Next Level Salmon En Croûte Food

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NEXT LEVEL SALMON EN CROûTE



Next level salmon en croûte image

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

50g flaky sea salt
25g demerara sugar
2 x 500g skinless, boneless salmon fillets
75g watercress, chopped
200g cream cheese
2 tbsp fresh dill sprigs, chopped
1 lemon, zested and juiced
pinch smoked salt (optional)
500g block all-butter puff pastry
flour, for dusting
2 eggs, yolks only, beaten
1 cucumber, peeled, halved, deseeded and sliced
1 red onion, finely sliced
100ml cider vinegar
1 tbsp sugar

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

SALMON EN CROUTE



Salmon en Croute image

Provided by Food Network

Categories     main-dish

Time 4h40m

Yield 2 servings

Number Of Ingredients 15

One 8-ounce container mascarpone cheese
2 large sprigs fresh dill
Zest and juice of 1 lemon
Fine sea salt and freshly ground black pepper
1 recipe Phyllo Dough, stretched and cut into three 12-by-36-inch strips and brushed with melted buttered, recipe follows
Two 6-ounce salmon filets
1 cup baby spinach leaves
4 tablespoons unsalted butter, melted
1/4 cup heavy cream
1 teaspoon Dijon mustard
2 cups unbleached all-purpose flour, plus more for dusting
Generous pinch fine sea salt
1/2 cup room-temperature water
1 tablespoon canola oil
1 large egg, at room temperature

Steps:

  • Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment. Set aside.
  • In a small bowl, stir together the mascarpone cheese, dill and zest and juice of the lemon to combine. Add salt and pepper to taste. Set aside one-third of the filling and reserve for the sauce
  • Pat a salmon filet with a paper towel to slightly dry. Place the filet at one end of a strip of phyllo, leaving a 3- to 4-inch overhang, and season with salt and pepper. Spread half of the remaining mascapone mixture over the filet then cover with an even, flat layer of the half the spinach leaves. Wrap the phyllo overhang over the filet and roll the salmon up in the dough, brushing the phyllo with butter as you roll. Tuck any excess phyllo under. Prepare the second piece of salmon the same way and place on one of the prepared baking sheets.
  • Fold the last piece of phyllo 4 times to a quarter of its original size (an approximate 12-by-9-inch rectangle). Brush with butter and, using a 2-inch heart cutter, cut 6 hearts from the phyllo. Place on the other prepared baking sheet.
  • Bake until the hearts are golden, 5 to 10 minutes, and the phyllo around the salmon is crisp, flaky and golden, about 20 minutes.
  • In a small saucepan, whisk together the reserved mascarpone mixture, the cream, Dijon mustard and salt and pepper. Warm (do not boil) over medium heat. Serve the salmon packets with a drizzle of cream sauce and top each with 3 hearts. Serve extra sauce on the side.
  • In a large bowl, whisk together the flour and salt. In a liquid measuring cup, whisk together the water, oil and egg. Pour the wet ingredients into the dry and using a wooden spoon or a Danish whisk, stir the mixture until a shaggy dough comes together.
  • Transfer the dough to a work surface and knead until the dough is a bit smoother. Then "slap" the dough and turn it over and knead it until smooth; this could take between 5 to 10 minutes. You can also mix the dough in a stand mixer with the dough hook attachment. This takes about 10 minutes. Cover the dough in plastic wrap and allow to rest a room temperature for 2 hours.
  • Cover a table (at least 36 inches square) with a clean tablecloth. Sprinkle the cloth all over with flour. Gently press the dough into a rough 12-by-12-inch square and then gently pull the dough into a large square, about 36 inches. Use a pair of clean kitchen scissors to cut the thicker edges off the perimeter and discard them. Allow the dough to rest to dry out just a bit, about 5 minutes.
  • Adapted from "Pie it Forward: Pies, Tarts, Tortes, Galettes and Other Pastries Reinvented" by Gesine Bullock-Prado © Abrams 2012. Provided courtesy of Gesine Bullock-Prado. All rights reserved.

SALMON EN CROUTE



Salmon en Croute image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 9

1 salmon fillet (about 1 1/2 pounds/750 g)
1 pound/500 g asparagus, trimmed
Salt
1/4 cup/60 ml creme fraiche
3 to 4 tablespoons chopped fresh dill
Zest of 1 lemon
Freshly ground pepper
1 pound/450 g puff pastry (2 sheets)
1 egg, lightly beaten

Steps:

  • Skin and bone the salmon and set aside. Preheat the oven to 450 degrees F/230 degrees C.
  • Cut the tips off the asparagus. Reserve the stems and poach the tips in boiling salted water until tender, 3 to 5 minutes. Drain well, refresh in ice cold water, then drain again, leaving to sit so that all the water comes off. Puree the asparagus and stir in the creme fraiche, dill and lemon zest to blend. Season with salt and pepper and set aside.
  • Lay 1 sheet of puff pastry on a damp baking sheet with the long edge facing you. Lay the salmon on the pastry, like a picture in its frame. Sprinkle with salt and pepper. Spread the top of the salmon with the asparagus puree. Lay the raw stems of asparagus on top of the puree, like pencils.
  • Brush the margins of the pastry with the egg wash. Lay the second sheet of pastry over the salmon and press the edges to seal, like a giant ravioli. Trim the edges, leaving a 1-inch/2.5 cm border. Press with the tines of a fork, then, with the dull edge of a knife, scallop the edges. Make 2 or 3 slits in the top to allow steam to escape. Brush all over with the egg wash and bake until puffed up and golden brown, about 20 minutes.
  • Remove from the oven and let cool for 5 minutes before slicing. This dish is also good at room temperature.

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HOW TO MAKE NEXT LEVEL SALMON EN CROûTE | BBC GOOD FOOD
how-to-make-next-level-salmon-en-crote-bbc-good-food image

From bbcgoodfood.com
Estimated Reading Time 3 mins
  • Cure the salmon for firmness. We’ve given the option of curing the salmon before wrapping it in pastry. This means the fish is perfectly seasoned, giving it a firmer texture.
  • Dill and salmon partner well. For the filling, we’ve taken inspiration from a smoked salmon bagel by mixing together cream cheese, dill, lemon and, for a hint of smoky flavour, an optional seasoning of smoked salt.
  • Add watercress for pepperiness. Using watercress over spinach in the filling gives it a peppery flavour and there's less chance of the filling becoming watery and making the pastry soggy.
  • Layer the salmon for even cooking. Placing the salmon fillets on top of each other means that the fish takes longer to cook so it isn’t overcooked by the time the pastry is cooked through.
  • Use all-butter puff pastry. For ease, we’ve opted for shop-bought but not all puff pastry is created equal. The all-butter variety gives maximum richness and flavour.
  • Create scales with a spoon. We’ve given the optional but easy and effective decoration of rolling the edge of a spoon along the pastry to make a scale effect.
  • Use egg yolk for glazing. To stick the two pieces of pastry together and to give the pastry a deep golden glaze, we’re using just egg yolk not whole egg or milk.
  • Prepare ahead for ease. Perfect for parties, once assembled the salmon en croûte will sit happily in the fridge for 24hrs before baking or can be frozen for up to one month.
  • Cut into chunky slices. The easiest way to portion the en croûte is to use a serrated bread knife to cut it into thick slices.
  • Serve with pickled salad for contrast. With pastry, fish, greens and a sauce, the salmon en croûte is a self-contained meal but to cut through the richness we've made a lightly pickled cucumber salad.


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