Salmon En Croute

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Servings: 6 Difficulty: Advanced
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Elegant salmon fillets wrapped in golden puff pastry with a creamy white fish mousse
Salmon en Croute recipe image
Salmon en Croute recipe image
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Salmon En Croute

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 420.0

Description

This show-stopping Salmon En Croute features tender salmon fillets encased in flaky, golden puff pastry and a rich, creamy white fish mousse. The mousse, made from haddock or cod, is infused with bright lemon zest, fresh chives, and parsley, providing a delicate contrast to the robust salmon. The pastry is cleverly braided along the sides and shaped into a whimsical fish form, making it a centerpiece for dinner parties or special family meals. The combination of the crispy pastry, smooth mousse, and flaky salmon creates a luxurious texture and flavor profile that is both comforting and sophisticated. Serve with a simple cucumber or lemon cream sauce to cut through the richness. Its a classic British dish elevated for modern entertaining.

Ingredients

Directions

  1. Preheat the oven to 200C (400F / Gas Mark 6).
  2. Poach the white fish briefly in simmering water until just cooked, then drain and let cool slightly.
  3. Place the cooked white fish, breadcrumbs, lemon juice, lemon rind, chives, parsley, one egg, and sunflower oil into a food processor.
  4. Process until a smooth paste forms, then season with salt and pepper to taste.
  5. On a lightly floured surface, roll out the puff pastry into a long oval shape, approximately 6 inches longer than the salmon fillets and 2.5 times as wide.
  6. Place one salmon fillet in the center of the pastry sheet.
  7. Spread the white fish mousse evenly over the first salmon fillet.
  8. Sandwich the second salmon fillet on top of the mousse.
  9. Cut diagonal strips along both long sides of the pastry, about 1/2 inch apart, leaving 3 inches at each end uncut.
  10. Fold the uncut ends over the salmon to seal.
  11. Braid the cut strips by folding them alternately over the center to seal the filling, securing with beaten egg.
  12. Shape one end into a triangle to resemble a fish head and cut a wedge from the other end to form a tail.
  13. Carefully transfer the pastry fish to a greased baking tray.
  14. Brush the entire pastry surface with beaten egg.
  15. Bake for 35-40 minutes, or until the pastry is golden brown and puffed.
  16. Check doneness by inserting a skewer between the braids; it should come out clean.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 420.0kcal
% Daily Value *
Total Fat 12.0g19%
Saturated Fat 3.0g15%
Cholesterol 150.0mg50%
Sodium 165.0mg7%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 69.0g138%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ask your fishmonger to fillet a 2.5 lb salmon and save the bones and trimmings to make a flavorful lemon cream sauce if desired.

Serve with Cucumber Sauce or Lemon Cream Sauce for a refreshing contrast to the rich pastry.

Ensure the puff pastry is fully thawed if frozen, but keep it cold until ready to use to prevent it from becoming too sticky.

For a crispier pastry, you can chill the assembled fish in the refrigerator for 15 minutes before baking.

Keywords: salmon en croute, fish en croute, puff pastry, white fish mousse, baked salmon, british cuisine, dinner party, seafood, lemon herb, cod, haddock, braided pastry, main course, easy elegant, comfort food
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