Salmon en Croûte with Spinach

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.

• Prep time: 25 min
• Cook time: 30 min
• Difficulty: Medium
• Calories: 597
• Protein: 41 g
• Carbs: 31 g
• Fat: 33 g

Ingredients

• 600 g Oncorhynchus kisutch ( single fillet, skinless )
• 1 piece Puff pastry ( rolled out )
• 400 g Spinach ( fresh, stemmed )
• 2 piece Shallot ( finely minced )
• 30 g Minimum butter sweet
• 2 tbsp Cream ( thick )
• 0.5 piece Dill ( bunch chopped )
• 1 piece Egg ( beaten for egg wash )
• 1 pinch Fleur de sel
• 1 pinch Black pepper ground

Instructions

1. Preparing the spinach

   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. Making the filling

   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. Assembling the salmon

   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. Glazing and baking

   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.

Chef's tips

• 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.

Storage

Keeps for 24 hours in the fridge. Reheat in the oven at 150°C to maintain the pastry's crispness.