Salmon en Croute
WITH Mother’s Day coming up I thought this recipe would be great to share. It’s creative and fun to make, especially as it’s filo-topped.
One of our healthy Omega rich ‘super foods,’ salmon is just so versatile, and looks extremely impressive when served from this recipe!
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 fraiche
Recipe:
Roll out the pastry on a lightly floured surface to form a rectangle 4 inches longer and 2 inches 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 preheated 180°C oven for 25 mins 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 first melt the butter, sauté the spring onion and mushrooms for about 3 mins.
Add the white wine, broccoli florets 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.
Meanwhile 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!
Healthy? Salmon and kale are both loaded with nutrients and powerful antioxidants.
Salmon is rich in essential Omega 3 fatty acids (reducing inflammation and blood pressure). ● Lesley and husband Roberto own Roberto’s Italian on Southport’s Ocean Plaza, she recently completed her BSc Hons degree in Nutrition & Health.
For more of Lesley’s Recipes go to: Facebook.com/ robertossouthport or www. robertositalian.co.uk