Salmon en Croute with leeks

Salmon en Croute with leeks
 
alt

This recipe was uploaded
by BigSpud

 
To rate this recipe, please sign in.

Ingredients

Ingredients
Method
 
  • 500g puff pastry
  • 1 salmon fillet, about 150g
  • 1 leek, sliced
  • 1 tsp fennel seeds, crushed
  • 3 tbsp white wine
  • 1 tbsp olive oil
  • Knob of butter
  • Salt & pepper
  • 1 egg, separated
Start by making your leek filling. Heat oil and butter in a pan until sizzling, and add the crushed fennel seeds to warm them through and release their aroma. Then add the leeks and fry gently until softened. Add the wine and allow to reduce. Season and add the cream. Allow this to bubble away until thickened, then take off the heat. Stir an egg yolk through to add richness and help the mixture bind. Check for seasoning - you may need to add a dash of white wine vinegar to add a slight tart edge - and put to one side while you prepare the fish.

Take half the puff pastry and roll out to a rectangle slightly bigger than the size of your fish. Slice the salmon fillet in half horizontally and place one half on the pastry rectangle. Spoon the leek filling generously over the top of the fish, then place the other fish piece on top to give you a leek sandwich. The leek is going to keep the salmon moist whilst it cooks in its case. Lay the other piece on top of the fish and press down at the edges to seal - you may want to add a little egg white to help stick. Slash the top lightly to allow steam to escape and brush with egg white.

Place in a 200C oven for about 10 minutes, or until puffy and golden. Serve with mangetout and boiled new potatoes.

Salmon en Croute with leeks

Are you sure you want to delete this recipe?

 

 
alt

This recipe was uploaded by BigSpud

 
 
Crispy and sweet, tastes luxurious but ready in half an hour. This salmon in pastry recipe is given a twist with a sweet leek filling.

Method


Start by making your leek filling. Heat oil and butter in a pan until sizzling, and add the crushed fennel seeds to warm them through and release their aroma. Then add the leeks and fry gently until softened. Add the wine and allow to reduce. Season and add the cream. Allow this to bubble away until thickened, then take off the heat. Stir an egg yolk through to add richness and help the mixture bind. Check for seasoning - you may need to add a dash of white wine vinegar to add a slight tart edge - and put to one side while you prepare the fish.

Take half the puff pastry and roll out to a rectangle slightly bigger than the size of your fish. Slice the salmon fillet in half horizontally and place one half on the pastry rectangle. Spoon the leek filling generously over the top of the fish, then place the other fish piece on top to give you a leek sandwich. The leek is going to keep the salmon moist whilst it cooks in its case. Lay the other piece on top of the fish and press down at the edges to seal - you may want to add a little egg white to help stick. Slash the top lightly to allow steam to escape and brush with egg white.

Place in a 200C oven for about 10 minutes, or until puffy and golden. Serve with mangetout and boiled new potatoes.
Show/hide comments

comments powered by Disqus