(Salmon en Croute)
Saumon en Croute
Saumon en croute is like the seafood version of Beef Wellington. Salmon filets with a creamy spinach filling and wrapped in crispy pastry dough.
Ingredients
- 1 salmon filet skin removed
- 1 package pastry dough
- 2 shallots diced
- 3 cloves garlic minced
- 2 tbsp Parmesan cheese grated
- 4 oz cream cheese
- 5 cups spinach stems removed
- ½ tsp thyme
- 1 tsp dill
- 1 tsp rosemary
- 1 lemon
- 1 egg
- 2 tbsp mustard
- Salt and pepper to taste
Instructions
- First, sauté the shallots and garlic until golden. Add spinach and sauté for another couple minutes until wilted. Pour this mixture into a bowl, wait 10 minutes to cool before adding the cream cheese, Parmesan cheese, thyme, dill, rosemary, and the zest and 1 tbsp juice from the lemon.
- Preheat oven to 400 degrees.
- Roll out the pastry dough into a large rectangle. Season the fish with salt and pepper. Cut the salmon filet in half, length-wise. First spread mustard on the center of the dough (where the salmon will go). Next, place one of the half-filets in the middle of the pastry dough, then scoop over the cream cheese/spinach mixture, place the other half-filet on top, and then gently fold the dough over to cover the salmon and filling, tucking in the edges. Turn the salmon en croute over, brush with an egg wash, and lightly score it with a knife in a criss-cross design.
- Bake in oven for ~25 minutes (when the dough is cooked and starts to turn golden). Serve warm.
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