This recipe has been playing in my head for the longest time and. as usual, I have been dragging my feet about doin it. And then one day I was strolling through the aisles of the supermarket and I picked up my usual supply of salmon when an impulse to try something new hit me. I reached for the box of pre-rolled puff pastry, determined to go home and make this dish. Usually the fish just winds up being pan-fried Asian style with lots of sesame oil and coriander.
As with most of the new dishes I make, this one started with me just envisioning what a salmon en croute should be … and then I go about preparing it in my head, hoping to God that it works.
This recipe was surprisingly easy as it only took 5-6 ingredients to make.
Ingredients”
Fresh salmon darnes, skin off
3 tbsp marscapone cheese, room temp
Chopped spinach
Parmesan cheese
1 package pre-rolled puff pastry
Salt n pepper
60 mils milk
1 tsp Dijon mustard
- Thaw out the spinach and drain off as much water as you possibly can by squeezing the leaves with paper towels.
- Add the spinach to the marscapone cheese and season to taste. Add in the parmesan cheese and set aside.
- Spread sheet of puff pastry onto the cutting board and cut to desired size to suit the size of fish you will be using.
- Place a dollop of cheese and spinach mix and spread it out a little.
- Place fish fillets onto the cheese and spinach mix. Season the top of the fish.
- Wrap everything in puff pastry and cut decorative lines into the pastry, making sure to not cut all the way through.
- Mix milk and Dijon mustard and smear this mixture all over the pastry with a pastry brush.
- Bake in a pre-heated oven at 180C / 350F for 30 mins or until the pastry is golden and fully puffed.
Serve immediately with a lightly dressed salad or steamed vegetables.
This recipe is delicious for any occasion be it a casual summer lunch or a more elegant dinner party for adults. Hope you enjoy this.
~ Enjoy ~
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