Salmon en Croute
Salmon en Croute is such a favourite. This one is also packed with a prawn mousse and spinach and is served with a tasty beurre blanc sauce! Yum!
Ingredients
- 850g piece salmon, cut in 1/2
- Spinach
- 2 x 300g all butter puff pastry
- 200gg raw tiger prawns
- 75ml double cream
- Salt and pepper
- 2 egg yolks for egg wash
Beurre Blanc Sauce
- 350g butter
- 25ml double cream
- 1 shallot , peeled and diced
- 50ml white wine or white wine vinegar
- Few peppercorns
- 1 bay leaf
- 1 lemon
- Few chives sliced
Method
Pre heat the oven to 200c.
To make the salmon, blitz prawns with the cream for 1 minute in a food processor, season.
Unroll the pastry, place one sheet onto a baking tray, place the spinach onto the pastry leaving a 5cm edge all the way around, top with the salmon, it needs to be even all the way along. Spread over the prawn and cream mix making sure it is even, season, top with the other piece of salmon and the pastry.
Egg wash the pastry, edge, then fold over the top of the pastry and seal all the way around the edge, removing any extra pastry. Double egg wash, then bake for 30 minutes and leave to rest for 10 minutes before slicing.
To make the sauce, put the shallot, bay peppercorns and wine or vinegar into a pan bring to the boil and reduce down by half. Strain off into a clean pan, whisk in the cream, then the butter to form a thick sauce (you may need to pop on and off the hob) then whisk in the lemon juice and finish with chives.
Ingredients
- 850g piece salmon, cut in 1/2
- Spinach
- 2 x 300g all butter puff pastry
- 200gg raw tiger prawns
- 75ml double cream
- Salt and pepper
- 2 egg yolks for egg wash
Beurre Blanc Sauce
- 350g butter
- 25ml double cream
- 1 shallot , peeled and diced
- 50ml white wine or white wine vinegar
- Few peppercorns
- 1 bay leaf
- 1 lemon
- Few chives sliced
Method
Pre heat the oven to 200c.
To make the salmon, blitz prawns with the cream for 1 minute in a food processor, season.
Unroll the pastry, place one sheet onto a baking tray, place the spinach onto the pastry leaving a 5cm edge all the way around, top with the salmon, it needs to be even all the way along. Spread over the prawn and cream mix making sure it is even, season, top with the other piece of salmon and the pastry.
Egg wash the pastry, edge, then fold over the top of the pastry and seal all the way around the edge, removing any extra pastry. Double egg wash, then bake for 30 minutes and leave to rest for 10 minutes before slicing.
To make the sauce, put the shallot, bay peppercorns and wine or vinegar into a pan bring to the boil and reduce down by half. Strain off into a clean pan, whisk in the cream, then the butter to form a thick sauce (you may need to pop on and off the hob) then whisk in the lemon juice and finish with chives.
