Saturday was a half-sunny/half drizzly day and so we decided to stay in for most of it. The better half is flat out from his hectic few days in Germany with meetings and needed some time to recover anyway, which suited me and the babies fine. We agreed to meet up with a good friend G and her adorable little chihuahua Ted to stroll in the park and then to the local pub for one (more like 4 in the end) beers. In evening, we (or the better half decided to make Salmon En Croute. I have no idea what that was, or how it would taste, or why on earth anyone would encase fish in a pastry, with odd green paste filling. Give it a try, the better half said. Fine I grumbled. AND its not Friday (my only fish day) so I was giving up a lot. This better be worth it (mumble mumble).
How did it taste? Surprisingly, I liked it. Something we will definitely make in the future – especially on Fridays. Didn’t take too much preparation time either. Salmon Encroute – you have my two fins, I mean thumbs, up. Recipe below.
- 500grams boneless salmon fillet (de-skinned)
- 3 cloves of garlic
- 2 shallots
- 1 red pepper
- 4 chestnut mushrooms
- 1 lime
- 2 bags of watercress, spinach and rocket mix
- 250 grams mascarpone cheese
- some unsalted butter (to fry with)
- 375 grams of jus roll ready made pastry (yes we were lazy)
Chop chestnut mushrooms and shallots together
Fry chopped chestnut mushrooms and shallots with a little unsalted butter in a pan on a low heat – make sure it does not burn
Chop red pepper and put into frying pan of mushrooms and shallots. Add juice on 1 lime (less if you don’t like the taste of lime very much)
Put the mix of watercress, rocket and spinach in a blending jug, add mascarpone cheese and blend together until a smooth paste is formed
Add a table spoon each of Dill and Chive to salad and mascarpone mixture as above. Blend all together till smooth
Whip out your salmon and de-skin (Please be careful with sharp knives!!)
Because it was Salmon Encroute, the better half decided to show off his artistic flair and shape the salmon fillets into a fish. Yes, that is a peppercorn pretending to be the fish’s eye.
Roll out the cheat shortcrust pastry jus roll. Don’t forget to put it in the microwave for 10 seconds to that it does not tear – we made the mistake with the first one.
P;S: It is better to roll out the shortcrust pastry onto the baking dish that you are going to bake the fish in – read on and you will see why this is a good idea. Haha.
Place the fish on the rolled out shortcrust pastry and cover the fish with the frying mixture of chestnut mushrooms, red pepper and shallots
Top fish with blended mixture of spinach, watercress, rocket, dill, chives and mascarpone cheese. Make sure you cover the whole fish like below:
Place another sheet of Jus Roll pastry to cover the fish and pinch in the sides. You can fashion a tail if you want – like the better half did
Pinch in sides to make sure that the filling does not seep out much – this will inevitably happen a little, so pinch tight!!
The better half decided to give our fish more authenticity by using a knife to draw some scales on. Perhaps he has a future in Salmon Encroute scale designing?!
Beat and egg and brush over fosh to give it that warm golden-brown look when it comes out of the over
Perhaps next time, we won’t be too silly and place the fish on the baking tray BEFORE decorating it. Who needs a crane to lift the fish when you have all sorts of lifting instruments in the kitchen?! Hahahaaha. All fun and games eh?!
Turn oven on and bake at 200 deg for 30 minutes – or until the top is golden brown
Voila!! One Salmon En Croute baked!
Do some plate designing, ala Michelin style
Using a sharp knife, slice how much you want. Garnish with vegetables of your choice – we boiled some sweet-pea snaps, carrots and broccoli
And there you have it. Saturday night dinner sorted. 🙂
Happy cooking lovelies!