Salmon En Croute

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I can’t get enough of Salmon! So today, I have another special salmon recipe. This time it’s en croute style, a French term for anything baked in pastry.

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Baking salmon is quite challenging because it dries out easily. Yet, baking is a very common household cooking technique because it’s simple and easy. And it gives salmon a slightly firm flake instead of mushy texture. Baked salmon could turn too dry and hard though especially when overdone.

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There are two other cooking techniques I have tried that can keep salmon moist throughout the cooking process – poaching (simmering in seasoned liquid) and en papillote (baking in parchment paper).

In the recent years, thanks to the introduction of pastry, baking salmon en croute style has become a saving grace because the salmon is baked inside a pastry, which keeps it from drying. This technique is also used for Beef Wellington recipe.

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Out of the three techniques that I have tried in cooking salmon, the easiest for me is en papillote style (such as this recipe, Salmon & Potato En Papillote) which can be used for everyday cooking. However if I want something fancy for special dinners or occasions, I would use the en croute style.  Poaching looks a little intimidating but this style is actually very forgiving (try this recipe, Poached Salmon w/ Sweet Garlic Sauce).

Thank you for reading and happy cooking ❤
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SALMON EN CROUTE
Yield: 3 Servings

Ingredients
* Salmon fillet– 3 pcs.
* Garlic – 2 cloves, chopped
* Basil and olive oil – 1 tbsp. each (or use pesto sauce – 2 tbsp.)
* Salt & pepper – 1 tsp. each
* Parmesan cheese – 3 tbsp.
* Cream cheese – 4 oz (or use tofu for healthier alternative)
* Spinach – 1 small bag
* Onion – a small, chopped
* Pastry crust or pie crust – 1 pc. (store-bought)
* Egg wash – 1 egg beaten mixed with 3 tbsp. water

Cooking Instructions
1. Pat the salmon dry using paper towel.
2. Mix together in a bowl chopped garlic, basil, olive oil, salt, pepper, and parmesan cheese.
3. Add cream cheese to the mixture. Set aside.
4. Saute garlic, onions and spinach, slightly. Set aside.
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5. Flour the working surface before laying the pastry.
6. Lay the pastry and brush with olive oil. Slightly sprinkle salt and pepper on top.
7. Put the sautéd spinach in the center of the pastry.
8. Lay salmon on top.
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9. Add the cream cheese mixture on top of salmon.
10. Fold the pastry.
11. Brush egg wash over pastry surface and slightly seasoned with salt and pepper.
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12. Make a checkered pattern on the pastry, do it very lightly.
13. Set it on a paper-lined baking sheet. Bake for 30-45 minutes @ 400 0F.
14. Let it rest outside the oven for 10 minutes before serving.
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