Salmon En Croute With Watercress Recipes

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SALMON EN CROUTE



Salmon en Croute image

Variation of salmon en croute (aka Salmon Wellington). Serve with a side of rice, asparagus, and/or spinach on Bastille Day.

Provided by Salvatore A. Lenzo

Categories     World Cuisine Recipes     European     French

Time 1h18m

Yield 4

Number Of Ingredients 15

2 tablespoons olive oil, divided
½ onion, chopped
1 cup chopped fresh mushrooms
2 teaspoons minced garlic, divided
salt and ground black pepper to taste
1 cup baby spinach
1 tablespoon all-purpose flour, or as needed
2 sheets frozen puff pastry (such as Pepperidge Farm®), thawed
1 (1 1/2-pound) boned, skinned salmon fillet
½ teaspoon smoked paprika, or more to taste
1 egg, beaten
½ cup mayonnaise
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
½ teaspoon dried dill

Steps:

  • Heat 1 tablespoon oil in a large skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add mushrooms and 1 teaspoon garlic; cook and stir until mushrooms are soft, about 5 minutes. Season with salt and black pepper. Transfer onion and mushroom mixture to a small bowl.
  • Heat remaining 1 tablespoon oil in the same skillet. Add remaining 1 teaspoon garlic; cook and stir until fragrant, about 30 seconds. Add spinach; cook and stir until wilted, 3 to 5 minutes. Season with salt and black pepper. Transfer to another bowl.
  • Preheat oven to 350 degrees F (175 degrees C). Line a glass baking dish with parchment paper.
  • Dust work surface with flour. Lay 1 puff pastry sheet out on work surface. Spread onion and mushroom mixture evenly across pastry, leaving a 1/2-inch border. Center salmon on top. Sprinkle paprika over salmon and top with wilted spinach. Cover with second puff pastry sheet. Fold over and crimp edges to seal. Brush top with beaten egg. Transfer to baking dish.
  • Bake in the preheated oven until pastry is golden, 40 to 45 minutes. Remove and let stand for 5 minutes. Slice into 4 portions.
  • Whisk mayonnaise, lemon juice, Dijon mustard, and dill together in a small bowl. Spoon sauce onto 4 plates and place a piece of salmon on each.

Nutrition Facts : Calories 1205.9 calories, Carbohydrate 60.8 g, Cholesterol 131.6 mg, Fat 85.7 g, Fiber 2.6 g, Protein 47.8 g, SaturatedFat 18.3 g, Sodium 652.6 mg, Sugar 2.4 g

SALMON EN CROUTE WITH WATERCRESS



Salmon en Croute with Watercress image

This is a fillet of salmon on a bed of herby cream cheese and watercress, wrapped in puff pastry.

Provided by redadmiral

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 35m

Yield 4

Number Of Ingredients 9

1 cup watercress, or as desired
½ lemon, zested and juiced
1 (8 ounce) package cream cheese, softened
1 clove garlic, minced
1 teaspoon dried dill weed
1 teaspoon dried parsley
1 (17.5 ounce) package frozen puff pastry, thawed
2 boneless, skinless salmon fillets
1 egg, beaten

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Place watercress in a sieve, pour boiling water over to wilt it, and drain on paper towels. Combine wilted watercress with lemon zest in a small bowl. Mix cream cheese, garlic, dill, and parsley together in a separate bowl.
  • Roll out 2 puff pastry sheets gently on a work surface until slightly larger than length of salmon fillets; cut sheets in half. Place 1/2 watercress mixture in center of each sheet. Spread 1/2 cream cheese mixture over watercress. Center salmon fillets on top of cream cheese mixture; squeeze lemon juice over each.
  • Brush the edges of the pastry with some of the egg. Fold top and bottom of pastry over the salmon; trim edges to remove excess pastry. Press pastry seams together with your fingers to seal. Transfer wrapped fillets, seam-side down, to baking sheet. Brush top with beaten egg.
  • Bake in preheated oven until pastry is golden brown, 20 to 25 minutes.

Nutrition Facts : Calories 976.3 calories, Carbohydrate 58.8 g, Cholesterol 133.6 mg, Fat 70.9 g, Fiber 2.6 g, Protein 27.5 g, SaturatedFat 25.2 g, Sodium 517.1 mg, Sugar 1.1 g

NEXT LEVEL SALMON EN CROûTE



Next level salmon en croûte image

Take salmon en croûte to chef standard. Succulent salmon, cream cheese and dill are encased in crisp puff pastry with a pickled cucumber side

Provided by Barney Desmazery

Categories     Main course

Time 1h10m

Yield Serves 6-8

Number Of Ingredients 15

50g flaky sea salt
25g demerara sugar
2 x 500g skinless, boneless salmon fillets
75g watercress, chopped
200g cream cheese
2 tbsp fresh dill sprigs, chopped
1 lemon, zested and juiced
pinch smoked salt (optional)
500g block all-butter puff pastry
flour, for dusting
2 eggs, yolks only, beaten
1 cucumber, peeled, halved, deseeded and sliced
1 red onion, finely sliced
100ml cider vinegar
1 tbsp sugar

Steps:

  • The day before you want to assemble the en croûte, mix the salt and sugar in a bowl. Scatter half of the mix over a tray, then lay one of the salmon fillets on top, skinned-side down, and scatter with more of the salt mix. Lay the second fillet on top, skinned-side up, and sprinkle over the rest of the salt mix. Cover, then place another tray on top. Weigh the tray down with a couple of tins and put in the fridge for up to 48 hrs, or for at least 12 hrs (the longer you leave it, the firmer the salmon will be).
  • When you're ready to assemble the en croûte, unwrap the salmon fillets, rinse them in cold water and dry with kitchen paper, then set aside. Put the watercress, cream cheese, dill, lemon zest and juice, smoked salt (if using) and a generous grinding of pepper into a bowl and mix well, then set aside.
  • Line a baking tray with parchment. Roll out half of the pastry on a lightly floured surface so it's 2.5cm larger in diameter than the salmon fillet, then drape it over the lined baking tray. Place one of the fillets on the pastry, skinned-side down, and spread with the cream cheese mix, then lay the second fillet on top, skinned-side up. Brush the edge of the pastry with a little of the beaten yolk. Roll out the rest of the pastry to fit, then drape it over the salmon and tuck it in at the sides. Trim the edges and crimp or press with a fork to seal. Brush with more beaten yolk, then put the en croûte in the fridge for 30 mins before using a spoon to create a scale-like effect along the top of the pastry. Chill for up to 24 hrs or for at least another 30 mins.
  • Heat oven to 220C/200C fan/gas 7. Bake for 20 mins, then glaze with the remaining yolk. Lower the heat to 180C/160C fan/gas 4 and bake for 20 mins more, then remove and leave to stand for 10 mins.
  • To make the pickle, put the cucumber and onion in a bowl. Tip the vinegar, sugar and a pinch of salt into a pan and bring to the boil. Once the sugar has dissolved, pour over the veg, toss well and set aside. Can be made up to two days ahead and kept in the fridge. Slice the en croûte into six portions and serve with the pickled veg on the side.

Nutrition Facts : Calories 619 calories, Fat 43 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 32 grams protein, Sodium 2.1 milligram of sodium

SALMON & FENNEL EN CROUTE WITH WATERCRESS SAUCE



Salmon & fennel en croute with watercress sauce image

The perfect way to serve pastry for a light but filling meal

Provided by Sara Buenfeld

Categories     Dinner, Main course, Supper

Time 1h

Number Of Ingredients 10

2 fennel bulbs (approx 375g/13oz) halved and very thinly sliced
1 Spanish onion (red onion)
25g butter
2 garlic cloves , sliced
50g chopped watercress
500g pack puff pastry
4 skinless, boneless salmon fillets , preferably organic
1 egg , beaten
half a 85g bag watercress
200g tub crème fraîche

Steps:

  • Fry the fennel and onion in the butter for 5 mins. Add the garlic, fry for 5 mins more until the veg is soft, then stir in the watercress.
  • Cut the pastry into 4 pieces, then roll each piece to approx 22cm square. Spoon a quarter of the veg onto one half of each piece of pastry and spread to approx the shape of the salmon fillet. Put the fish on top, then brush round the pastry with egg, fold over and seal. Trim the pastry to make 4 parcels, then decorate with the trimmings.
  • For the sauce, whizz all but 4 sprigs of watercress with the crème fraîche and seasoning. Heat until bubbling when ready to eat. Heat oven to 220C/fan 200C/gas 7. Brush the parcels with egg, then bake for 15 mins until golden. Serve parcels on a pool of sauce, garnished with the reserved watercress. Serve with new potatoes and green beans or salad.

Nutrition Facts : Calories 983 calories, Fat 70 grams fat, SaturatedFat 31 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 37 grams protein, Sodium 1.35 milligram of sodium

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