Salmon en Croûte with Spinach
Ingredients
- 600 gOncorhynchus kisutch (single fillet, skinless)
- 1 pcPuff pastry (rolled out)
- 400 gSpinach (fresh, stemmed)
- 2 pcShallot (finely minced)
- 30 gUnsalted butter
- 2 tbspCream (thick)
- 0.5 pcDill (bunch chopped)
- 1 pcEgg (beaten for egg wash)
- 1 pinchFleur de sel
- 1 pinchBlack pepper ground
Method
A golden, crispy puff pastry that cracks open to reveal a tender, pearly salmon fillet. The spinach and dill filling adds moisture and freshness without making the crust soggy.
- 1
Sauté the spinach in a pan with a knob of butter. Once wilted, squeeze them firmly in a sieve to remove all water. Roughly chop.
- 2
Sauté the minced shallots in the remaining butter. Mix with the spinach, cream, and chopped dill. The filling should be thick and coat the back of a spoon.
- 3
Roll out the puff pastry. Spread a layer of filling, then place the seasoned salmon fillet on top. Cover with the remaining filling. Fold the pastry over and seal the edges tightly.
- 4
Brush the pastry with the beaten egg. Bake at 200°C until the crust is deep golden and very crispy. Let rest for 5 minutes before slicing.
Frequently asked questions
How do you get this dish right?
- The secret to avoiding soggy pastry is squeezing the spinach thoroughly: they shouldn't release a single drop of water.
- Make sure the fish is bone-dry by patting it with paper towels before assembly.
- If you have time, let the assembled roll rest in the fridge for 15 minutes before baking for better structure.
How long does this dish keep?
Keeps for 24 hours in the fridge. Reheat in the oven at 150°C to maintain the pastry's crispness.
