Salmon en croute (salmon in puff pastry) recipe
Share this recipe on FacebookA healthy, simple yet scrumptious dish, salmon en croute is salmon wrapped in puff pastry together with leek, carrot butter and dill, baked in the oven and served with a creamy white wine and lemon sauce. Salmon en croute can be served on its own or together with steamed vegetables drizzled with melted butter.
Preparation time: 30 minutes, Cooking time: 40 minutes, Serves: 5
Ingredients
1 Tbsp unsalted butter
1 large leek (white and pale green parts only), thinly sliced
1 large carrot, peeled and cut into thin strips
1/2 package frozen puff pastry, thawed
4 salmon fillets (about 6 oz each)
Salt and black pepper to taste
1 egg lightly beaten with 1 Tbsp milk
4 Tbsp unsalted butter
4 tsp chopped fresh dill (substitute with 1 1/2 to 2 tsp dried dill)
For the sauce
1/2 cup dry white wine
1 to 2 Tbsp lemon juice (adjust to taste)
1/2 cup heavy cream
1 tsp chopped fresh dill (substitute with 1/2 tsp dried dill)
Salt and black pepper to taste
Directions
In a saucepan over medium high heat add 1 tablespoon of butter and saute the leek and carrot for 3 to 4 minutes, or until slightly softened. Remove from heat and set aside to cool.
Place the puff pastry on a lightly floured working surface and dust it with more flour. Using a rolling pin roll the pastry into a 14 inch square. Cut the pastry into 4 equal square pieces, 7 by 7 inch each.
Prepare a baking sheet by lining it with baking paper, then season each salmon fillet with salt and pepper to taste.
Prepare the salmon packets
Place 1 tablespoon of unsalted butter in the center of a puff pastry square and then place a salmon fillet on top. Finish by placing 1/4 of the sauteed leek and carrot mixture then sprinkling with 1 teaspoon of dill.
Fold the edges of the pastry over the salmon and seal by brushing the edges of the pastry with the beaten egg mixture. Place seam side down on the prepared baking sheet and repeat with the remaining ingredients to make a total of 4 salmon packets. Cover the baking sheet with plastic wrap and refrigerate for 25 to 30 minutes, until it starts to get firm. Preheat oven to 400 degrees C (200 degrees C).
Bake the salmon packets
Remove salmon packets from the refrigerator, remove and discard the plastic wrap, brush the top side with the egg wash and bake in the oven for 20 to 25 minutes, or until the pastry is golden brown.
Make the salmon sauce
While the salmon is baking, make the sauce. In a small saucepan over
medium high heat add the wine and lemon juice. Bring to a boil and
cook, stirring frequently, for about 5 minutes, until the mixture is reduced by half. Add the heavy cream and continue to cook for 5 minutes more, until the sauce is slightly
thickened. Add the dill, stir well, taste and season with more lemon juice, salt and pepper to taste.
When the salmon packets are ready, transfer in individual serving dishes, cur into half, diagonally, drizzle with the sauce and serve immediately with steamed vegetables.
