SALMON EN CROÛTE
Golden flaky Salmon en Croûte is an elegant and indulgent showstopper with a rich, velvety beurre blanc and delicate pops of salmon roe.
Ed Cudlipp, also known as ‘Cud Cooks’, has created this dish for us. It’s a luxurious alternative to the usual roast or centerpiece for a special occasion.
Inside the buttery puff pastry is a perfectly cooked fillet of salmon, topped with a spinach and cream cheese filling scented with lemon zest and mustard. The salmon and filling is sealed with pastry and baked until golden brown. It’s served with a beurre blanc that’s finished with salmon roe and fresh dill – a sauce that’s both indulgent and beautifully balanced, with acidity to cut through the richness.
Ed uses the Campden Saucepan to bring the beurre blanc together with complete control and consistency, while the Professional Knives make prepping shallots, garlic, and salmon clean and precise.
INGREDIENTS (Serves 6):
Salmon en Croûte
1 large salmon fillet, skin removed
(enough for 6 thick slices)
1 sheet of puff pastry (base)
1 sheet of puff pastry (lid)
2 shallots, finely diced
2 garlic cloves, finely chopped
230g fresh spinach, chopped
180g cream cheese
Zest of 1 lemon
1 egg yolk
2 tsp Dijon mustard
1 egg (for egg wash)
Salt and black pepper
Olive oil or butter for frying
Beurre blanc with salmon roe
250ml dry white wine
2 tbsp finely chopped shallot
225g cold unsalted butter, cubed
4 tbsp double cream
4 tbsp lemon juice
2 tbsp salmon roe
1 tsp cayenne pepper
Salt to taste
Fresh dill, to garnish
METHOD:
MAKE THE FILLING
-
1. In a pan over medium-low heat, gently fry the diced shallots and garlic in a little oil or butter until softened.
2. Add chopped spinach and cook until wilted.
3. Remove from heat, add the cream cheese, and stir to combine. Add lemon zest, season with salt and pepper, and allow to cool for 10 minutes.
4. Once cooled, stir through the egg yolk, mix, and refrigerate.
ASSEMBLE THE EN CROÛTE
1. On a baking tray lined with baking paper, lay out the base sheet of puff pastry. Place the salmon fillet on top.
2. Brush the top of the salmon with Dijon mustard and season with salt and pepper.
3. Spoon the spinach mixture over the top and smooth into an even layer.
4. Egg wash the edges of the bottom layer of puff pastry.
5. Place the second sheet of puff pastry over the top, pressing out any air pockets. Crimp the edges with a fork to seal.
6. Brush the pastry all over with egg wash and score with a decorative pattern (optional). Chill for 30 mins if possible.
7. Bake at 220°C for 30 minutes or until the pastry is deep golden brown.
MAKE THE FILING
-
1. In a pan over medium-low heat, gently fry the diced shallots and garlic in a little oil or butter until softened.
2. Add chopped spinach and cook until wilted.
3. Remove from heat, add the cream cheese, and stir to combine. Add lemon zest, season with salt and pepper, and allow to cool for 10 minutes.
4. Once cooled, stir through the egg yolk, mix, and refrigerate.
ASSEMBLE THE EN CROÛTE
-
1. On a baking tray lined with baking paper, lay out the base sheet of puff pastry. Place the salmon fillet on top.
2. Brush the top of the salmon with Dijon mustard and season with salt and pepper.
3. Spoon the spinach mixture over the top and smooth into an even layer.
4. Egg wash the edges of the bottom layer of puff pastry.
5. Place the second sheet of puff pastry over the top, pressing out any air pockets. Crimp the edges with a fork to seal.
6. Brush the pastry all over with egg wash and score with a decorative pattern (optional). Chill for 30 mins if possible.
7. Bake at 220°C for 30 minutes or until the pastry is deep golden brown.
MAKE THE BEURRE BLANC
1. While the salmon bakes, make the beurre blanc. In a Campden Saucepan, combine white wine, lemon juice, cream, and shallots. Bring this to a boil and then simmer until reduced by about half.
2. Lower the heat, and then whisk in the cold butter cubes, starting with 1 or 2, and adding only a few at a time, until emulsified. Stir in lemon juice and salt to taste.
3. Just before serving, gently stir through the salmon roe.
PLATING
1. Slice the salmon en croûte into thick portions. Spoon beurre blanc over or around each slice. Garnish with fresh dill and serve immediately.
MAKE THE BEURRE BLANC
1. While the salmon bakes, make the beurre blanc. In a Campden Saucepan, combine white wine, lemon juice, cream, and shallots. Bring this to a boil and then simmer until reduced by about half.
2. Lower the heat, and then whisk in the cold butter cubes, starting with 1 or 2, and adding only a few at a time, until emulsified. Stir in lemon juice and salt to taste.
3. Just before serving, gently stir through the salmon roe.
PLATING
1. Slice the salmon en croûte into thick portions. Spoon beurre blanc over or around each slice. Garnish with fresh dill and serve immediately.