Salmon En Croute with spinach and Gruyere cheese

Salmon En Croute with spinach and Gruyere cheese 

Makes 4 portions


1 pound skinless salmon filet, whole or cut into 2 or 4 portions, seasoned with salt and black pepper.


1 sheet puff pastry thawed.


8oz - fresh spinach wilted in a pan, cooled and squeezed as dry as possible.


¼ cup chopped shallot, scallion or leek, sautéed with 1 tablespoon of butter until soft but not browned.


¼ cup heavy cream and 4oz shredded gruyere cheese and simmer for a few minutes to reduce.

Add the spinach and ¼ tsp grated nutmeg, toss until combined.


-Leave whole or divide the puff pastry into 2 or 4 equal pieces, roll with a rolling pin to fit the filet with enough overhang to fold it over and seal on all sides, ( if you want to decorate the top save some puff pastry and cut into a fish shape or what ever you like)

- Divide the filling into 2 -4 or 8 portions.

- Place the puff pastry on a sheet pan lined with parchment paper, put one portion of filling on the puff pastry and place a filet on it and then top with another potion of filling, fold the puff pastry over and seal the edges with the tins of a fork.

- Brush with 1 whisked egg yolk

Bake at 375 degrees F for 25 to 30 min. 150 degrees internal temperature. 






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