Preparing anything en croute always looks impressive, but it doesn't have to mean spending hours in the kitchen.
The Alaska Seafood Marketing Institute has shared this recipe for Wild Alaska Salmon En Croute, which is an ideal dish for a dinner party or a special supper at home. Using wild Alaskan salmon makes this dish extra special and much tastier than using farmed salmon and wild Alaska salmon contains more Omega 3 oils and is quicker to cook, plus it's such a vibrant colour it makes for a fantastic centrepiece on the table.
This recipe also has the added advantage that the majority of the preparation can be done in advance, leaving popping it in the oven the only thing left to do.
Wild Alaska Salmon en Croute
Serves 2
Ingredients
Vegetable oil, for greasing
300g (10oz) spinach, washed
250g (9oz) ready-to-use puff pastry, thawed if frozen
2 x 100-150g (4-6oz) fillets wild Alaska salmon, skinned
2 tsp green or red pesto sauce
Salt and freshly ground black pepper
Beaten egg, to glaze
Method•Preheat the oven to 220°C / fan oven 200°C / Gas Mark 7. Brush a baking sheet with a little vegetable oil•Pack the spinach into a large saucepan and cook it, without adding any extra water, until the leaves wilt – this will take about 3 or 4 minutes. (There will be enough water on the spinach from washing it). Cool, then drain well, squeezing out the excess moisture with your hands•Cut the pastry into two equal pieces. Roll them out on a lightly floured surface into 18cm (seven inch) squares, trimming the edges with a sharp knife. Place a rectangular pile of spinach in the middle of each square and sit a salmon fillet on top. Spread 1 teaspoon of pesto sauce over the surface of each piece of fish, and season with a little salt and pepper to taste. Brush the pastry edges with beaten egg, fold up around each salmon fillet and press the edges together firmly to seal them. Brush the pastry with beaten egg, to glaze. Place on the prepared baking sheet•Bake for 18-20 minutes until well-risen and golden brown. Serve with fresh vegetables or salad
Cook's tip: Get ahead earlier in the day by preparing up to the point where the salmon en croute are baked. Keep covered and refrigerated until you are ready to cook.
