SALMON EN CROÛTE

25 mins
Serves 1
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Directions

  1. 1In a pan, heat butter, chopped shallots, and garlic over medium heat.
  2. 2In a pan, heat butter, chopped shallots, and garlic over medium heat.
  3. 3In a pan, heat butter, chopped shallots, and garlic over medium heat.
  4. 4Sauté until the shallots become translucent.
  5. 5Sauté until the shallots become translucent.
  6. 6Sauté until the shallots become translucent.
  7. 7Bring the heat to high and add the white wine.
  8. 8Bring the heat to high and add the white wine.
  9. 9Bring the heat to high and add the white wine.
  10. 10Let the liquid cook out for about 5 minutes.
  11. 11Let the liquid cook out for about 5 minutes.
  12. 12Let the liquid cook out for about 5 minutes.
  13. 13Add the spinach.
  14. 14Add the spinach.
  15. 15Add the spinach.
  16. 16Sauté just until the spinach softens (3 minutes).
  17. 17Sauté just until the spinach softens (3 minutes).
  18. 18Sauté just until the spinach softens (3 minutes).
  19. 19Add parmesan cheese and cream cheese.
  20. 20Add parmesan cheese and cream cheese.
  21. 21Add parmesan cheese and cream cheese.
  22. 22Season with salt and pepper to taste.
  23. 23Season with salt and pepper to taste.
  24. 24Season with salt and pepper to taste.
  25. 25Place the salmon onto the puff pastry.
  26. 26Place the salmon onto the puff pastry.
  27. 27Place the salmon onto the puff pastry.
  28. 28Season the salmon with salt and pepper.
  29. 29Season the salmon with salt and pepper.
  30. 30Season the salmon with salt and pepper.
  31. 31Add cheesy spinach mixture on top of the salmon.
  32. 32Add cheesy spinach mixture on top of the salmon.
  33. 33Add cheesy spinach mixture on top of the salmon.
  34. 34Fold the puff pastry over the salmon.
  35. 35Fold the puff pastry over the salmon.
  36. 36Fold the puff pastry over the salmon.
  37. 37Line a baking sheet with parchment paper and place the salmon wellington seam side down.
  38. 38Line a baking sheet with parchment paper and place the salmon wellington seam side down.
  39. 39Line a baking sheet with parchment paper and place the salmon wellington seam side down.
  40. 40Make crosshatch slits on top of the Wellington with a knife.
  41. 41Make crosshatch slits on top of the Wellington with a knife.
  42. 42Make crosshatch slits on top of the Wellington with a knife.
  43. 43Brush with egg wash.
  44. 44Brush with egg wash.
  45. 45Brush with egg wash.
  46. 46Bake at 400 F (205C) degrees Fahrenheit for 25-30 minutes.
  47. 47Bake at 400 F (205C) degrees Fahrenheit for 25-30 minutes.
  48. 48Bake at 400 F (205C) degrees Fahrenheit for 25-30 minutes.
  49. 49Serve the salmon wellington.
  50. 50Serve the salmon wellington.
  51. 51Serve the salmon wellington.

Ingredients

  • 300 g Salmon
  • 300 g Salmon
  • 300 g Salmon
  • 1 sheet Puff Pastry
  • 1 sheet Puff Pastry
  • 1 sheet Puff Pastry
  • 30 g Butter
  • 30 g Butter
  • 30 g Butter
  • 100 g Shallot
  • 100 g Shallot
  • 100 g Shallot
  • 2 cloves Garlic
  • 2 cloves Garlic
  • 2 cloves Garlic
  • 100 ml White wine
  • 100 ml White wine
  • 100 ml White wine
  • 80 g Baby spinach
  • 80 g Baby spinach
  • 80 g Baby spinach
  • 20 g Parmesan
  • 20 g Parmesan
  • 20 g Parmesan
  • 200 g Cream Cheese
  • 200 g Cream Cheese
  • 200 g Cream Cheese
  • Salt
  • Salt
  • Salt
  • Pepper
  • Pepper
  • Pepper
  • Egg Wash
  • Egg Wash
  • Egg Wash

Equipment

panwooden spatulaknifebaking sheetparchment paperpastry brush

Tips

  • Puff pastry can be bought at the store, it is sold in almost all stores. You can choose puff pastry with or without butter, also with gluten or gluten-free.
  • You can use an egg wash to seal edges together, add shine, or enhance the golden color of baked goods. To start, mix egg plus 1 tablespoon of liquid (water, milk, or cream) in a small bowl with a fork until combined. You’ll apply it with a pastry brush.
  • If you’d like to share your recipe with me, you can tag me on Instagram (@chefsofiaa).
SALMON EN CROÛTE | Clip Recipe