1 beaten egg . Prep Time: 45 minutes. Salmon en Croute. Juice of 1 lemon Place the salmon skinned-side down on one sheet of pastry, tucking in the thinner tail end, and season well. Fan 180°C-170°C, 4. Do check your junk folder if you’re not seeing our emails. Peel and finely chop the shallots, roughly chop the spinach, then pick and chop the parsley leaves. Preheat the oven to 200c. Roll out into two oblongs. https://www.greatbritishchefs.com/recipes/salmon-and-spinach-en-croute-recipe We never put additives or preservatives into our food. Place the king prawns on top of the spinach. I've got a great recipe for you all. You are free to manage this via your browser setting at any time. Wam the reserved spinach and lemon juice in a pan. Add the fennel and cucumber, radishes and onion, and toss to coat. 500g block puff pastry Small handful finely chopped parsley Dry white wine, to taste. Add the spinach and wilt. Method. Score a fish onto the surface or use any extra pastry to decroate the top, brush the whole lot with beaten egg. Salmon en Croute Thursday 26 November 5:28pm ... 200g spinach, blanched and chopped. 500g puff pastry, or … £35.00 Serves 6 (1200g) Meanwhile, boil the sliced potatoes in a pan of lightly salted water for 8-10 minutes or until just … Add seasoning to taste and set aside. Olive oil. We use cookies to provide you with a better service on our websites. Please tick this box to sign up for email and get news, special offers and fun stuff from COOK straight to your inbox. Salmon fillets filled with spinach, caper, lemon, crème fraiche and dill, wrapped in all-butter puff pastry and glazed with dill and juniper. This site is protected by reCAPTCHA and the Google 3. Add the spinach and wilt. Serve with the salmon. Spread the salmon mousse on top of the prawns. Divide the block of pastry into four rectangles. In the meantime, preheat the oven to 220°C, gas mark 7. https://www.yummly.com/recipes/vegetables-with-salmon-en-croute Allow to rest for 15 mins before serving. Then add the filling and fold the fillet back as it was (except now with the filling running through it). Pat dry the salmon with kitchen paper and set aside. brush the margins with the egg wash. lay the top pastry over the salmon and per to seal edges. Remove all packaging and place directly onto a baking tray with the silicone paper provided. If you are unable to use JavaScript Check your email for your voucher. 4 fillets of salmon. Terms of Service apply. Cook the spinach in a dry non-stick pan over high heat, tossing well until wilted. Follow the oven guidelines but cook for 60 mins at 180°c Fan/200°c Electric/Gas 6 and allow to rest for 15 mins before serving. JamieOliver.com is your one stop shop for everything Jamie Oliver including delicious and healthy recipes inspired from all over the world, helpful food tube videos and much more. Heat the oil in a frying pan and add the onion. 1 large shallot, finely chopped Stir in the crème fraiche and season to taste. Once it has softened and mixed together, drain the lot in a sieve over a pan to catch the juices. Roughly chop the cooked spinach. Privacy Policy and Lightly beaten egg, for glazing Clean and fresh unoaked Chardonnay like a Chablis or even a light wine from Macon (Southern Burgundy) where they use the oak barrels very delicately. 1 medium onion. This should cover the whole lot. Should this product defrost, keep refrigerated and eat witin 48 hours. Stir the horseradish into the crème fraîche, then spread evenly over one of the fillets, followed by the … Salmon and Spinach En Croute Recipe - Great British Chefs February 2020 An easy salmon en croute recipe from chef Marcello Tully, this recipe is topped with a cheese and spinach sauce and wrapped in shortcrust pastry. Trim the edges so that you have a rim around the fillet and crimp the edge with a fork. Gas Mark 6-5. Check other Chardonnays from around the world but avoid the monster US or Australian ones as these will overpower the dish. Season with a bit of salt and pepper and sprinkle about ¼ teaspoon of chicken bouillon granules, set aside. Add crème fraîche, a little white wine and seasoning to taste. This is why you need the zest, because if you used the juice, it would all be squeezed out. 3. Stir in the lemon juice, the crème fraîche, parsley and a pinch of salt and pepper. Mix together the crème fraîche, horseradish and dill, and season to taste. https://www.jamesmartinchef.co.uk/recipes/salmon-en-croute-or-salmon-pasty 4 6-ounce (4x2 1/2-inch) skinless salmon fillet 1 egg beaten with 1 tablespoon water Dill Sauce 2/3 cup bottled clam juice 1/2 cup dry white wine 1 1/4 cups crème fraîche or whipping cream 3 tablespoons minced fresh dill For salmon, rice, pastry: Bring medium saucepan of salted water to boil. With a wooden spoon, squeeze the juice out and save it for a sauce. If you have one, use a baking stone to get a well baked bottom. Heat the oven to 210 degrees. customersupport@waitrose.co.uk, You can also add it to one of your existing cookbooks, Send a link to this recipe to a friend or your own e-mail address as a reminder, A knob of butter 2 handfuls fresh spinach Spread the spinach filling over the top. 100g cream cheese. Line a large baking tray with greaseproof paper and brush it with a little oil. 100g watercress, chopped. 4611064, Sign up to our email newsletter and we’ll send you a 10% voucher to spend online in January, Please enter a valid name and email address, Please tick the box to agree to sign up to the COOK newsletter. With a wooden spoon, squeeze the juice out and save it for a sauce. Melt the butter over a medium heat and fry the shallot and mushrooms until soft. Allow the filling to cool a bit. Pat the salmon with a paper towel and make sure its dry. Heat a frying pan over a medium flame. Line a large baking tray with greaseproof paper and brush it with a little oil. First make the filling. Allow the filling to cool a bit. To serve, transfer salmon en croute to a serving board and slice. Serves 4. 4 chestnut mushrooms, finely chopped Add the spinach and parsley to the salmon, then add the lemon juice, creme fraiche and season well. by email at Bake for 15 minutes or until golden. 450g fresh spinach. Then you can remove it from the heat, and set aside to drain. 500g salmon fillet (from the thickest part of the fish) trimmed, skinned and boned Alternatively, visit our website www.cookfood.net/salmon-en-croute for a handy how to video! Place the salmon skinned-side down on one sheet of pastry, tucking in the thinner tail end, and season well. Sieve to remove the liquid. Roll out the pastry to 5mm thick, cut a piece that'll fit your fillet with a 2.5-3cm border and place it onto a heavy baking tray lined with baking parchment. Salmon (54%) [Fish], Puff Pastry (35%) (Wheat Flour, Butter [Milk], Water, Salt), Spinach (3%), Mascarpone [Milk] (Acidity Regulator: Citric Acid), Crème Fraiche [Milk] (Preservative: Potassium Sorbate), Dill, Capers (Water, Salt, White Wine Vinegar), Lemon Juice, Free Range Pasteurised Egg Yolk, Garlic, Granulated Sugar, Salt, Rapeseed Oil, Basil, White Wine Vinegar (Antioxidant: Sulphur Dioxide), Sunflower Oil, Juniper Berries, Black Pepper. Customer Sales and Support Centre by free phone on 0800 1 88884 or When it was all wilting, I zested in the zest of a lemon, and seasoned it lightly with some salt and pepper. 100g Yeo Valley 0% crème fraiche; an egg; Method: Preheat the oven to 180C. 180g cream cheese. 200gm crème fraîche 500gm thick, skinless salmon fillet, pin-boned 500gm puff pastry sheets 1 large egg, whisked. Cook for a couple of minutes. 8g fresh basil. is not enabled on your browser. The Fabulous Baker Brothers' Salmon en croûte, 1 tbsp crème fraîche, plus extra for the sauce, 500g salmon fillet (from the thickest part of the fish) trimmed, skinned and boned, The Waitrose & Partners farm, Leckford Estate. Preheat the oven to 200°C, gas mark 6. 1 packet (500g) puff pastry. section on the bottom of the page. Roll out each piece on a lightly floured surface so that it measures about 20 x 15cm. 4. Price per serving: about £2.80 . Thanks! Lay the Electric 200°C-190°C, Trim the edge leaving a 1 inch boarder. https://www.bbcgoodfood.com/recipes/salmon-greens-creme-fraiche Add the spinach, parsley and lemon juice and cook for a further 3 minutes. Season the dressing with sugar, salt and pepper to taste. Cook time: 30 minutes. Customer comment Preheat oven to 180°C Fan/200°C Electric/Gas 6. Back to the spinach! on your browser, you can place your order by contacting our Lay the stems of asparagus on thp of the slmon length wise and then top with puree. Please Note: The details above are correct as of 8 December 2020 but as we are constantly improving our recipes it is essential to check the label on the packaging. Take the salmon fillet and butterfly it open cutting across the width of the fillet so it opens up flat. 3. Unroll the pastry and cut into four equal rectangles. 7. 6. Although every effort has been taken to remove all bones, some may remain. Simple Salmon En Croute - Jamie Oliver's Food Revolution Hi Everybody! This product has been made in a kitchen that uses nut ingredients, Peas & Leeks with a Lemon and Herb Butter, The COOK Kitchen A beautiful salmon en croûte is a real centrepiece, some of my favourite dishes are the ones that require little effort to cook, but create a big impact and a perfectly cooked Salmon Wellington definitely falls into that bracket. 2 cloves garlic. Place in a bowl with the crème fraîche and lemon juice. We do occasionally use kitchen cupboard ingredients that include some additives in their sub-ingredients (for example Worcestershire Sauce used in our Spaghetti Bolognese, which contains Tamarind Extract).Salmon (54%) [Fish], Puff Pastry (35%) (Wheat Flour, Butter [Milk], Water, Salt), Spinach (3%), Mascarpone [Milk] (Acidity Regulator: Citric Acid), Crème Fraiche [Milk] (Preservative: Potassium Sorbate), Dill, Capers (Water, Salt, White Wine Vinegar), Lemon Juice, Free Range Pasteurised Egg Yolk, Garlic, Granulated Sugar, Salt, Rapeseed Oil, Basil, White Wine Vinegar (Antioxidant: Sulphur Dioxide), Sunflower Oil, Juniper Berries, Black Pepper.Please Note: The details above are correct as of 8 December 2020 but as we are constantly improving our recipes it is essential to check the label on the packaging. Unroll the pastry and place the salmon in the centre. Heat the oven to 210 degrees. For the salad, combine the crème fraiche with lemon juice, vinegar and EVOO to thin it out a bit. 5. 2. 4. Take the pan off the stove and squeeze any water out of the spinach. Season both sides of the fillet. Jan 19, 2015 - This great recipe was originally posted on March 8th 2011, when I was using another blogging site! To our newsletter for offers, competitions and fun stuff! Preheat the oven to 200c. Registered in England No. Stir in the lemon juice, the crème fraîche, parsley and a pinch of salt and pepper. Prep the salmon. 2. Method. I just tried it … I am totally making this next week! Beat the dill and mustard into the creme fraiche. Beat the dill and mustard into the creme fraiche. On two of the rectangles, place the salmon … Sittingbourne Allow to cool a little, then place the spinach between sheets of kitchen paper and squeeze out any excess liquid. Or better, put all the spinach into a sieve and squeeze all the life water out of it with the back of a spoon. Kent ME10 3HH. 1 tbsp crème fraîche, plus extra for the sauce If Chardonnay isn't a favourite, go for a Pinot Blanc or a fabulous Albariño from Galicia, from the west coast of Spain. © Copyright COOK Trading Ltd 2020 200gm crème fraîche 500gm thick, skinless salmon fillet, pin-boned 500gm puff pastry sheets 1 large egg, whisked. lay the salmon on the pastry, seson with salt and pepper. Make sure you leave to rest for 15 minutes, then carve with a serrated knife, and use a fish slice to keep the slices nice and neat, Serve with some roasted, crushed new potatoes, tenderstem broccoli, sautéed leeks and a gravadlax sauce (see below), Try it with a warm salad of asparagus tips, roasted beetroot wedges, fresh dill and pea shoots, and a drizzle of a zingy salsa verde dressing, Two lightly seasoned salmon fillets (seasoned with salt and lemon juice) are sandwiched together with our rocket, caper, lemon, crème fraiche & dill mix before being hand wrapped in all butter puff pastry by the pastry team, It is decorated with a little fish and glazed with free range egg yolk and sprinkled with blended juniper berries. https://www.bbcgoodfood.com/recipes/ultimate-makeover-salmon-en-croute Oil. Peel and finely chop the shallots, roughly chop the spinach, then pick and chop the parsley leaves. 50g crème fraiche. To check availability in your area, please enter your postcode. Squeeze dry and set aside. Pat dry the beetroot with kitchen paper, then chop roughly. Seal it to the bottom bit of puff and try to minimise air bubbles/gaps. https://www.yummly.co.uk/recipes/sauce-creme-fraiche-salmon Once it has softened and mixed together, drain the lot in a sieve over a pan to catch the juices. Thank you for rating this recipe. To serve, use a fish slice to support the delicate en croute whilst gently carving using a serrated knife. If you'd like to comment further on this recipe you can do so in the 1. Garnish with fronds and herbs of choice. https://www.cookingchanneltv.com/recipes/laura-calder/salmon-en-croute To learn more about how we use the cookies, please see our cookies policy, This site requires JavaScript for certain features to work, but this Salmon fillets filled with spinach, caper, lemon, crème fraiche and dill, wrapped in all-butter puff pastry and glazed with dill and juniper. Place the filled fillet on top and with a wet finger, moisten the edge. Then roll out a slightly larger piece for the top. Keep remaining crème fraiche refrigerated until ready to serve. Cook in the top of the oven for 40 mins, then turn the oven down to 170°Fan/190°c Electric/Gas 5 and cook for a further 60 mins. This en croute is quite high, so you need a piece for the top that’s bigger than the one for the bottom. Place your salmon fillet in the middle. Lay pastry with the long edge facing you.