Salmon en croûte
AS PART of Health Awareness Week, I thought I would share this creative and fun-to-make filo-topped salmon recipe.
One of our healthy, Omega-rich “super-foods”, salmon is just so versatile, and looks really impressive when served like this.
Ingredients:
Large salmon fillets skin removed – 1 per person
500g puff pastry
1 egg beaten for glazing
200ml dry white wine
1 small onion, finely chopped 100g very small broccoli florets 1 celery stick, chopped
1 fish stock capsule
100g kale
For the sauce:
25g unsalted butter
6 spring onions, finely chopped 150g button mushrooms, halved/quartered
75ml dry white wine
200ml crème fraîche
Method:
Roll out the pastry on a lightly floured surface to form a rectangle 4in longer and 2in wider than the salmon fillets.
Place on a baking sheet and trim into a fish shape, decorate with a sharp knife or pastry trimmer to create “scales” and “gills”. Use a straw to make an eye.
Glaze the pastry with beaten egg, not going over the pastry edges, as it won’t rise, chill for one hour before baking in a 1800C oven for 25 minutes until well risen and golden. When cooled, cut horizontally, return the bottom half to the oven and cook for a further 10 mins.
To make the sauce, melt the butter, sauté the spring onion and mushrooms for about three minutes.
Add the white wine, broccoli and fish capsule, reduce for five minutes. Stir in the crème fraiche and simmer for a further three minutes, remove from the heat and cover to keep warm.
Meanwhile, poach the salmon in the wine, onion and celery with a little water to cover, simmer very gently and when cooked remove to drain.
Steam the kale, then drain thoroughly.
Place the salmon fillets on top of the pastry base, pour over the sauce and top with the decorative pastry fish.
The salmon is ready to serve with the kale as decoration.
Really enjoy!
Salmon and kale are loaded with nutrients and powerful antioxidants. Salmon is rich in essential Omega 3 fatty acids (reducing inflammation and blood pressure). Kale is one of the most nutrient dense foods on the planet, rich in vitamins A, K, C, Bs, manganese, calcium, copper, potassium and magnesium.
Lesley is studying a BSc Hons nutrition & health degree at Edge Hill University. She and her husband, Roberto, also own Roberto’s Italian, on Ocean Plaza, Southport.
For more of her recipes, go to: Twitter: @LYatesNutrition and Roberto’s: Facebook.com/ robertossouthport