Traditional Salmon En Croute is a stuffed salmon wrapped in puff pastry, it’s the sort of thing you make when the Queen is coming to dinner. My version of Salmon En Croute is not traditional, it is very easy to make and takes a fraction of the time.
Sorry, I didn’t actually time myself during the preparation of our dinner last night, rookie blogger mistake! But I know it was less than 30 minutes for both the Salmon En Croute and a simple side dish of roasted asparagus.
This Salmon En Croute has a base of sautéed mushrooms, seared endive, roasted tomatoes, shallots and of course, salmon. With a little butter and some fresh thyme on a sheet of frozen puff pastry.
This dish has a great wow factor and could not be easier to make! This is how I make my version of Salmon En Croute:
- 1 Box Frozen Puff Pastry
- 2 Salmon Filets, Skin Removed
- 1 Endive halved lengthwise
- 1 Shallot, Thinly Sliced
- 3 Tomatoes, Golf Ball Sized, Halved
- 8 Ounces Sliced Fresh Mushrooms, I used Baby Bellas
- Salt and Pepper, To Taste
- Fresh Thyme
-Preheat oven to 400F
-Thaw one sheet of puff pastry, cut into a rectangle shape, roughly 6 x 8 inches, place a piece of parchment paper on a sheet tray and spray with a non-stick cooking oil. Place the puff pastry on the parchment paper
-Slice mushrooms, add to a sauté pan over medium-high heat with 2 tablespoons of butter and salt and pepper to taste. Sauté until nicely browned, remove from the pan and let cool slightly
-Slice endive in half lengthwise, add the endive cut side down, with 1 tablespoon of butter. Don’t move the endive, sear the cut side for about 3-4 minutes, remove from pan.
-Slice the Shallot, set aside
-Slice the 3 tomatoes in half, set aside
-Remove the skin from the salmon, if this is new to you, here’s a great instructional video from Jamie Oliver.
-Divide the mushrooms into two portions, add them to one side of the puff pastry and the sliced shallots to the other side, leave a 1/2-inch border around the edge of the pastry so that it puffs up nicely
-Lay the salmon in the middle of the puff pastry
-Arrange the tomatoes on top of the shallot side of the salmon, and the endive on the mushroom side
-Place 1 tablespoon of butter on top of the salmon
-Salt and pepper to taste
-Place sprigs of fresh thyme on top of everything
-Place the salmon into a preheated 400F oven, bake for 35-40 minutes until puff pastry is nicely browned
-Trim the ends off of the asparagus
-Place in an oven proof dish
-Sprinkle with salt, pepper, fresh thyme and 2 tablespoons of butter
-Place into the oven during the last 10 minutes of cooking for the salmon.
It sounds like a lot of steps, but each step is minor and takes only a moment or two. This is a great meal that I’m sure you’re going to love! Bon Appetit!