Salmon en Croute

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salm 21/12/2017

Oh the joys of being back at home for Christmas and having a kitchen again! This is a lovely comforting dinner but isn’t too heavy as light flaky salmon and fresh greens are used. It takes a bit of time to put together but the steps are easy then you just bung it in the oven when you’re ready and you’re left with a a dish that delivers on flavour and wow factor.

Serves 3

Ingredients:

  • 250g ready-made puff pastry

For the filling:

  • 450g piece of salmon fillet, skinned and any bones remove, cut into 3 even sized steaks (or 3 skinless and boneless salmon fillets weighing approximately 150g each)
  • 10g butter (a heaped teaspoon)
  • 150g spinach
  • 1 rounded tablespoon crème fraîche
  • ½ onion, finely chopped
  • 1 garlic clove, grated
  • 1 dessertspoon lemon juice
  • Whole nutmeg, freshly grated
  • Salt and freshly milled black pepper
  • 1 egg, beaten

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Method:

  1. Place the frying pan on a high heat then add the butter followed by the spinach leaves and wilt it for about 1 minute, stirring it around until it has collapsed then tip it into a sieve over a bowl and leave it to cool.
  2. Then use the back of a wooden spoon to press the wilted greens against the sieve and extract any juices. Now place it on a chopping board and press with several sheets of kitchen paper to extract any wetness that remains. Spoon it into a small bowl then stir in the crème fraîche, lemon juice, some freshly grated nutmeg and some seasoning.
  3. Sweat off the onion and garlic in a small saucepan then remove from the heat, add the spinach mix and stir to combine. Set aside.
  4. Divide the rested pastry into 3 even pieces then roll the first piece very thinly into a rectangle the same shape as the salmon fillet, roughly 21cm by 15cm (you will need to adjust the size of the pastry to according to the shape of the salmon fillet).
  5. Then place a piece of salmon on one half of each piece of pastry and spread a third of the spinach mix on top of each fillet.
  6. Using a pastry brush dampen the corners of the pastry with beaten egg then fold the pastry over the salmon to encase it and crimp the corners with a fork to seal.
  7. Put each parcel onto a parchment lined tray. Pop them in the fridge until you need them.
  8. If you are preparing them in advance cover them with a piece of cling film.
  9. When you are ready to bake them, pre-heat the oven to 220°C.
  10. Place the parcels on the baking sheet, with a liner, then make a few diagonal slashes in each one and brush each one with beaten egg. Bake for 20 minutes on a high shelf until crisp and golden.
  11. Serve with seasonal greens, new potatoes and parsley sauce.
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