Salmon and mushroom en croute recipe
A fancy dinner party dish which really makes salmon shine.
Ingredients
- 1 kg organic farmed salmon, skinned
- 20 g butter
- 300 g flat cap mushrooms or wild, chopped small
- 1 lemon juiced and zest
- 1 small bunch of parsley
- 30 g creme fraiche
- 200 g large spinach leaves
- 1 pack of all butter puff pastry
- 1 egg
- 2.2 lbs organic farmed salmon, skinned
- 0.7 oz butter
- 10.6 oz flat cap mushrooms or wild, chopped small
- 1 lemon juiced and zest
- 1 small bunch of parsley
- 1.1 oz creme fraiche
- 7.1 oz large spinach leaves
- 1 pack of all butter puff pastry
- 1 egg
- 2.2 lbs organic farmed salmon, skinned
- 0.7 oz butter
- 10.6 oz flat cap mushrooms or wild, chopped small
- 1 lemon juiced and zest
- 1 small bunch of parsley
- 1.1 oz creme fraiche
- 7.1 oz large spinach leaves
- 1 pack of all butter puff pastry
- 1 egg
- 1 shallot diced
- 1 tbsp butter
- 50 ml white wine
- 200 ml double cream
- 1 tbsp whole grain mustard
- 1 bunch of dill
- 1 pinch salt and pepper
- 1 shallot diced
- 1 tbsp butter
- 1.8 fl oz white wine
- 7 fl oz double cream
- 1 tbsp whole grain mustard
- 1 bunch of dill
- 1 pinch salt and pepper
- 1 shallot diced
- 1 tbsp butter
- 0.2 cup white wine
- 0.8 cup double cream
- 1 tbsp whole grain mustard
- 1 bunch of dill
- 1 pinch salt and pepper
Details
- Cuisine: French
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 30 mins
- Serves: 4
Step-by-step
- In a pan melt the butter. Add the chopped mushrooms and fry for 3mins until brown and moisture has gone. Season and remove from the heat. Add the zest and juice of lemon and chopped parsley. Stir in the creme fraiche and chill down.
- Bring a pan of water to the boil. Add the spinach and remove quickly to a bowl of cold water. When cold, squeeze out excess water and layout flat.
- Take a sharp knife and butterfly the salmon (cutting a pocket into the side of the piece but not going all the way through). Season the salmon all over and place a third of the mushrooms into the middle. Close the salmon up, spoon a third on top. Cover with a layer of spinach.
- Lay the pastry out and flip the salmon carefully onto one end. Spread the remaining mushrooms over the new top and again cover with a layer of spinach. Wrap the pastry over the top and crimp the edges with a fork. Trim the edges and use the left over for some pastry art.
- To make the dill sauce, sweat the shallot in a pan with the butter. After 5mins add the white wine and turn up the heat, allow to boil hard. Add the cream and simmer for 5mins. Stir in the mustard and chopped dill, season and keep warm.
- Place in the fridge for 30mins to firm up. Meanwhile preheat the oven to 200c.
- Egg wash the pastry for a glaze. Place directly on top of a preheated tray and bake for 15mins. This should be just enough to cook the pastry and the salmon to be just cooked. If you prefer it more well done then cook for a further 10mins.
- Remove and carve at the table, serve with the dill sauce and some boiled new potatoes.
The Fabulous Baker Brothers have partnered with the Mushroom Bureau to encourage the UK to use more mushrooms in their dishes. Visit www.moretomushrooms.com
You might also like
Comments
Be the first to comment
Do you want to comment on this article? You need to be signed in for this feature