It is to christmas

Salmon en Croûte with Spinach

Yields 8

Serves 8

Salmon en Croûte with Spinach

1 hr, 30 Prep Time

40 minCook Time

2 hr, 10 Total Time

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Ingredients

    For tarragon butter
  • 100g/4oz softened unsalted butter, softened
  • salt and ground black pepper
  • 1 tablespoon chopped fresh tarragon
  • ½ teaspoon salt
  • black pepper to taste
  • 2 tablespoons lemon juice
  • For salmon en croûte
  • 2 x 550g/1lb 4oz pieces of thick salmon fillet, with skin removed
  • salt and ground black pepper
  • 500g/1lb 2oz fresh spinach, cut, washed and properly dried
  • 2 x 500g/1lb 2oz packets ready-made puff pastry
  • 1 beaten free-range egg, beaten

Instructions

  1. To make the tarragon butter, beat all your ingredients in a bowl. Put aside. Trim your salmon fillets so they are the same size, season with salt and ground black pepper. Heat a tablespoon of tarragon butter in a big pan. Put in a big handful of spinach. When it wilts, add more and so on until you have put all of it in the pan.
  2. Cook for a minute on a high heat, place in a colander, squeezing out all extra excess liquid. Put onto a board, coarsely chopping, season with salt and ground black pepper, leaving to cool. To make the salmon en croûte, cut 350g / 12oz from a block of pastry. Roll the piece of pastry on a lightly floured surface in a rectangle about 4cm / 1.5in bigger than the salmon fillets. Roll the second block of pastry into a rectangle 5cm / 2in bigger than the first one.
  3. Place the smaller rectangle of pastry on a well-greased baking sheet, spreading half of the spinach mixture in the centre to form a rectangle the same size as the salmon. Place the salmon fillets on top, skinned-side down, spreading the rest of the tarragon butter on top. Cover with the second fillet, skinned-side up, covering with the remainder of the spinach. Ensure that the spinach covers the salmon evenly.
  4. Brush some of the beaten egg around the salmon, covering the second piece of pastry. Tuck the pastry quite tightly around the salmon, pressing the edges together. Trim any excess, leaving a 2.5cm / 1in band around it. With a fork, press together the pastry edges to seal. Chill for an hour in the fridge.
  5. Preheat your oven to 200ºC / 400ºF / Gas 6. Brush your salmon parcel with beaten egg, then chill for another five minutes. Score the pastry surface in a tight diamond pattern with a sharp knife. Bake for 40 minutes.
  6. Brush some of the beaten egg around the salmon, covering the second piece of pastry. Tuck the pastry quite tightly around the salmon, pressing the edges together. Trim any excess, leaving a 2.5cm / 1in band around it. With a fork, press together the pastry edges to seal. Chill for an hour in the fridge.
  7. Preheat your oven to 200ºC / 400ºF / Gas 6. Brush your salmon parcel with beaten egg, then chill for another five minutes. Score the pastry surface in a tight diamond pattern with a sharp knife. Bake for 40 minutes. Take the salmon parcel out of the oven, leaving it to rest for five minutes. Cut it across in 2.5cm/1in slices to serve.
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https://www.xmas.co.uk/xmas-recipes/salmon-en-croute-with-spinach.html

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