Recipe - brunch fish main courses

Individual Salmon en Croute

Cooking Time: 45 minutes

Makes: 4 servings

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Also known as Salmon Wellington, this take on a restaurant-worthy classic is actually quite simple to make and sure to impress on any special occasion! Serve for a date night, holiday meal or whatever night calls for something a little ‘extra’. Superb option for Sunday Brunch, too! Serves 4

Ingredients

4 (6-8 oz) boneless, skinless salmon fillets

2 tbsp butter

1 shallot chopped

2 garlic cloves minced

Salt and pepper to taste

Splash white wine, optional

5 oz fresh baby spinach

2 tbsp plain bread crumbs

1/4 cup shredded parmesan cheese

4 oz crème fraiche (or sour cream or cream cheese)

1 egg + 1 Tbsp water

1 (1lb) package puff pastry

2 Tbsp Dijon mustard

DIRECTIONS

Preheat oven to 425 F
In a pan on medium heat, melt the butter then add the shallots and sauté until they become soft and translucent.
Stir in the garlic, salt and pepper, and splash white wine if using.
Next add the spinach, breadcrumbs, parmesan cheese, and crème fraiche and sauté just until the spinach softens. Move mixture off the heat and let cool.
Make your egg wash. Crack one egg into a small bowl, add 1 tablespoon of water and a pinch of salt, and beat with a fork until combined. Set aside.
Unfold two sheets of puff pastry onto a light floured surface and cut them each in half so that you end up with 4 pieces.
Season salmon fillets with salt and pepper, then spread 1/4 of the mustard along the top of each fillet. Place a salmon fillet top side down in the middle of each piece of puff pastry.
Divide the spinach mixture into 4 equal parts and spread on each of the fillets.
Using a pastry brush (ideally silicone), brush the edges of the puff pastry with egg wash.
Starting with the longest sides, fold the pastry over the salmon. Press the shorter flaps together and trim them a bit with your knife so there’s not so much excess, then fold them over so that the salmon is encased in the pastry.
Flip the parcels over and set them seam side down on a baking sheet lined with parchment paper. Brush parcels with egg wash and using a small sharp knife, gently make slits on the top of the pastry in a cross-hatch or whatever pattern you like. This will create vents for steam and also provide a bit of design.
Bake 20-25 minutes or until the pastry is golden brown.