Salmon En croute (Salmon En Croute)

Category: Fish dishes
Salmon En croute (Salmon En Croute)

Ingredients

Salmon fillet without skin 600 gr.
Spinach, coarse stems removed 85 gr.
Cream cheese 0.5 stcn
Finished puff pastry 400 gr.
Beaten egg for lubrication 1 PC.
Powder flour
Freshly ground black pepper
Sea salt

Cooking method

  • “En croûte” means the product is wrapped in dough and baked in the oven. In the case of salmon, this keeps it juicy.
  • Cooking method:
    Salmon En croute (Salmon En Croute) Preheat oven to 200 ° C. Rinse the spinach, cut off the roots, boil for a couple of minutes five (you can pour boiling water), chop, put in a bowl, add cream cheese, season with salt and pepper and mix well. Cut the salmon fillet into 2 pieces. Roll out the dough on a lightly floured surface to a thickness of 3 mm. Transfer to baking paper. Place one piece of salmon in the center of the dough. Top with a mass of spinach and cheese, and place the second piece of salmon on top.
    Salmon En croute (Salmon En Croute)Pinch the dough / decorate as you like. Brush with beaten egg and make 2 or 3 steam holes.
    Salmon En croute (Salmon En Croute)Bake for 30 minutes, or until dough is golden brown.
    Salmon En croute (Salmon En Croute)Remove from oven and let stand for a few minutes, then chop and serve.

The dish is designed for

4 servings

Time for preparing:

20 min + 30 min for baking

Note

Recipe from Caroline Bretherton's “Illustrated Step-by-step Baking” book.
Since for me measuring with glasses of products is a perfect hard labor (well, I don't understand how you can measure cheese with a glass. Move it back and forth?!?), Now I will give the proportions that I used, maybe, of course, I was mistaken, but I tried match the original as much as possible.
Salmon I had 2 portions of 184 grams each = 386 grams
Spinach already without stems 54 gr.
I took Philadelphia for cream cheese. After yesterday's practice of twisting the roll, half of a 175 gram package remained, that is, approximately 87 grams.

Here it should also be noted that the recipe itself uses watercress, which just had to be chopped very finely. In the absence thereof, fresh spinach was used.
According to the recipe, they don't do anything with fish, but I still sprinkled the slices with lemon juice and lightly salted and pepper.

The dish is very tasty and quick to prepare (as my friend says: a dish from the series "5 minutes in the kitchen and you are a goddess"), very suitable for a Christmas table if you do not want a traditional turkey. Moreover, its preparation will take much less time and effort. And given that the preparation can be made in advance (as Carolyn herself claims in the book), 12 hours before baking, so in general the dish becomes a lifesaver. The only thing will need to be covered with plastic wrap and placed in the cold.
Bon Appetit! Salmon En croute (Salmon En Croute)

irman
This is yeaaa beauty, take note. Thank you.
Deva
Anka_DL
Which dough is better to take, puff yeast or yeast-free?
Anka_DL
Deva, here it is as you like better) It will not affect the taste, IMHO It's just that the yeast-free will rise less / less layers will be in the dough itself. As for just a crust, I chose it
Joy
Delicious for sure!
Ikra
Great recipe! Very festive. Took note, I love it when it is fast and win-win.
I just want to clarify: in terms of preparation - can you wrap everything right in the dough and store the whole pie in the refrigerator? In the sense that you can make the whole cake the day before, and bake - just before serving?
Anka_DL
Irin, I'll be honest - I haven't tried to cook in advance myself.
The book says:
The whole dish can be made up to 12 hours before baking. Cover with plastic wrap and chill until ready to cook.
I don’t know what exactly by “chill” the author means - a refrigerator or a freezer.My humble tongue sensation tells me that chill is more chilling than freezing. Therefore, I think the refrigerator is quite suitable, especially if the puff non-yeast dough (although it should not go yeast in the refrigerator) and roll it out not very thin (just in case, so that the bottom does not get wet). The fish will be soaked in the creamy spinach filling. But the fact that the whole dish is whole, that is, wrapped in dough, is yes
Ikra
I think nothing will be done. Preparing for the festive table is troublesome, it is always good to have several recipes that you can make the day before.
Thank you! Sits in bookmarks, even tomorrow - New Year!
Anka_DL
Quote: Ikra

even tomorrow - New Year!
Yes, even today Salmon En croute (Salmon En Croute)
Dot
Anya, from one glance at the cake I choke with saliva !!! Bookmarked it!
Anka_DL
Salmon En croute (Salmon En Croute) glad I liked it)
Kara
Anya, what if you use salted salmon instead of fresh salmon?
Anka_DL
Oh, Irish, and I do not even know straight. It is already salted, that is, ready to eat, and we will still bake it on top…. Will there be anything useful from her?
But in principle, why not. Only then soak it first
alenka_volga
This is delicious. in bon appetit 10 years ago I read and cooked a couple of times.! Thanks for the reminder, and that magazine has gone to hell!
Sana
Good recipe! Fast and beautiful!
The question has just ripened: the recipe is offered as a hot dish
Remove from oven and let stand for a few minutes, then chop and serve.
And if you cool it, cut it gently and use it as a snack - How will it taste?
The juiciness will be lost, the dough will damp, or is it .......?
Ana-stasy
very nice
bookmarked
thanks for the recipe!
Ikra
Yesterday, in the cafe where we dine at work, they served a pie called "fish strudel" hot. There was a creamy mushroom sauce with it. Delicious!
Anka_DL
Mushrooms with fish ... how interesting. Itself would never have thought.
Ikra
Deliciously delicious! In general, I go to cafes and restaurants, as if to refresher courses))) There is always something that I want to repeat at home, or simply unusual. Here, our cook for this holiday has tried hard with strudel.
Fata verde
Thanks a lot: simple and beautiful recipe! I will bake on December 31 for the festive table !!)
Aunt Besya
And we don't have spinach ... So I put onions and tomatoes
Anka_DL
Fata verde, a good choice! Share your impressions later

Lena, well this is also an option
MariS
A very good dish for the holidays - there are still so many New Year days ahead !!!
I really want to try! Thank you, Anya!
Kara
I didn't have spinach either, I made it with green onions, dill and parsley. I added 1 tbsp to the cheese. l. a spoonful of homemade sour cream. Vkusnooooooo! It turned out to be a hit of the New Year's table!
Anka
Gala
Anka_DL, thank you very much for the recipe for this wonderful cake. I used it with pleasure. I love spinach very much, and here it is very appropriate. It turned out, of course, not as beautifully as yours, but the taste pleased.
Anka_DL
Girls, glad you liked the recipe

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