Salmon en Croute

TOTAL TIME: 40 min
Prep: 10 min
Inactive Prep: 5 min
Cook: 25 min
 
YIELD: 6 servings
LEVEL: Easy

ingredients

  • 1 salmon fillet (about 1 1/2 pounds/750 g)
  • 1 pound/500 g asparagus, trimmed
  • Salt
  • 1/4 cup/60 ml creme fraiche
  • 3 to 4 tablespoons chopped fresh dill
  • Zest of 1 lemon
  • Freshly ground pepper
  • 1 pound/450 g puff pastry (2 sheets)
  • 1 egg, lightly beaten
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Directions

Skin and bone the salmon and set aside. Preheat the oven to 450 degrees F/230 degrees C.

Cut the tips off the asparagus. Reserve the stems and poach the tips in boiling salted water until tender, 3 to 5 minutes. Drain well, refresh in ice cold water, then drain again, leaving to sit so that all the water comes off. Puree the asparagus and stir in the creme fraiche, dill and lemon zest to blend. Season with salt and pepper and set aside.

Lay 1 sheet of puff pastry on a damp baking sheet with the long edge facing you. Lay the salmon on the pastry, like a picture in its frame. Sprinkle with salt and pepper. Spread the top of the salmon with the asparagus puree. Lay the raw stems of asparagus on top of the puree, like pencils.

Brush the margins of the pastry with the egg wash. Lay the second sheet of pastry over the salmon and press the edges to seal, like a giant ravioli. Trim the edges, leaving a 1-inch/2.5 cm border. Press with the tines of a fork, then, with the dull edge of a knife, scallop the edges. Make 2 or 3 slits in the top to allow steam to escape. Brush all over with the egg wash and bake until puffed up and golden brown, about 20 minutes.

Remove from the oven and let cool for 5 minutes before slicing. This dish is also good at room temperature.

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5

Newest Ratings and Reviews

Read all 31 reviews

  • on March 09, 2014

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    Delicious and easy to make. It makes a great presentation too when you're having guests for dinner.

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  • on February 22, 2014

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    Fantastic! Beautiful to look at and wonderful to eat. If it starts to get a little too brown on top after about 15 minutes or so, put a sheet of foil loosely over the top. Make creme fraiche by mixing 1 cup of heavy cream with 1 tablespoon of whole fat buttermilk in a sterilized jar. Let the cream sit on the counter for 24 hours until it thickens, then covered with a sterilized top and refrigerate.

    A lemony hollandaise made a nice sauce. Delicious. I definitely will make this recipe again..

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  • on February 15, 2014

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    I lave it.

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