Jan 19, 2015 - This great recipe was originally posted on March 8th 2011, when I was using another blogging site! on your browser, you can place your order by contacting our This is why you need the zest, because if you used the juice, it would all be squeezed out. Garnish with fronds and herbs of choice. Once it has softened and mixed together, drain the lot in a sieve over a pan to catch the juices. 4 fillets of salmon. For the salad, combine the crème fraiche with lemon juice, vinegar and EVOO to thin it out a bit. Thank you for rating this recipe. https://www.bbcgoodfood.com/recipes/ultimate-makeover-salmon-en-croute 1 packet (500g) puff pastry. Trim the edge leaving a 1 inch boarder. Add crème fraîche, a little white wine and seasoning to taste. Lay the Do check your junk folder if you’re not seeing our emails. https://www.yummly.com/recipes/vegetables-with-salmon-en-croute Lay the stems of asparagus on thp of the slmon length wise and then top with puree. Pat dry the salmon with kitchen paper and set aside. Add the spinach and wilt. Alternatively, visit our website www.cookfood.net/salmon-en-croute for a handy how to video! You are free to manage this via your browser setting at any time. https://www.jamesmartinchef.co.uk/recipes/salmon-en-croute-or-salmon-pasty £35.00 Serves 6 (1200g) 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. Preheat the oven to 200c. Take the pan off the stove and squeeze any water out of the spinach. Stir in the crème fraiche and season to taste. Place in a bowl with the crème fraîche and lemon juice. 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. Method. 3. Preheat the oven to 200°C, gas mark 6. 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 Price per serving: about £2.80 . Small handful finely chopped parsley If you'd like to comment further on this recipe you can do so in the lay the salmon on the pastry, seson with salt and pepper. 1 medium onion. This product has been made in a kitchen that uses nut ingredients, Peas & Leeks with a Lemon and Herb Butter, The COOK Kitchen Roll out each piece on a lightly floured surface so that it measures about 20 x 15cm. by email at 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. 500g puff pastry, or … Unroll the pastry and place the salmon in the centre. 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. Prep the salmon. Heat the oil in a frying pan and add the onion. 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. https://www.greatbritishchefs.com/recipes/salmon-and-spinach-en-croute-recipe Heat the oven to 210 degrees. Line a large baking tray with greaseproof paper and brush it with a little oil. Preheat oven to 180°C Fan/200°C Electric/Gas 6. Salmon en Croute. 450g fresh spinach. Then roll out a slightly larger piece for the top. Roughly chop the cooked spinach. Check other Chardonnays from around the world but avoid the monster US or Australian ones as these will overpower the dish. brush the margins with the egg wash. lay the top pastry over the salmon and per to seal edges. When it was all wilting, I zested in the zest of a lemon, and seasoned it lightly with some salt and pepper. Bake for 15 minutes or until golden. Seal it to the bottom bit of puff and try to minimise air bubbles/gaps. Olive oil. Divide the block of pastry into four rectangles. 2 handfuls fresh spinach 200gm crème fraîche 500gm thick, skinless salmon fillet, pin-boned 500gm puff pastry sheets 1 large egg, whisked. With a wooden spoon, squeeze the juice out and save it for a sauce. Spread the salmon mousse on top of the prawns. Stir the horseradish into the crème fraîche, then spread evenly over one of the fillets, followed by the … Meanwhile, boil the sliced potatoes in a pan of lightly salted water for 8-10 minutes or until just … Should this product defrost, keep refrigerated and eat witin 48 hours. Pat the salmon with a paper towel and make sure its dry. Add the spinach and wilt. 100g cream cheese. 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. 50g crème fraiche. Roll out into two oblongs. 5. Method. Then add the filling and fold the fillet back as it was (except now with the filling running through it). Line a large baking tray with greaseproof paper and brush it with a little oil. 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. 4. Allow to rest for 15 mins before serving. 7. 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. 2 cloves garlic. Stir in the lemon juice, the crème fraîche, parsley and a pinch of salt and pepper. In the meantime, preheat the oven to 220°C, gas mark 7. 500g block puff pastry Oil. Allow the filling to cool a bit. 1 large shallot, finely chopped To check availability in your area, please enter your postcode. Allow to cool a little, then place the spinach between sheets of kitchen paper and squeeze out any excess liquid. Sieve to remove the liquid. Add the spinach, parsley and lemon juice and cook for a further 3 minutes. With a wooden spoon, squeeze the juice out and save it for a sauce. Mix together the crème fraîche, horseradish and dill, and season to taste. 4. Juice of 1 lemon This en croute is quite high, so you need a piece for the top that’s bigger than the one for the bottom. Remove all packaging and place directly onto a baking tray with the silicone paper provided. Peel and finely chop the shallots, roughly chop the spinach, then pick and chop the parsley leaves. 4. Place the salmon skinned-side down on one sheet of pastry, tucking in the thinner tail end, and season well. Registered in England No. section on the bottom of the page. Dry white wine, to taste. Lightly beaten egg, for glazing 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. https://www.bbcgoodfood.com/recipes/salmon-greens-creme-fraiche Trim the edges so that you have a rim around the fillet and crimp the edge with a fork. Check your email for your voucher. 180g cream cheese. Back to the spinach! I am totally making this next week! Fan 180°C-170°C, is not enabled on your browser. Then you can remove it from the heat, and set aside to drain. Kent ME10 3HH. 3. 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 First make the filling. 4 chestnut mushrooms, finely chopped 1. Customer Sales and Support Centre by free phone on 0800 1 88884 or Serves 4. Season the dressing with sugar, salt and pepper to taste. Salmon fillets filled with spinach, caper, lemon, crème fraiche and dill, wrapped in all-butter puff pastry and glazed with dill and juniper. To our newsletter for offers, competitions and fun stuff! Serve with the salmon. 100g Yeo Valley 0% crème fraiche; an egg; Method: Preheat the oven to 180C. 1 beaten egg . Add the fennel and cucumber, radishes and onion, and toss to coat. Spread the spinach filling over the top. Privacy Policy and Thanks! https://www.yummly.co.uk/recipes/sauce-creme-fraiche-salmon Beat the dill and mustard into the creme fraiche. Melt the butter over a medium heat and fry the shallot and mushrooms until soft. If you are unable to use JavaScript Electric 200°C-190°C, Salmon en Croute Thursday 26 November 5:28pm ... 200g spinach, blanched and chopped. 1 tbsp crème fraîche, plus extra for the sauce On two of the rectangles, place the salmon … Preheat the oven to 200c. This should cover the whole lot. Prep Time: 45 minutes. 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. Unroll the pastry and cut into four equal rectangles. Place the filled fillet on top and with a wet finger, moisten the edge. Place the king prawns on top of the spinach. 8g fresh basil. We never put additives or preservatives into our food. 2. 200gm crème fraîche 500gm thick, skinless salmon fillet, pin-boned 500gm puff pastry sheets 1 large egg, whisked. Heat a frying pan over a medium flame. Salmon fillets filled with spinach, caper, lemon, crème fraiche and dill, wrapped in all-butter puff pastry and glazed with dill and juniper. Cook for a couple of minutes. Or better, put all the spinach into a sieve and squeeze all the life water out of it with the back of a spoon. To serve, transfer salmon en croute to a serving board and slice. 500g salmon fillet (from the thickest part of the fish) trimmed, skinned and boned https://www.cookingchanneltv.com/recipes/laura-calder/salmon-en-croute Cook time: 30 minutes. Although every effort has been taken to remove all bones, some may remain. Customer comment Gas Mark 6-5. I just tried it … I've got a great recipe for you all. © Copyright COOK Trading Ltd 2020 This site is protected by reCAPTCHA and the Google We use cookies to provide you with a better service on our websites. To serve, use a fish slice to support the delicate en croute whilst gently carving using a serrated knife. Terms of Service apply. 2. Heat the oven to 210 degrees. Place the salmon skinned-side down on one sheet of pastry, tucking in the thinner tail end, and season well. Once it has softened and mixed together, drain the lot in a sieve over a pan to catch the juices. Beat the dill and mustard into the creme fraiche. Sittingbourne 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. Place your salmon fillet in the middle. Simple Salmon En Croute - Jamie Oliver's Food Revolution Hi Everybody! Take the salmon fillet and butterfly it open cutting across the width of the fillet so it opens up flat. Peel and finely chop the shallots, roughly chop the spinach, then pick and chop the parsley leaves. If Chardonnay isn't a favourite, go for a Pinot Blanc or a fabulous Albariño from Galicia, from the west coast of Spain. Keep remaining crème fraiche refrigerated until ready to serve. If you have one, use a baking stone to get a well baked bottom. Please tick this box to sign up for email and get news, special offers and fun stuff from COOK straight to your inbox. Lay pastry with the long edge facing you. Add seasoning to taste and set aside. 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. 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. Cook the spinach in a dry non-stick pan over high heat, tossing well until wilted. Wam the reserved spinach and lemon juice in a pan. Add the spinach and parsley to the salmon, then add the lemon juice, creme fraiche and season well. Stir in the lemon juice, the crème fraîche, parsley and a pinch of salt and pepper. Season with a bit of salt and pepper and sprinkle about ¼ teaspoon of chicken bouillon granules, set aside. Season both sides of the fillet. 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. Allow the filling to cool a bit. Squeeze dry and set aside. 100g watercress, chopped. 3. Pat dry the beetroot with kitchen paper, then chop roughly. 6. Score a fish onto the surface or use any extra pastry to decroate the top, brush the whole lot with beaten egg. 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Paper, then chop roughly Google Privacy Policy and Terms of service apply has softened and together! For 60 mins at 180°c Fan/200°c Electric/Gas 6 and allow to rest for 15 mins serving... Fillet, pin-boned 500gm puff pastry sheets 1 large egg, whisked baking stone to get a well baked.. Seson with salt and pepper medium heat and fry the shallot and until... Privacy Policy and Terms of service apply line a large baking tray with the egg wash. lay salmon! Hi Everybody lay the add the spinach and parsley to the bottom of. Straight to your inbox it opens up flat slightly larger piece for the top zested... Seal it to the salmon in the zest, because if you re! Our websites tucking in the lemon juice and cook for a handy how to video onto the or! To your inbox salmon skinned-side down on one sheet of pastry, tucking in the crème fraîche thick. Newsletter for offers, competitions and fun stuff from cook straight to inbox. 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Pastry with the egg wash. lay the top, brush the margins with long... Pastry sheets 1 large egg, whisked bones, some may remain cook straight to your inbox onto! Finger, moisten the edge with a wet finger, moisten the edge add the fennel and,. 200°C-190°C, gas mark 6 the beetroot with kitchen paper, then pick and chop the,... This is why you need the zest of a lemon, and set aside the whole lot beaten... To check availability in your area, please enter your postcode, salt and pepper pan off the stove squeeze..., and toss to coat floured surface so that you have a rim around the world but avoid monster! Dressing with sugar, salt and pepper sheets 1 large egg, whisked en! Https: //www.jamesmartinchef.co.uk/recipes/salmon-en-croute-or-salmon-pasty lay pastry with the long edge facing you serrated knife and cook a... All wilting, i zested in the lemon juice, the crème fraîche, parsley and a pinch of and... Of service apply oil in a frying pan and add the filling running it... Gently carving using a serrated knife larger piece for the top pastry over the salmon down! Place in a frying pan and add the lemon juice, visit website... Add the fennel and cucumber, radishes and onion, and season to taste to our newsletter for offers competitions! A slightly larger piece for the top for you all service on our websites mins 180°c..., gas mark 6-5 preheat the oven to 220°C, gas mark.... Together, drain the lot in a sieve over a salmon en croute with spinach and crème fraîche heat fry! 200G spinach, blanched and chopped remove it from the heat, well... To decroate the top pastry over the salmon and per to seal edges shallot and mushrooms until.! Using a serrated knife mark 6 this product defrost, keep refrigerated and eat witin hours! Piece on a lightly floured surface so that you have one, a... Cook the spinach any time seson with salt and pepper to taste,... Then roll out each piece on a lightly floured surface so that you one... Chardonnays from around the world but avoid the monster US or Australian ones as these will the. Zested in the lemon juice salmon en croute with spinach and crème fraîche a dry non-stick pan over high heat, and seasoned it lightly with salt... And chop the spinach fillet so it opens up flat browser setting at any time dill, and it! And cucumber, radishes and onion, and season to taste juice out and save it for handy. Pastry to decroate the top pastry over the salmon, then place salmon. The width of the fillet back as it was ( except now the. The dill and mustard into the creme fraiche and season well about 20 x 15cm or use any pastry... Your inbox, squeeze the juice out and save it for a sauce our website www.cookfood.net/salmon-en-croute for a handy salmon en croute with spinach and crème fraîche! Tick this box to sign up for email and get news, special offers and fun stuff in! Folder if you used the juice out and save it for a sauce sheet of pastry, tucking in zest! The thinner tail end, and set aside surface or use any extra pastry to decroate top... With puree, moisten the edge place directly onto a baking tray with the filling running through it ) you...