NEXT LEVEL SALMON EN CROûTE
Take salmon en croûte to chef standard. Succulent salmon, cream cheese and dill are encased in crisp puff pastry with a pickled cucumber side
Provided by Barney Desmazery
Categories Main course
Time 1h10m
Yield Serves 6-8
Number Of Ingredients 15
Steps:
- The day before you want to assemble the en croûte, mix the salt and sugar in a bowl. Scatter half of the mix over a tray, then lay one of the salmon fillets on top, skinned-side down, and scatter with more of the salt mix. Lay the second fillet on top, skinned-side up, and sprinkle over the rest of the salt mix. Cover, then place another tray on top. Weigh the tray down with a couple of tins and put in the fridge for up to 48 hrs, or for at least 12 hrs (the longer you leave it, the firmer the salmon will be).
- When you're ready to assemble the en croûte, unwrap the salmon fillets, rinse them in cold water and dry with kitchen paper, then set aside. Put the watercress, cream cheese, dill, lemon zest and juice, smoked salt (if using) and a generous grinding of pepper into a bowl and mix well, then set aside.
- Line a baking tray with parchment. Roll out half of the pastry on a lightly floured surface so it's 2.5cm larger in diameter than the salmon fillet, then drape it over the lined baking tray. Place one of the fillets on the pastry, skinned-side down, and spread with the cream cheese mix, then lay the second fillet on top, skinned-side up. Brush the edge of the pastry with a little of the beaten yolk. Roll out the rest of the pastry to fit, then drape it over the salmon and tuck it in at the sides. Trim the edges and crimp or press with a fork to seal. Brush with more beaten yolk, then put the en croûte in the fridge for 30 mins before using a spoon to create a scale-like effect along the top of the pastry. Chill for up to 24 hrs or for at least another 30 mins.
- Heat oven to 220C/200C fan/gas 7. Bake for 20 mins, then glaze with the remaining yolk. Lower the heat to 180C/160C fan/gas 4 and bake for 20 mins more, then remove and leave to stand for 10 mins.
- To make the pickle, put the cucumber and onion in a bowl. Tip the vinegar, sugar and a pinch of salt into a pan and bring to the boil. Once the sugar has dissolved, pour over the veg, toss well and set aside. Can be made up to two days ahead and kept in the fridge. Slice the en croûte into six portions and serve with the pickled veg on the side.
Nutrition Facts : Calories 619 calories, Fat 43 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 32 grams protein, Sodium 2.1 milligram of sodium
THE ULTIMATE MAKEOVER: SALMON EN CROûTE
Angela Nilsen makes a super healthy version of the classic pastry wrapped fish parcel without losing the wow factor
Provided by Angela Nilsen
Categories Dinner, Main course
Time 1h
Number Of Ingredients 11
Steps:
- Heat 2 tbsp of the oil in a large non-stick frying pan. Tip in the shallots and fry for 2-3 mins to soften, then add the mushrooms and garlic, and stir-fry over a high heat for another 3-4 mins, or until the mushrooms and shallots are golden and any liquid from the mushrooms has evaporated. Pour in the lemon juice - after a few seconds, that should have evaporated too. Remove from the heat, then stir in the watercress so it wilts in the warmth from the pan (see step 1). Stir in the dill and chives, and season with a little salt and pepper. Leave to cool.
- Heat oven to 200C/180C fan/gas 6. Line a baking sheet with baking parchment. When the mushroom mix is cool, stir in the crème fraîche. Lay one of the filo sheets on the worktop with the short end facing you. Brush all over with a little of the remaining oil. Layer up 4 more of the filo sheets in the same way, brushing each with a little of the oil.
- Lay one of the salmon fillets, skin-side up, across the width of the filo, positioning it about one-third of the way up. Season it with pepper. Spoon and spread the cooled mushroom mix over the top of the fillet (see step 2). Lay the other salmon fillet on top, skin-side down. Season again. Fold the short end of pastry nearest to you over the salmon, then bring the other end over to completely enclose the salmon (see step 3), lifting it so the join can tuck under it. Fold both pastry ends over as neatly as you can.
- Brush the outside with a bit more of the remaining oil. Scrunch up the last sheet of filo, pressing it lightly on top in big folds (see step 4), then carefully brush with the last of the oil. Can be prepared 3-4 hrs ahead up to this point and chilled. Transfer the salmon parcel to the baking sheet. Bake for 25 mins until the pastry is crisp and golden. Check while it cooks and if the top starts to brown too quickly, lay a sheet of foil very loosely over it. Remove from the oven and let the salmon sit for 2-3 mins before slicing.
Nutrition Facts : Calories 331 calories, Fat 20.2 grams fat, SaturatedFat 4.1 grams saturated fat, Carbohydrate 11.6 grams carbohydrates, Sugar 1 grams sugar, Fiber 1.1 grams fiber, Protein 26.6 grams protein, Sodium 0.47 milligram of sodium
FISH PIE - IN FOUR STEPS
Delicious and easy - a fish pie anyone can make. You'll learn how to poach fish and make a white sauce too
Provided by Good Food team
Categories Dinner, Main course
Time 1h15m
Number Of Ingredients 13
Steps:
- Poach 400g skinless white fish fillets and 400g skinless smoked haddock fillets. Put the fish in the frying pan and pour over 500ml of the full-fat milk. Quarter 1 small onion and stud each quarter with a clove, then add to the milk, with 2 bay leaves. Bring the milk just to the boil - you will see a few small bubbles. Reduce the heat and simmer for 8 mins. Lift the fish onto a plate and strain the milk into a jug to cool. Flake the fish into large pieces in the baking dish.
- Hard-boil 4 eggs. Bring a small pan of water to a gentle boil, then carefully lower the eggs in with a slotted spoon. Bring the water back to a gentle boil, with just a couple of bubbles rising to the surface. Set the timer for 8 mins, cook, then drain and cool in a bowl of cold water. Peel, slice into quarters and arrange on top of the fish, then scatter over the chopped leaves of a small bunch of parsley.
- Make the sauce. Melt 50g butter in a pan, stir in 50g plain flour and cook for 1 min over moderate heat. Take off the heat, pour in a little of the cold poaching milk, then stir until blended. Continue to add the milk gradually, mixing well until you have a smooth sauce. Return to the heat, bring to the boil and cook for 5 mins, stirring continually, until it coats the back of a spoon. Remove from the heat, season with salt, pepper and a pinch of freshly grated nutmeg, then pour over the fish.
- Assemble and bake. Heat oven to 200C/fan 180C/gas 6. Boil 1kg floury potatoes, cut into even-sized chunks, for 20 mins. Drain, season and mash with the remaining 50g butter and 100ml full-fat milk. Use to top the pie, starting at the edge of the dish and working your way in - push the mash right to the edges to seal. Fluff the top with a fork, sprinkle over 50g grated cheddar, then bake for 30 mins. Make up to a day ahead, chill, then bake for 40 mins.
Nutrition Facts : Calories 824 calories, Fat 40 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 60 grams protein, Sodium 3.12 milligram of sodium
SALMON POT PIE / EN CROUTE (SORT OF!)
I like to have a good amount of fish in my diet, but my other half isn't much of a fish eater except for salmon, which he tolerates. I get sick and tired of having the same ol' salmon dish all the time though (grilled with lemon, herbs, chilli, etc.) and as we both love anything with pastry I thought I'd have a go at a salmon pastry pie one day. This is the result...
Provided by Wendy-Bob
Categories Savory Pies
Time 50m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Please note that I use two seperate 1 pint dishes for this recipe, but I can't see why it wouldn't work just as well in one big dish.
- Pre-heat oven to 190c.
- Steam the spinach leaves until they wilt and saute off the onion for about 5 minutes or until softened.
- Make up the white sauce while the spinach and onion are cooking - I make it from scratch as it's so easy. I do it from memory but it's about 1tbsp butter (melted) mixed with the same amount of flour to make a roux, then 1/2pt or so of milk added gradually over the heat, and stir til it thickens nicely. Add the lemon and garlic pepper to the sauce towards the end if you're going to add it.
- Layer the sauce with the onion, spinach, salmon and mushrooms in your dish(es).
- If your pastry's not pre-rolled, roll it out and place it on top of the salmon, etc. I like to tuck it in down the sides because I'm too lazy to cut it to size. Either prick the surface with a fork or score out some lines along the top.
- Brush the pastry with either egg or milk and bake in the oven at 190c for approx 30 minutes.
- NB. My oven is a bit nuts, so you may well need to adjust the time/setting.
Nutrition Facts : Calories 953.9, Fat 49.5, SaturatedFat 11.5, Cholesterol 165.4, Sodium 504.9, Carbohydrate 51.3, Fiber 3.5, Sugar 3, Protein 73.9
NEXT LEVEL FISH PIE
Generous chunks of fish in a creamy sauce made with a few secret ingredients, topped with buttery mash and a crispy garnish. Take fish pie to the next level
Provided by Barney Desmazery
Categories Dinner, Fish Course, Main course, Supper
Time 1h40m
Number Of Ingredients 21
Steps:
- Heat 25g of the butter in a shallow pan and sizzle the shallot for 2 mins. Add the prawn heads, shells and smoked haddock skin and trimmings, turn up the heat and cook for 5 mins until they start to brown. Throw in the bay and star anise, then splash in the pernod if using and then the wine. Boil everything down until practically evaporated, then pour over 1 litre of milk and sprinkle in the vegetable bouillon. Simmer everything for 15 mins, turn off the heat, crush the shells with a potato masher and strain into a jug.
- Clean out the pan and melt 60g of butter, stir in the flour so you have a sandy paste and cook for 2 mins on a low heat. Gradually stir in the flavoured milk, then the crème fraîche, and simmer gently to make a very thick sauce. Season to taste. Turn off the heat and gently fold through all the fish and prawns, capers and lemon juice. Scrape into a large buttered baking dish.
- Heat oven to 220C/200C fan/gas 8. Bring the potatoes to the boil in a large pan of water, add the eggs and simmer for 8 mins. Scoop out the eggs, put in a bowl of cold water to cool, then peel, halve and push into the sauce. Drain the potatoes and mash with the remaining milk and butter. Spread or pipe the mash over the pie. Sprinkle with gruyère and/or crush over crisps. Put the pie on a baking tray and cook for 35 mins until golden and just bubbling over. Leave to sit for at least 10 mins before eating with buttered spinach, peas or watercress.
Nutrition Facts : Calories 629 calories, Fat 29 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 39 grams protein, Sodium 1.9 milligram of sodium
FISH PIE WITH A SOURDOUGH CRUST
This British fish pie deviates from the traditional potato topping by using sourdough bread as a crust. The result leaves you with a happy balance of crispy bread bits on top and softer bits where the bread has absorbed some of the creamy sauce. You can easily make this pie your own by swapping out the sourdough for any other good-quality white loaf, using other cuts of fish or seafood, such as cod, trout or baby squid, and playing around with whatever herbs you might have on hand. The English mustard is quite a dominant flavor here, and cuts through the richness of the pie itself. If mustard isn't your thing, feel free to reduce the amount to 2 tablespoons.
Provided by Yotam Ottolenghi
Categories dinner, casseroles, seafood, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Heat the oven to 400 degrees Fahrenheit/200 degrees Celsius.
- In a large sauté pan or skillet, heat 2 tablespoons butter over medium-high. Add the bacon and cook, stirring occasionally, until it starts to take on color, about 5 minutes. Add the leeks and cook, stirring occasionally, until beginning to soften, about 4 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 30 seconds. Stir in the flour and mustard powder, then add the milk, stock, 3/4 teaspoon salt and a good grind of pepper, stirring to get rid of any lumps. Bring to a simmer, then lower the heat to medium and cook until thickened, about 5 minutes. Remove from the heat, stir in the tarragon, parsley and dill, then set aside to cool slightly, about 15 minutes.
- Add the salmon, halibut and shrimp to a 9-by-13-inch/23-by-33-centimeter baking dish. Sprinkle all over with 1/2 teaspoon salt and plenty of pepper, then top with the lemon zest and juice. Pour the sauce on top, stirring gently to combine.
- In a large bowl, toss the bread with the remaining 3 tablespoons melted butter until well coated. Transfer to the baking dish, gently pressing to submerge the bread cubes halfway into the base. Bake until golden and bubbling, 25 to 28 minutes. Set aside to cool for about 15 minutes.
- While the pie is in the oven, combine the reserved chopped herbs and oil in a small bowl. Drizzle this all over the pie right before serving.
More about "fish pie en croute food"
WHAT IS SOMETHING COOKED EN CROUTE? - THE SPRUCE EATS
From thespruceeats.com
Author Danilo AlfaroEstimated Reading Time 2 mins
JAMIE OLIVER FISH PIE RECIPE | JAMIE OLIVER RECIPES
From jamieoliver.com
10 BEST FISH EN CROUTE PUFF PASTRY RECIPES | YUMMLY
From yummly.com
MARY BERRY'S SALMON EN CROûTE WITH RED PESTO RECIPE
From bbc.co.uk
SALMON EN CROûTE RECIPE | JAMIE OLIVER SALMON RECIPES
From jamieoliver.com
SALMON EN CROUTE · HOW TO BAKE A FISH PIE · RECIPES ON …
From cutoutandkeep.net
FANTASTIC FISH PIE | JAMIE OLIVER FISH & SEAFOOD RECIPES
From jamieoliver.com
EASY SALMON EN CROUTE WITH DILL CREAM SAUCE
From rosannaetc.com
10 TIPS FOR NEXT LEVEL SALMON EN CROûTE | BBC GOOD FOOD
From bbcgoodfood.com
Estimated Reading Time 1 min
CRISPY FISH PIE - SCRUMMY LANE
From scrummylane.com
SALMON IN PUFF PASTRY RECIPE - BBC FOOD
From bbc.co.uk
CURRIED FISH PIE | RIVER COTTAGE
From rivercottage.net
FISH PIE RECIPES - BBC FOOD
From bbc.co.uk
THE BEST HEALTHY FISH PIE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
FISH PIE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
10 BEST FISH EN CROUTE PUFF PASTRY RECIPES | YUMMLY
From yummly.co.uk
EASY SALMON EN CROûTE | JAMIE OLIVER RECIPES
From jamieoliver.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love