Salmon en croute
Recipe by Jean-Christophe Novelli
Jean wraps salmon, spinach and hollandaise in pastry for a delectable French treat.
Serves 2
Ingredients
For the béarnaise sauce
- 2 egg yolks
- splash of cold water
- 250g (9oz) butter, melted and very hot
- 1 tbsp tarragon vinegar
- small handful of mixed fresh tarragon and chervil
- 2 shallots finely, chopped
For the salmon en croûte
- 500g (1lb 2oz) puff pastry, defrosted
- 125g (5oz) baby spinach, blanched, refreshed and squeezed out
- 2 salmon fillets, skin removed
- 1 cup béarnaise sauce
- 1 beaten egg
- Salt and pepper
To serve
- Béarnaise sauce, warm
- Buttered new potatoes
Method
For the béarnaise sauce
- Put the shallots and the tarragon vinegar into a small saucepan and warm gently.
- Add the egg yolks and a splash of cold water to a liquidiser. Add in the shallot and vinegar mixture and pulse. Slowly trickle the hot butter into the mixture and keep blitzing until it has all been added and the sauce has emulsified. Add in the herbs and blitz again.
For the salmon en croûte
- Pre-heat oven to 220°C/gas mark 7. Line a baking sheet with parchment paper.
- Roll the pastry on floured surface to 1/8 inch thickness and cut in half. Place half the spinach on each piece of pastry lengthwise and top with the salmon. Season, add a spoonful béarnaise sauce then top with remaining baby spinach.
- Brush one side pastry with egg solution. Fold in half, folding in the sides to seal completely. Crimp the pastry and score the top. Brush with egg. Bake for 15 to 20 minutes or until golden and risen.
