Gordon Ramsays Salmon En Croûte Food

GORDON RAMSAY'S SALMON EN CROûTE RECIPE

Steps:

• Check the salmon for pin bones, removing any that you find with tweezers, then cut in half. Line a baking tray with a lightly oiled piece of foil.
• Mix the softened butter with the lemon zest, basil, dill and some salt and pepper in a bowl, to make the filling.
• Pat the salmon fillets dry with kitchen paper, then season lightly with salt and pepper. Spread the herb butter over one fillet, on the boned side, and the mustard evenly on the other fillet. Sandwich the two salmon fillets together, in opposite directions so both ends are of an even thickness.
• Roll out the pastry thinly on a lightly floured surface to a rectangle, the thickness of a £1 coin and large enough to enclose the salmon. Put the salmon parcel in the centre of the pastry and brush the surrounding pastry with egg. Bring up the edges, trimming off any excess, and tuck them in before folding the rest of the pastry over to form a neat parcel. Carefully turn the whole thing over so that the seam is underneath and place on the prepared baking tray.
• Brush the pastry with beaten egg. Lightly score a herringbone or cross-hatch pattern using the back of a knife. Sprinkle with salt and pepper. Cover loosely and chill for 15 minutes. Meanwhile, heat the oven to 200°C/400°F/gas mark 6.
• Bake the salmon for 20-25 minutes, until the pastry is golden brown and crisp. To test if ready, insert a skewer into the middle. It should feel warm for medium cooked salmon. A piping hot skewer indicates that the fish is well done.
• Rest the salmon for 5 minutes, then cut into portions using a serrated knife. Serve with hollandaise sauce, new potatoes and broccoli or minted peas.

GORDON RAMSAY'S SALMON EN CROUTE

Steps:

• Line baking sheet with a lightly oiled piece of foil.
• Mix softened butter with lemon zest, herbs, some salt and pepper in a bowl.
• Pat salmon fillets dry then season lightly with salt and pepper. Spread the herb butter over one filet on the boned side and the mustard evenly over the other filet. Sandwich the two fillets together in opposite directions so both ends are of even thickness.
• Roll out the pastry thinly on a lightly floured surface to a rectangle about 1/4 in. thick and large enough to enclose the salmon. Put salmon parcel in the center of the pastry and brush the surrounding with egg. Bring up the edges, trimming off any excess, and tuck them in before folding the rest of the pastry over to form a neat parcel. Carefully turn the whole thing over so that the seam is underneath and place on the prepared baking tray.
• Brush the pastry with beaten egg. Lightly score a herringbone or cross-hatch pattern using the back of a knife. Sprinkle with salt and pepper. Cover loosely and chill for 15 min. Meanwhile, heat the oven to 400 F.
• Bake 20-25 min. until the pastry is golden brown and crisp. To test if ready, insert a skewer into the middle. It should feel warm for medium cooked salmon. A piping hot skewer indicates the fish is well done.
• Rest salmon for 5 min. then cut into portions using a serrated knife. Serve with hollandaise sauce, new potatoes and broccoli or minted peas.

GORDON RAMSAY'S SALMON EN CROUTE RECIPE

Steps:

• Roll the pastry as thin as a coin and set it aside. Now add butter, dill leaves, and roughly chopped basil into a large bowl. Zest a lemon over them, add salt and pepper and mix them well until combined into herb butter.
• Pat the salmon dry and rub salt and pepper all over it. Spread herb butter on one side of the salmon fillet. Spread the mustard evenly over one side of another fillet. Place that fillet on with the mustard-seasoned side down over the first salmon.
• Put this salmon in the center of the pastry and brush egg on the surrounding pastry. Now, trim the excess pastry and fold it into a neat salmon parcel. Carefully turn it over to have the seam underneath.
• Place it on a baking tray. Brush a beaten egg all over it and score it lightly in a cross-hatched pattern. Season it with salt and pepper. Cover it and keep it in the refrigerator for about 15 minutes.
• Bake this salmon parcel for about 25 minutes in a preheated oven (400 F) until the pastry is golden brown and crispy. Let it rest for 5 minutes and then cut the slices and serve with hollandaise sauce, potatoes, or minted peas.