Creating what I call the Pescatarian version of Beef Wellington, this entree gives a spectacular presentation, but with surprisingly little effort. It requires no more than a baking sheet and some parchment to bake; a small bowl to mix herbs and butter. Then if you can fancy the puff pastry into the shape of a fish you’ll have your maritime guests amazed!
Salmon en CrouteJump to Recipe
3 tablespoons butter, softened
Finely grated zest of 1 lemon
Small handful each of fresh basil, dill and parsley
Freshly ground black pepper
2 tablespoons wholegrain dijon mustard
1 sheet puff pastry
1 tablespoon flour, for dusting
1 egg yolk, beaten with a little water
Bake the salmon for 20–25 minutes, until the pastry is golden brown and crisp. To test if ready, insert a skewer into the middle. It should feel warm for perfectly cooked salmon. While that bakes get your side dishes ready. Today was a simple heirloom tomato and basil salad. My secret to the perfect tomato salad is to sprinkle a little sugar on the tomatoes before grating on fresh sea salt. Your guests will think they are the best tasting tomatoes ever and not even exactly know why!
When the salmon is done let it rest for 5 minutes and slide onto a serving platter.
Salmon en Croute
- 2 Salmon filets, about 1.5 lbs
- 4 tbsp Butter, softened
- Zest of 1 lemon
- Small handful each of basil, dill and parsley
- Truffle salt
- Freshly ground black pepper
- 2 tbsp Wholegrain Dijon mustard
- 1 sheet Puff pastry
- 1 tbsp Flour, for dusting
- 1 Egg yolk, beaten with a little water
- Preheat your over to 375º
- If the salmon skin was not previously removed, make a small slice right under the skin and peel the skin off. Cut the filets in half if needed to fit a dimension of about 4 inches wide by 8 inches tall. Generously salt with truffle salt and add some fresh grated pepper. Set aside.
- Grate the lemon rind. Mince the herbs. Place all in a bowl with the softened butter and muddle together until into a soft, spreadable consistency.
- Lay the puff pastry out on a floured pastry sheet and roll to about 1/8 thickness. With a sharp knife cut even, diagonal slits one third of the way into the crust on both sides. Keep same number of strips on each side. The bottom two strips can be flipped over to create the "tail."
- Slather the mustard down the middle of the pastry sheet and place salmon filets on top.
- Smear the butter-herb mixture over the filets. Alternating from one side to the other, bring each strip diagonally across the salmon filets. Cut out a hole for his eyeball, if so desired. Or be creative with olives.
- Mix the egg with a little water and brush over the pastry.
- Bake the salmon for 20–25 minutes, until the pastry is golden brown and crisp. To test if ready, insert a skewer into the middle. It should feel warm for perfectly cooked salmon.
- Remove from oven and let rest for 5 minutes before carefully slicing with a serrated knife into serving size pieces.