Salmon “en Croute”
Salmon “en Croute”
Ingredients
- 454 g mushrooms, finely chopped
- 3 shallots, finely chopped
- 1/4 cup (60 ml) butter
- Grated zest of 2 limes and the juice of 1 lime
- 20 oz (556 g) spinach, washed and trimmed
- 1/4 cup (60 ml) white wine
- 2 boxes 397 g puff pastry
- 1 fillet 1 kg skinless salmon
- 1 egg, lightly beaten
- Salt and pepper
Instructions
- Preheat the oven to 190 °C (375 °F).
- Line an upside-down baking sheet with parchment paper.
- In a saucepan, cook the mushrooms and shallots in half the butter until dry. Add the lime zest and juice.
- Continue cooking until the liquid has evaporated. Season with salt and pepper. Set aside in a bowl.
- In the same pan, add the remaining butter and wilt down the spinach. Add the wine and cook until almost dry. Set aside.
- Roll half the pastry to form a rectangle a little
- larger than the salmon fillet. Place the dough on the baking sheet.
- Pat dry the salmon fillet and place it on the dough. Season with salt and pepper.
- Spread the mushroom mixture over the salmon. Spread the spinach on the mushrooms.
- Roll out the remaining dough. Brush the dough around the fish
- with the egg and cover with the second dough rectangle. Trim the excess to
- give the dough the shape of a fish. With a fork, press the edges of the fish. Make decorations (scales, eye, tail) with the dough scraps. Brush with the beaten egg.
- Bake for about 55 minutes and let stand for 5 minutes before serving.
Salmon “en Croute”