I had to attend a course last Monday and mom was coming over for dinner in the evening. There wasn’t much time to prepare an elaborate meal, and so I thought that this would be perfect, seeing that mom enjoys salmon. I used ready made puff pastry in this case. It simply is not worth the effort to make your own puff pastry, I think. Perhaps if I had alot of extra time at my disposal, I just might be crazy enough to try it one day. Till then, I think Pampas is good enough.
For this dish, I added some mushrooms for extra flavour. If you do not like mushrooms, or would like to do without the hassle, you can omit them. I served my salmon en croute with some salad by the side.
Recipe (serves 4):
750g salmon fillet, boneless
400g puff pastry block
150g brown swiss mushrooms, diced
1 small red onion, chopped
1 tbsp unsalted butter
1/4 cup whipping cream
1 small sprig of thyme
3 tbsp freshly chopped dill
zest of one lemon
salt and pepper, to taste
1 egg, beaten (for glazing)
- Preheat oven to 230°C.
- Melt butter in a small frying pan. Add chopped onions and fry till translucent.
- Add thyme and diced mushrooms. Fry over medium fire till mushrooms are soft, and the liquid has evaporated.
- Season with salt and pepper. Remove the thyme sprig. Set aside.
- Remove the bottom 1/3 of the asparagus stalks.
- Blanch the asparagus in boiling water till soft. Upon removal from boiling water, place them in cold water immediately.
- Using a blender, or food processor, puree the asparagus stalks. If necessary, add a tablespoon or two of water.
- Add whipping cream, chopped dill and lemon zest to the puree. Blend and season with salt and pepper.
- Remove the skin of the salmon. Prepare the salmon by cutting it into 4 equal parts. Season both sides of the fillet with salt and pepper.
- Roll out the puff pastry and separate it into 8 sections.
- On one rectangular piece of puff pastry, place one portion of mushrooms in the centre, topped by the salmon fillet and finally the asparagus puree.
- Place another piece of puff pastry over this, and seal the sides by pressing down on it.
- Repeat for the other 3 servings.
- Brush with eggwash and place it on a tray lined with baking paper.
- Bake for about 20 minutes, until the top of the pastry is golden brown.