Salmon En Croûte with Roasted Veggies and Cream Sauce

AuthorSylvieCategory, DifficultyIntermediate

Hey lovely people! What are your Christmas cooking plans? Hope you have it all figured out. This year, I am serving a beautiful salmon en croûte with roasted veggies and a creamy wine sauce. Two gorgeous salmon fillets stuffed with softened butter, spinach, mustard, dill, lemon zest, and chopped almond, then wrapped with puff pastry and baked until the croûte is golden and the fish is deliciously flaky. Best served with white wine! It looks festive on your table and tastes just amazing. It might look intimidating but actually it's not very hard to put together. Believe me, everyone will be very excited when you cut it on the table. Here's the recipe!

Yields10 Servings
Prep Time1 hrCook Time1 hrTotal Time2 hrs
For The Salmon
 2 * 750g Blue Tide center cut skinless salmon fillets, trimmed to same size
 1 tsp olive oil
 4 garlic cloves, crushed
 300 g baby spinach
 Salt to taste
 Black pepper to taste
 80 g softened butter
 2 tbsp whole grain mustard
 ¼ cup chopped dill
 2 tbsp lemon zest
 3 tbsp chopped almond
 2 * 400g puff pastry, thawed
 1 large egg, beaten
 Fleur de sel for the crust
 5 berries mix for the crust, coarsely ground
 Lemon wedges to serve
For The Roasted Veggies
 400 g baby potatoes, washed and quartered
 300 g baby carrots, washed
 300 g chestnuts, skin cut and soaked in water overnight
 200 g onions, peeled and quartered
 1 ½ tbsp olive oil
 Salt to taste
 Black pepper to taste
 6 French thyme sprigs
For The Cream Sauce
 3 tbsp unsalted butter
 1 ½ tbsp all purpose flour
 2 garlic cloves, peeled
 ½ cup white wine
 ¾ cup cooking cream
 1 tbsp lemon juice
 Salt to taste
Roast The Root Veggies
1

Place a small pan on medium heat. Add the olive oil, garlic, and pan-fry for 1 minute. Add the spinach in batches, season with salt, and let them wilt while stirring until all the liquid evaporates. Remove from heat and let it completely cool.

2

Preheat the oven to 200°C. Line 2 large trays with parchment paper.

3

Place the potatoes, carrots, chestnuts, and onions on the tray. Drizzle with olive oil, season with salt and pepper, add the thyme, and toss. Bake for 40 Minutes.

4

To prepare the salmon filling, combine the softened butter, spinach, mustard, dill, lemon zest, and chopped almond in a small bowl.

5

Pan dry the salmon fillets very well and season on both sides with salt and pepper. Spread the filling evenly on 1 fillet, then top it with the other. Place the first puff pastry sheet on the tray and top it with the stuffed salmon. Trim the pastry to have about a 6 cm border, then brush it with egg wash, and season it. Place the second puff pastry on top and trim. Gently press the pastry around the fish, fold its borders, and seal it using a fork. Generously brush all sides with egg wash, then gently decorate using the back of a pairing knife. Sprinkle with fleur de sel and 5 berries mix. Bake for 30-35 Minutes until the pastry is golden.

6

To prepare the sauce, melt the butter in a small sauce pan. Add the flour, stir, then add the garlic, and cook on medium heat for 2 minutes. Add the wine and simmer until reduced by half. Pour the cream, let it simmer for 2 minutes, then add the lemon and season to taste. Discard the garlic. Turn the heat off and keep warm.

7

Remove the tray from the oven and let the salmon rest for 5 minutes before cutting. Cut the salmon en croûte using a sharp serrated knife, serve with the veggies, cream sauce, and lemon wedges. Enjoy!

Ingredients

For The Salmon
 2 * 750g Blue Tide center cut skinless salmon fillets, trimmed to same size
 1 tsp olive oil
 4 garlic cloves, crushed
 300 g baby spinach
 Salt to taste
 Black pepper to taste
 80 g softened butter
 2 tbsp whole grain mustard
 ¼ cup chopped dill
 2 tbsp lemon zest
 3 tbsp chopped almond
 2 * 400g puff pastry, thawed
 1 large egg, beaten
 Fleur de sel for the crust
 5 berries mix for the crust, coarsely ground
 Lemon wedges to serve
For The Roasted Veggies
 400 g baby potatoes, washed and quartered
 300 g baby carrots, washed
 300 g chestnuts, skin cut and soaked in water overnight
 200 g onions, peeled and quartered
 1 ½ tbsp olive oil
 Salt to taste
 Black pepper to taste
 6 French thyme sprigs
For The Cream Sauce
 3 tbsp unsalted butter
 1 ½ tbsp all purpose flour
 2 garlic cloves, peeled
 ½ cup white wine
 ¾ cup cooking cream
 1 tbsp lemon juice
 Salt to taste

Directions

Roast The Root Veggies
1

Place a small pan on medium heat. Add the olive oil, garlic, and pan-fry for 1 minute. Add the spinach in batches, season with salt, and let them wilt while stirring until all the liquid evaporates. Remove from heat and let it completely cool.

2

Preheat the oven to 200°C. Line 2 large trays with parchment paper.

3

Place the potatoes, carrots, chestnuts, and onions on the tray. Drizzle with olive oil, season with salt and pepper, add the thyme, and toss. Bake for 40 Minutes.

4

To prepare the salmon filling, combine the softened butter, spinach, mustard, dill, lemon zest, and chopped almond in a small bowl.

5

Pan dry the salmon fillets very well and season on both sides with salt and pepper. Spread the filling evenly on 1 fillet, then top it with the other. Place the first puff pastry sheet on the tray and top it with the stuffed salmon. Trim the pastry to have about a 6 cm border, then brush it with egg wash, and season it. Place the second puff pastry on top and trim. Gently press the pastry around the fish, fold its borders, and seal it using a fork. Generously brush all sides with egg wash, then gently decorate using the back of a pairing knife. Sprinkle with fleur de sel and 5 berries mix. Bake for 30-35 Minutes until the pastry is golden.

6

To prepare the sauce, melt the butter in a small sauce pan. Add the flour, stir, then add the garlic, and cook on medium heat for 2 minutes. Add the wine and simmer until reduced by half. Pour the cream, let it simmer for 2 minutes, then add the lemon and season to taste. Discard the garlic. Turn the heat off and keep warm.

7

Remove the tray from the oven and let the salmon rest for 5 minutes before cutting. Cut the salmon en croûte using a sharp serrated knife, serve with the veggies, cream sauce, and lemon wedges. Enjoy!

Salmon En Croûte with Roasted Veggies and Cream Sauce
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