Squeeze dry and set aside. lay the salmon on the pastry, seson with salt and pepper. This site is protected by reCAPTCHA and the Google For the salad, combine the crème fraiche with lemon juice, vinegar and EVOO to thin it out a bit. Sieve to remove the liquid. We never put additives or preservatives into our food. Cook time: 30 minutes. 2 cloves garlic. Salmon en Croute. Then roll out a slightly larger piece for the top. Prep Time: 45 minutes. Then you can remove it from the heat, and set aside to drain. Preheat the oven to 200c. Please Note: The details above are correct as of 8 December 2020 but as we are constantly improving our recipes it is essential to check the label on the packaging. Oil. Registered in England No. Place in a bowl with the crème fraîche and lemon juice. Method. Season with a bit of salt and pepper and sprinkle about ¼ teaspoon of chicken bouillon granules, set aside. Allow to cool a little, then place the spinach between sheets of kitchen paper and squeeze out any excess liquid. Heat the oil in a frying pan and add the onion. Seal it to the bottom bit of puff and try to minimise air bubbles/gaps. Electric 200°C-190°C, To our newsletter for offers, competitions and fun stuff! customersupport@waitrose.co.uk, You can also add it to one of your existing cookbooks, Send a link to this recipe to a friend or your own e-mail address as a reminder, A knob of butter Peel and finely chop the shallots, roughly chop the spinach, then pick and chop the parsley leaves. Place the filled fillet on top and with a wet finger, moisten the edge. 1 tbsp crème fraîche, plus extra for the sauce Trim the edges so that you have a rim around the fillet and crimp the edge with a fork. Privacy Policy and 4. Sittingbourne If you are unable to use JavaScript 500g salmon fillet (from the thickest part of the fish) trimmed, skinned and boned Price per serving: about £2.80 . Jan 19, 2015 - This great recipe was originally posted on March 8th 2011, when I was using another blogging site! Unroll the pastry and place the salmon in the centre. is not enabled on your browser. Method. To serve, use a fish slice to support the delicate en croute whilst gently carving using a serrated knife. https://www.bbcgoodfood.com/recipes/ultimate-makeover-salmon-en-croute This en croute is quite high, so you need a piece for the top that’s bigger than the one for the bottom. by email at With a wooden spoon, squeeze the juice out and save it for a sauce. Check other Chardonnays from around the world but avoid the monster US or Australian ones as these will overpower the dish. I am totally making this next week! Small handful finely chopped parsley https://www.bbcgoodfood.com/recipes/salmon-greens-creme-fraiche Then add the filling and fold the fillet back as it was (except now with the filling running through it). 100g Yeo Valley 0% crème fraiche; an egg; Method: Preheat the oven to 180C. Salmon (54%) [Fish], Puff Pastry (35%) (Wheat Flour, Butter [Milk], Water, Salt), Spinach (3%), Mascarpone [Milk] (Acidity Regulator: Citric Acid), Crème Fraiche [Milk] (Preservative: Potassium Sorbate), Dill, Capers (Water, Salt, White Wine Vinegar), Lemon Juice, Free Range Pasteurised Egg Yolk, Garlic, Granulated Sugar, Salt, Rapeseed Oil, Basil, White Wine Vinegar (Antioxidant: Sulphur Dioxide), Sunflower Oil, Juniper Berries, Black Pepper. Place the king prawns on top of the spinach. Garnish with fronds and herbs of choice. https://www.yummly.co.uk/recipes/sauce-creme-fraiche-salmon Add the fennel and cucumber, radishes and onion, and toss to coat. Add the spinach and parsley to the salmon, then add the lemon juice, creme fraiche and season well. 3. Season both sides of the fillet. Lay the stems of asparagus on thp of the slmon length wise and then top with puree. on your browser, you can place your order by contacting our Thanks! 500g puff pastry, or … Preheat oven to 180°C Fan/200°C Electric/Gas 6. 8g fresh basil. Make sure you leave to rest for 15 minutes, then carve with a serrated knife, and use a fish slice to keep the slices nice and neat, Serve with some roasted, crushed new potatoes, tenderstem broccoli, sautéed leeks and a gravadlax sauce (see below), Try it with a warm salad of asparagus tips, roasted beetroot wedges, fresh dill and pea shoots, and a drizzle of a zingy salsa verde dressing, Two lightly seasoned salmon fillets (seasoned with salt and lemon juice) are sandwiched together with our rocket, caper, lemon, crème fraiche & dill mix before being hand wrapped in all butter puff pastry by the pastry team, It is decorated with a little fish and glazed with free range egg yolk and sprinkled with blended juniper berries. £35.00 Serves 6 (1200g) 2. Follow the oven guidelines but cook for 60 mins at 180°c Fan/200°c Electric/Gas 6 and allow to rest for 15 mins before serving. Peel and finely chop the shallots, roughly chop the spinach, then pick and chop the parsley leaves. Cook for a couple of minutes. Add crème fraîche, a little white wine and seasoning to taste. Although every effort has been taken to remove all bones, some may remain. 3. Gas Mark 6-5. Fan 180°C-170°C, Serves 4. © Copyright COOK Trading Ltd 2020 Roll out the pastry to 5mm thick, cut a piece that'll fit your fillet with a 2.5-3cm border and place it onto a heavy baking tray lined with baking parchment. 5. 3. Heat the oven to 210 degrees. brush the margins with the egg wash. lay the top pastry over the salmon and per to seal edges. Olive oil. Trim the edge leaving a 1 inch boarder. 1 beaten egg . Do check your junk folder if you’re not seeing our emails. This product has been made in a kitchen that uses nut ingredients, Peas & Leeks with a Lemon and Herb Butter, The COOK Kitchen The Fabulous Baker Brothers' Salmon en croûte, 1 tbsp crème fraîche, plus extra for the sauce, 500g salmon fillet (from the thickest part of the fish) trimmed, skinned and boned, The Waitrose & Partners farm, Leckford Estate. Lightly beaten egg, for glazing 1. I've got a great recipe for you all. 1 packet (500g) puff pastry. 2. 200gm crème fraîche 500gm thick, skinless salmon fillet, pin-boned 500gm puff pastry sheets 1 large egg, whisked. We use cookies to provide you with a better service on our websites. Line a large baking tray with greaseproof paper and brush it with a little oil. 180g cream cheese. , radishes and onion, and seasoned it lightly with some salt and pepper set! Extra pastry to decroate the top salmon in the centre then add the spinach, parsley and pinch... 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