Salmon en croûte
- November 2014
- Serves 6-8
- Hands-on time 40 min, oven time 25-30 min, plus chilling
Our straightforward salmon en croûte recipe makes light work of a dish that’s got a reputation for being tricky.
Serve this French classic as the centre piece at special gatherings with family and friends – it could be ideal for a Christmas Eve supper.
Or, for something equally as impressive, why not try our one-pan whole roast salmon?
- 31.6g (11.1g saturated)
- 20.8g (1.4g sugars)
Most puff pastry blocks come in 500g packs. To use the leftover trimmings for more than decoration, make quick cheese straws: slice neatly into strips after rolling – without crumpling – brush with beaten egg, sprinkle with grated parmesan and bake for 10-12 minutes in a 200°C/fan180°C/gas 6 oven.
Assemble the dish up to 24 hours in advance and keep, covered with cling film, in the fridge. Bake from chilled. Freeze the unbaked salmon for up to 1 month. Bake straight from frozen, adding an extra 30 minutes to the oven time. Cover with foil if the pastry turns too dark.
Nothing beats a buttery white burgundy with this – a mâcon-villages is good value, or splash out on a white meursault.
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