Salmon en Croûte
Think of this as a seafood version of the classic beef wellington. Salmon halves are seasoned with mustard and an herbaceous butter, sandwiched, and wrapped in puff pastry. Baked until golden brown and the butter has melted into the fish. The mixture of fresh herbs and warm baked pastry make it perfect for any occasion or season.
Ingredients
Directions
- Preheat oven to 400°F.
- Cut salmon in half width-wise. Dust a clean surface with flour and roll out the pastry using the salmon half as a guide size.
- Place the softened butter in a large bowl. Add grated lemon zest. Season with salt and pepper and mix until combined into a rough paste.
- Pat the salmon fillets dry using paper towels and season with salt and pepper. Spread the butter mixture over one side of the fillet and the wholegrain mustard on the other. Sandwich the two salmon fillets together, in opposite directions so that both ends are of a similar thickness.
- Beat egg yolk to make an egg wash. Place the salmon sandwich in the center of the pastry and brush around it with the egg wash. Again, season with salt and pepper.
- Bring up the longest pastry sides, trimming as much excess away as possible, and tuck them in before folding the shorter pastry edges over to form a neat package.
- Turn the whole thing over so that the seam is sitting on the bottom, and transfer to a non-stick baking tray. Brush with egg wash over the outside.
- Mark the pastry using the back of a small knife to make a cross hatch. Mark again to show 4 portions. Finally season the salmon package with salt and pepper.
- Bake in the oven for 25-30 minutes, or until the pastry is golden brown and crisp.
- Remove the salmon from the oven and allow to cool slightly. Use a serrated knife to cut into 4 portions and serve.
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