say this recipe would make three portions.

Ingredient

Food ration :

2-3 people

Cooking time :

50 mins

150 g

fresh spinach

shallots finely chopped

fat clove garlic crushed

1 1/2 tbsp

creme fraiche

large salmon fillets

1 sheet

ready rolled puff pastry

egg beaten for glaze

Cooking instructions

* Step 1

Preheat the oven to 180 degrees c. Boil a kettle and then pour the boiling water over the leaves to wilt the spinach. Allow to cool before squeezing out the water. Make sure you squeeze it tight as excess water will make the pastry soggy

* Step 2

Finely chop the shallots and fry them in oil over a medium to low heat for 5-7 mins until soft, then add the garlic and fry for another 2 mins.

* Step 3

Add the spinach, seasoning, lemon zest and juice and remove from the heat. Then stir in the creme fraiche.

* Step 4

Roll out the puff pastry and place the skinless salmon fillets on top. You’ll need them to be covered in pastry so judge the placement, depending on whether you’re using two or three.

* Step 5

Top each fillet with the spinach mixture and cover with pastry. I cut the ends of the pastry to make them easier to fold.

* Step 6

Once wrapped, seal all edges, add a few slices to the top of the pastry and coat in an egg wash. Bake in the oven on a tray lined with baking parchment for 25-30 mins or until the pastry is cooked and golden