salmon en croute
I’m not quite sure where this came from. I was sitting at work five minutes before leaving, and salmon en croute popped in to my head. I hadn’t tried cooking it before so I grabbed a few things on the way home and this is what I ended up with. I was pretty pleased with the result.
I started with what would be called a duxelle in a Beef Wellington. I made a creamy leek version. I fried some crushed fennel seeds in butter and oil, and once sizzling in I threw in sliced leeks. After softening I added a splash of white wine and then tasted it. Salt & pepper, and it needed a twang so a tiny splash of white wine vinegar fixed that. Then a glug of cream and allowed to simmer a little, then at the last minute an egg yolk to help hold structure and add a layer of richness. I then blitzed to take the lumps out.
Then I turned to the pastry, which I bought that great frozen stuff, simply shaping into rectangles a little bigger than my salmon fillets. I sliced the salmon in half horizontally, spooned some creamy leeks on and sandwiched the fish back together. Then I laid it in the pastry, added a lid, slashed for effect and brushed with the leftover egg white from earlier. 20 mins in a hot oven, and I got a crispy, fishy, creamy dinner. I love biting through pastry and feeling something warm and soft inside, both comforting and exciting. Great!
You didn’t make this up! You obviously copied Jamie’s recipe, almost word for word!!
I’m definitely not shy about saying if I’ve cooked something of Jamie’s, just take a look around! Guess I must’ve picked it up along the way.
Jamie Oliver recipe!!!! Even the photo!!!
Angeles. Spain
Why do so many people think I’ve copied this? I have so many recipes credited to different chefs including Jamie Oliver on this site. The photo is 100% mine. Jamie would never have such a poorly lit photo.
not original
Well very few recipes are original. This is over 14 years old at this point so I can’t truly recall where I got the idea.