Salmon sen croûte served on a platter

Salmon en croûte with ginger & raisins

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(1 ratings)

Prep: 40 mins Cook: 40 mins plus chilling and cooling

More effort

Serves 8

Make this salmon centrepiece, encased in pastry and stuffed with ginger and raisins, for a special occasion. It's lovely served with a watercress salad

Nutrition and extra info

Nutrition: Per serving

  • kcal893
  • fat71g
  • saturates33g
  • carbs30g
  • sugars8g
  • fibre2g
  • protein33g
  • salt1g
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Ingredients

  • 100g butter, softened
    Butter

    Butter

    butt-err

    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 40g blanched almonds, chopped
  • 40g currants
  • 4 balls stem ginger in syrup, very finely chopped
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • grating of nutmeg
    Nutmeg

    Nutmeg

    nut-meg

    One of the most useful of spices for both sweet and savoury

  • 500g block puff pastry
  • 1½ tbsp semolina
    Semolina

    Semolina

    sem-oh-leen-ah

    Semolina flour is pale-yellow in colour, high in gluten and used for traditionally made pasta,…

  • 2 salmon side portions (about 500g each) cut from the middle, boneless and skin removed
    Salmon

    Salmon

    sam-on

    With its delicate, sweet flesh and wide availability, salmon is one of the most popular fish.…

  • ½ lemon, juiced
    Lemon

    Lemon

    le-mon

    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 1 egg yolk
  • 2 tbsp milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

For the sauce

  • 15g butter
    Butter

    Butter

    butt-err

    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 shallot, very finely chopped
    Shallot

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 1½ tsp plain flour, plus extra for dusting
  • 350ml double cream
  • 1½ tsp Dijon mustard
  • 1 tbsp each finely chopped parsley and chervil (or 2 tbsp chopped parsley)
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 2 tarragon sprigs, leaves picked and chopped
    Tarragon

    Tarragon

    ta-ra-gon

    A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…

  • ½ lemon, juiced
    Lemon

    Lemon

    le-mon

    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

Method

  1. Mash the butter, almonds, currants, ginger and nutmeg together with a fork. Divide the pastry in two, making one piece slightly larger – this will be the top. 

  2. Roll out the smaller piece of pastry, for the base, on a lightly floured surface until it is large enough to fit the fish with a 2.5cm border all the way around it. Put this onto baking parchment or a non-stick metal baking sheet. Sprinkle the semolina over the pastry base.

  3. Place one piece of the salmon on the pastry. Sprinkle over some lemon juice, season and spread the butter mixture over the top of it. Place the other half of the salmon, with the side that had the skin on it facing upwards, on top of the butter. Brush any excess semolina off the edges of the pastry. Mix the egg yolk and milk together and use to brush the pastry around the salmon. Roll out the rest of the pastry to fit the top and, once you’ve laid it over, pinch the pastry edges together to seal. Use the excess pastry to make shapes to decorate the top. Chill for 30 mins and heat the oven to 200C/180C fan/gas 6.

  4. Brush the salmon parcel with more egg wash and put in the oven for 40 mins. While it’s cooking, make the sauce. Melt the butter in a small pan and fry the shallot until it softens. Add the flour and stir for 1 min. Take the pan off the heat and gradually pour in the cream. Put it back on the heat and gently bring to the boil. Turn the heat down, add the rest of the ingredients and simmer for a couple of minutes until the flavours of the herbs come through. Check for seasoning. 

  5. Leave the salmon to cool for about 10 mins, then move it onto a warm serving platter and serve with the sauce. Serve it with a watercress salad and little waxy potatoes.

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