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Classic Salmon en Croute with Vegetables

Recipe Information

Ingredients

For the salmon en croutes:

• 15ml spoon olive oil
• salt and freshly ground black pepper
• 4 skinless, boneless salmon fillets, each weighing 125g
• 375g pack fresh ready rolled all butter puff pastry
• 2 x 213g can creamed mushrooms
• 1 medium size egg yolk, beaten

To serve:

Method

For the salmon en croute: Heat the olive oil in a large frying pan. Lightly season the salmon fillets with salt and freshly ground black pepper, place in the frying pan and seal on both sides, allow to cool.

Preheat the oven to 200°C, 400°F, gas mark 6.

Unroll the pastry, lightly flour a rolling pin and roll further to achieve a square 37cm by 37cm. Cut four pieces out to fit the base, then cut an additional four pieces slightly larger.

Place the salmon fillets on the four small pieces of pastry, then spread over equal quantities of the creamed mushrooms.

Moisten the edges of the pastry with water, top with the larger pieces of pastry and press around the fillet to seal. Crimp the pastry edge using your thumb and fore finger.

Glaze with the beaten egg yolk then snip two holes in the top using scissors. Transfer to a lightly oiled baking sheet and cook for 25 minutes or until the pastry is golden.

Serve with the potatoes in herb butter and the fresh vegetables.