Salmon En Croute
Member recipe by eve2000
Tender salmon incased is a creamy dill sauce wrapped in delicious puff pastry. Lovely, tasty food with little effort, a great supper for busy days!
- For the sauce
- 1 1/2 tablespoon of sunflower or rapeseed oil for frying
- 1 small onion, finely diced
- medium sized bunch of dill
- 1 small garlic clove, finely chopped or minced
- 250ml double cream
- four biggish fillets of salmon, get the most natural looking colour
- 1 packet of ready-rolled puff pastry
- 1 egg, lightly beaten
- First make the sauce, put the oil in the pan and heat up. Add the onion and cook for 5 to 10 minutes or until soft. Add the garlic. Chop up the dill and add or snip into the onions with some scissors. Add the cream and stiring all the time, bring up to a simmer. Let it thicken a bit and then pour into a bowl and leave to cool. Wait at least for 30 minutes, don't putin the fridge.
- preheat the oven to 190c/170c fan/gas mark 5. Take the pastry out of the fridge 10 minutes before you use it. Place on to a floured surface roll so it is just a bit thinner. When you buy it, it is too thick. Arrange your salmon on to the middle of thepastry, putting them one after the other to make a long line of salmon. Spoon your cooled, thicken sauce on top and spread with a knife. Lift the ends of the pastry and put them together in the middle. Or bring them together in the middle seal together then roll up, creating a roll of pastry on top.
- Seal the end of the pastry and brush with the beaten egg. Put into the oven for 45 minutes or until puffed and golden brown. Eat and enjoy with mashed or boiled new potatoes and vegetables.