Salmon en Croûte

I don’t remember when the first time I had this dish, but I do remember is how delicious this dish is, the soft & moist salmon wrapped by a flaky and crisp puff pastry shell, it is the perfect mix of texture. I’ll grantee you that with this recipe, you will not cook salmon any other way, it’s easy and hard to screw up, and no matter what you do, as long as you follow the instruction, you will get a perfectly cook salmon every time. This is because the moisture from the salmon is sealed inside of the puff pastry crust, and allow the fat within itself to slowly cook it to the perfect texture. I also just want to say that try to use salmon that are from a sustainable source, and you can always ask your local fishmonger the source of the fish, since I live in the U.S., I always use Pacific sockeye salmon, but there are many sources for high quality, sustainable salmon across the Atlantic ocean


You’ll need: 1 tbsp olive oil; 2 shallots; 1/4 lb spinach; 2 tbsp butter; 200 g crème fraîche; 1 lb salmon fillet; 500 g puff pastry; 1 large egg; salt & black pepper

How to make this:

  1. Pre-heat your oven to 205C/400F degrees
  2. Peel and finely mince the shallot, wash & roughly chop the spinach. Then heat up a pan with olive oil & butter on medium heat, then cook the shallots and spinach until the shallots softens, the turn off the heat and mix the crème fraîche into the cooked spinach
  3. Skin the salmon fillet with a sharp knife, if you don’t know how to skin it, ask your local fishmonger to skin it for you, then sprinkle salt and pepper on both sides of the salmon
  4. Roll the puff pastry into a square about 3mm or 1/8-inch thick, then spread a layer of the spinach mix, then place the top of the salmon down, brush the sides with the beaten egg, then wrap the fish with the pastry
  5. Flip the wrapped pastry, then score the surface, then brush on another layer of egg wash, place it in the oven for 20-25 min, and let it rest for 5 min (at least)

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