Individual Salmon en Croute
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
40 mins
-
Servings
4 portions
-
Calories
791 kcal
-
Course
Main Course
-
Cuisine
French
Individual Salmon en Croute
Description
Individual Salmon en Croute combines salmon fillets cut into parcels with a rich filling of spinach, cream cheese, parmesan, shallots, and garlic. The spinach is gently sautéed until wilted, then combined with cream cheese and parmesan to create a creamy, savory filling that complements the salmon. Each salmon piece is wrapped in puff pastry cut into rectangles, then baked to a golden crisp. This technique seals in moisture while providing a crunchy contrast from the pastry.
The cooking method involves sautéing aromatics and vegetables before wrapping the salmon, ensuring balanced flavors and textures. The spinach mixture is drained well to avoid excess moisture which would soften the pastry. The final dish features a flaky crust surrounding tender salmon with a rich, flavorful filling.
Salmon en Croute can be served as a sophisticated main dish, ideal for dinners where you want individual portions with elegant presentation. The puff pastry's crispness contrasts nicely with the moist fish and creamy filling.
Using cold salmon straight from the refrigerator helps prevent overcooking. Cooling the spinach mixture before wrapping prevents pastry sogginess. Venting the pastry parcels before baking releases steam, keeping crusts crisp. The filling can be made a couple of days in advance for convenience.
Ingredients
- 520 g salmon (4x 130 grams salmon fillets)
- 320 g puff pastry 35 cm x 23 cm / 14" x 9", ready-rolled
- 20 g butter
- 1 clove garlic (finely chopped)
- 1 small shallot (finely chopped)
- ½ teaspoon salt
- ¼ teaspoon black pepper freshly ground
- 150 g spinach washed and dried, leaves
- 70 g cream cheese
- 40 g parmesan (freshly grated)
- 1 egg for egg wash, yolk
Instructions
Preparing the Spinach Filling
- Put a wok or a large pan on medium heat and melt the butter.
- Add the shallots and gently sauté them until soft and translucent.
- Stir in the garlic, salt, and freshly ground pepper, and then add the spinach leaves. Don’t worry if it’s all piled up as it will wilt quickly.
- When the spinach wilts, remove the pan from the heat and transfer the spinach mixture to a fine sieve to get rid of the extra liquid.
- Let the spinach filling cool down for a few minutes, transfer it into a bowl, and then add the cream cheese along with the parmesan. Stir well and set it aside.
Wrapping the Salmon Fillets
- Preheat the oven to 180° C (360° F).
- Remove the skin from the salmon fillets if you didn't get your fishmonger to do it for you.
- Cut the salmon fillets in halves so that we can have nicely shaped rectangular parcels. Set them aside on a plate.
- Unfold the puff pastry on a lightly floured surface and cut it into 4 equal rectangles.
- Place 2 salmon pieces on the side of each of the puff pastries.
- Divide the spinach mixture into 4 equal parts, and spread them evenly on salmon fillets. Smooth the spinach mixture out to avoid them falling over the sides.
- Fold the empty side of the puff pastry over the salmon and press the edges to seal.
- Place them on a silicon paper-lined baking sheet and brush them with egg yolk.
- Gently slit the top of the wrapped salmon parcels with a small sharp knife to create vents for steam to be released.
- Bake them for 20 minutes, until the pastry is golden and flaky and the salmon fillets are cooked thoroughly.
Notes
- Keep the salmon fillets cold until ready to wrap to avoid overcooking during baking.
- Remove salmon skin before preparation unless your fishmonger has done this for you.
- Make sure the spinach filling is cooled thoroughly before wrapping to prevent soggy pastry.
- Score small vents on top of the pastry parcels to release steam while baking.
- The spinach and cheese filling can be prepared up to two days ahead and stored refrigerated.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4portions
Amount Per Serving
Calories 791 kcal
% Daily Value*
| Calories | 791kcal | 40% |
| Carbohydrates | 40g | 13% |
| Protein | 38g | 76% |
| Fat | 53g | 82% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 24g | 120% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 155mg | 52% |
| Sodium | 827mg | 34% |
| Potassium | 959mg | 20% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 4073IU | 81% |
| Vitamin C | 11mg | 12% |
| Calcium | 208mg | 21% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
