I used to think... Salmon-En-Screwed! Not in plain English... disaster in the making. WRONG! It is one of the simplest recipe I've ever tried and you will think so too, I bet!
Tip 1: This can be served hot or cold. If you'll serve the fish hot, this is best served with Hollandaise. If you'll serve it cold, it's excellent with mint, lime and cucumber salad. If you'll ask me, I like it hot.
Tip 2: Prepare this in advance, very forgiving, can be stored in the refrigerator for up to 24 hours before baking.
Tip 3: Prepare Hollandaise/Salad while the fish is in the oven. That saves you time.
All in all, this took me one hour to make, that means a lot less to everyone else.
1 large side of salmon, pin boned, skinned and filleted, or 2 smaller fillets
1 packet of puff pasty
1 egg, beaten
12 oz. Philadelphia cream cheese
2 tablespoons mint leaves, torn coarsely
Salt and pepper.
Serves 8 (large fillet), 4 (small fillet)
Heat oven to 180°C.
Cut salmon to make 2 equal parts.
Roll the pastry out to double the size of the salmon. Cut it into two equal parts.
Place one fillet in the middle of one pastry and spread cream cheese on top. Sprinkle mint and season with salt and white pepper. (I also tried with asparagus on top, but didn't taste the difference so I'll stick to mint next time. Seal the filling by placing the other fillet on top, like a sandwich. Marry the two pastry together by pinching tightly on the side, carefully avoiding tearing any part that covers the fish.
Using the beaten egg, brush around the side of pastry and place the other half pastry on top. Seal the salmon as tightly as possible.
Rest in the fridge for 5 minutes.
Transfer Salmon en Croute to a low rise roasting pan. Using the remaining beaten egg, brush all over the top and side.
Bake large fillets for 45 minutes and 35 minutes for smaller fillets.
Rest Salmon En Croute for few minutes to let the cheese regain its texture. This will make it easier to slice.
Serve this with hollandaise sauce. Add buttered baby asparagus and baby potatoes as side dishes.
Boil the skinned baby potatoes with some salt and butter. Drain and cut in half. Place it back on the same hot pan and add another tablespoon of butter to coat each. Season with salt and pepper to taste.
Quickly stir fry the asparagus in butter. Season with salt and pepper to taste.
Sauce I used to complement this dish was Hollandaise Sauce.
Acoustic Chef, cookin’ one tune at a time!