Creamy Dill Salmon En Croûte - Salmon in Puff Pastry
Delicious fresh salmon wrapped in a puff pastry parcel with a creamy dill sauce. We create individual portions of Salmon En croute which can be made ahead and cooked from frozen. A perfect fish recipe for the whole family, that suits any occasion.
Save This Recipe
Pin
Print Recipe
Servings: 4
Calories: 1154kcal
Ingredients
- 4 Salmon Fillets
- 500 g Puff Pastry
- 30 g Butter
- 30 g Plain Flour
- 400 ml Milk
- 1 Onion
- 1 Bay Leaf
- 0.5 tsp Peppercorns
- 1 tsp Wholegrain Mustard
- 50 g Gruyere Cheese
- 1 tbsp Fresh Dill, finely chopped
- 0.5 tbsp Fresh Parsley, finely chopped
- 1 Egg, beaten
Instructions
- Preheat the oven to 180°C (350°F) and prepare a baking tray by lining it with greaseproof paper.
- Melt the butter in a medium-sized saucepan over medium heat. Once melted, add the flour and stir continuously to form a smooth paste (roux). Cook for 1-2 minutes, then set aside to cool slightly.
- Pour the milk into a separate saucepan. Roughly chop the onion and add it to the milk along with the bay leaf and peppercorns. Heat gently over low heat until the milk begins to simmer. Allow it to simmer for 5-10 minutes to absorb the flavours.
- Strain the milk into a bowl using a sieve, discarding the onion, bay leaf, and peppercorns. Slowly pour the strained milk into the flour and butter mixture (roux), stirring constantly with a whisk over a low heat to prevent lumps from forming. Continue stirring until the sauce thickens to a smooth, velvety consistency.
- Add the wholegrain mustard and grated Gruyère cheese to the sauce. Stir over low heat until the cheese is fully melted and the sauce is well blended.
- Stir in the chopped fresh dill and parsley, mixing well to evenly distribute the herbs throughout the sauce. Remove the pan from the heat and set the sauce aside to cool completely.
- Roll out the puff pastry on a lightly floured surface to a thickness of about 0.5 cm (1/4 inch). Cut the pastry into 4 equal squares, then slice each square in half to create 8 rectangles.
- Remove the skin from the salmon fillets and place one fillet on top of 4 of the pastry rectangles.
- Spoon a generous amount of the cooled sauce over each salmon fillet, ensuring that it is evenly covered.
- Brush the edges of the pastry around the salmon with the beaten egg. Roll out the remaining 4 rectangles slightly larger than the bottom pieces to cover the filling easily. Place the larger pastry rectangles on top of the salmon and crimp the edges with a fork to seal them tightly.
- Score the tops of the pastry with a criss-cross pattern using a sharp knife. Brush the tops generously with the beaten egg to give the pastry a golden finish when baked.
- Transfer the salmon parcels to the prepared baking tray. Place the tray in the preheated oven and bake for 30 minutes until the pastry is golden brown and crisp and the fish is cooked all the way through.
- Remove the salmon en croûte from the oven, allow the parcels to rest for a few minutes before serving.
Recipe Notes
- Ensure the puff pastry is rolled out evenly to avoid uneven cooking. Be sure to seal the pastry edges well to prevent the sauce leaking out whilst baking. Allow the parcels ample space between them as they bake for expansion and more effective cooking.
-
Alternative Ingredients/Substitutions:
- Gruyère Cheese: Substitute with cheddar or a similar melting cheese if Gruyère is unavailable.
- Fresh Herbs: Use dried dill and parsley if fresh herbs are not on hand, but reduce the quantity by half as dried herbs are more concentrated.
-
Storage Suggestions:
- Fridge: Store leftovers in an airtight container for up to 2 days.
- Freezer: Freeze unbaked salmon en croûte for up to 3 months. Bake from frozen and lengthen the cooking time to ensure it cooks all the way through.
Nutrition Estimate
Calories: 1154kcal | Carbohydrates: 70g | Protein: 53g | Fat: 73g | Saturated Fat: 22g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 35g | Trans Fat: 0.3g | Cholesterol: 177mg | Sodium: 546mg | Potassium: 1152mg | Fiber: 3g | Sugar: 7g | Vitamin A: 657IU | Vitamin C: 3mg | Calcium: 306mg | Iron: 5mg