SALMON EN CROÛTE
Undoubtedly an impressive dish, the poached salmon steaming inside the pastry means it should not dry out. It is a nice change from meat dishes and reassuringly comforting.
Serves 6-8 l 20g (¾oz) unsalted butter l 3 banana shallots, finely chopped l 400g (14oz) spinach, washed l Zest of 2 lemons l Salt and pepper l 1kg (2lb 4oz) salmon fillet, skinned, pinned and
trimmed l 500g (1lb 2oz) block of puff pastry l Flour, for dusting l 1 egg, beaten l 200g (7oz) watercress, to serve
Preheat the oven to 210°C/fan 190°C/gas 6. Place the butter in a large pan over a medium heat and sauté the shallots for 5 minutes until softened. Add the spinach and cook for 5-7 minutes, until wilted. Remove from the heat and transfer to a sieve. Press the spinach with a wooden spoon to squeeze out any excess water, then transfer to a mixing bowl. Add the lemon zest and season. Place the salmon on a chopping board and cut it in half horizontally. Rub the cut side of a lemon over the top side. Cover one piece of salmon with the cooked spinach and put the other piece of salmon on top to make a salmon sandwich. Roll out the puff pastry on a lightly floured worktop to approximately the thickness of a two euro coin and to a size that will encase the salmon pieces. Then place the pastry on a lined baking sheet (this is so you don’t have to move the salmon again).
Place the salmon on one half of the puff pastry, leaving a 2.5cm border on three sides. Brush this border with a little of the beaten egg.
Fold the pastry over the salmon, gently shaping it around the fish and squeezing out the air, then press down on all the edges to seal and trim off any excess pastry. Use the rest of the beaten egg to glaze the pastry and decorate by scoring with a knife.
Bake for about 20-25 minutes, 30 minutes if you like your fish fully cooked through.
Allow to rest for 10 minutes before carving and serve with fresh watercress on the side.