Salmon en croute

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Ingredients:

For the Salmon-

Salmon Fillet (skinless)- 800g

Puff Pastry – 1 kg

Spinach (blanched & chopped) – 10 bunches

Onion(Chopped) – 30 g

Garlic (Minced) – 15 g

Cream cheese – 30 g

Flour (for dusting) – 30g

Egg (for egg wash) – 1no

Butter – 15g

Salt – to taste

Pepper – to taste

For the sauce-

Crushed black pepper – to taste

White wine – to taste

Shallots – 05 gm

Cream  – 100 ml

Cold Butter (cubed) – 50 gm

Fish stock – 50 ml

Lemon zest – ½ tsp

Method:

For the Salmon-

  • Season the salmon with salt and pepper, sear it in a hot sauté pan and set aside
  • In another saute pan on medium heat add butter, onions, garlic, spinach and sauté well. Season with salt and pepper. Add the cream cheese stir well and set aside.
  • Flour the surface and roll out the puff pastry to 1cm thickness.
  • Place the salmon onto the puff pastry and spread the spinach mixture on top of the salmon.
  • Brush the sides of the pastry with the beaten egg and fold over the salmon. Seal well.
  • Egg wash the top as well this will enable a golden brown crust.
  • Bake in an oven preheated at 200°C for 10-12 mins until puff pastry is golden brown.

For the Sauce-

  • In a sauce pan reduce the white wine, fish stock, crushed black pepper, shallot, lemon zest to 1/3rd, whisk in the cream without over boiling.
  • On low heat. Add in the cold butter on low heat, a little at a time until it thickens. Season with salt and pepper.
  • Strain and serve.

Aziz Rajab

Chef Aziz is a professional chef, trainer & passionate Saucier, who completed his training at the Escoffier Hotel School in Nairobi. He has not only achieved a tall order of success in his career as chef in the Hospitality Industry but also managed to touch the lives of keen learners as a Chef trainer. He believes perfection is attainable and makes sure its at the heart of his cooking, leading him to have a sharp eye for detail. The Kitchen is his home as his comfort with food transcends onto the plate.

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