Salmon en croute with pea puree
Salmon en croute is a stunning dish featuring tender salmon wrapped in flaky puff pastry and served with a vibrant pea and herb purée. This elegant recipe balances rich seafood flavors with fresh greens, perfect for any special occasion.
Cook time 30 min
Prep time 30 min
Ingredients:
3 cup peas1 tbsp spearmint
1 tbsp fresh parsley
1 cup sour cream
2 tbsp lemon zest
1/2 cup scallions
2 sheets puff pastry
2 lb salmon
1 egg
Salmon en croute with pea puree is a delightful and elegant dish that combines the rich, buttery flavor of salmon with the light, refreshing taste of a pea and herb puree. Encased in golden, flaky puff pastry, this recipe is not only visually stunning but also delectable. Perfect for impressing guests at a dinner party or enjoying a special family meal, this dish brings together simple yet sophisticated flavors that everyone will love.
Instructions:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Bring a pot of water to a boil and blanch the peas for about 3 minutes until bright green and tender. Drain and rinse under cold water to stop cooking.
- In a food processor, combine the peas, spearmint, parsley, sour cream, lemon zest, and scallions. Blend until smooth. Season with salt and pepper to taste. Set aside.
- On a lightly floured surface, roll out the puff pastry sheets slightly to ensure they are large enough to completely wrap the salmon fillets. Each sheet should be about the size of your salmon fillets with some extra space for sealing.
- Place one of the puff pastry sheets on the prepared baking sheet.
- Spread half of the pea purée over the pastry, leaving a border around the edges.
- Place the salmon fillet on top of the pea purée.
- Spread the remaining pea purée over the salmon.
- Carefully place the second sheet of puff pastry over the salmon, aligning with the bottom sheet.
- Press the edges together to seal, then crimp with a fork to ensure it’s sealed well. Trim any excess pastry if needed.
- Take the beaten egg and brush it generously over the top of the pastry to give it a golden brown finish when baked.
- Transfer the assembled salmon en croute to the preheated oven. Bake for 25-30 minutes, or until the pastry is puffed and golden brown.
- Allow the salmon en croute to rest for a few minutes before slicing. This helps to set the layers.
- Slice into portions and serve immediately, perhaps with a light salad or additional greens on the side.
Salmon en croute with pea puree is a must-try recipe that promises to impress both in presentation and taste. The fresh herbs in the puree complement the rich salmon perfectly, while the puff pastry adds a delightful crunch. Follow the tips provided for a flawless execution, and enjoy this gourmet dish at home with family or friends for an unforgettable dining experience.
Salmon en croute with pea puree FAQ:
Bake the Salmon en Croute for 25-30 minutes at 400°F (200°C) or until the pastry is puffed and golden brown.
The salmon is fully cooked when it reaches an internal temperature of 145°F (63°C). The flesh should be opaque and flake easily with a fork.
Yes, you can prepare the dish in advance. Assemble it and refrigerate until ready to bake. However, it's best to bake it just before serving for optimal flakiness.
If you don't have spearmint, you can substitute with fresh mint or omit it altogether for a different flavor profile.
Store leftover Salmon en Croute in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to restore crispness.
Tips:
- Thaw the puff pastry thoroughly: Make sure the puff pastry is completely thawed before you start working with it. This will make it easier to handle and will result in a better texture once baked.
- Use fresh herbs: Using fresh spearmint and parsley will enhance the flavor of the pea puree, making it taste more vibrant and aromatic.
- Chill the salmon before wrapping: Chill the salmon in the refrigerator for at least 30 minutes before wrapping it in the puff pastry. This ensures that the salmon stays firm and cooks evenly inside the pastry.
- Egg wash for a golden crust: Brush the puff pastry with a beaten egg before baking. This will give the pastry a beautiful golden-brown finish and a shiny appearance.
- Prevent soggy pastry: Place the wrapped salmon on a baking sheet lined with parchment paper to prevent the bottom of the pastry from becoming soggy during baking.
- Rest before serving: Let the salmon en croute rest for a few minutes after baking. This allows the filling to set and makes it easier to slice and serve.
Nutrition per serving
6 ServingsCalories 800kcal
Protein 44g
Carbohydrates 50g
Fiber 4.17g
Sugar 5g
Fat 45g
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