Salmon En Croute Puff Pastry
with Creamed Spinach, Roasted Vegetables and Dill Cream Sauce
Flaky all-butter puff pastry envelops tender salmon fillets, topped with a rich creamed spinach — this indulgent dish offers layers of texture and melt-in-your-mouth deliciousness!
Cals 1226 · Prot 61 · Carbs 87 · Fat 73
Chef's choice
Family Friendly
60 min
Flaky all-butter puff pastry envelops tender salmon fillets, topped with a rich creamed spinach — this indulgent dish offers layers of texture and melt-in-your-mouth deliciousness!
Cals 1226 · Prot 61 · Carbs 87 · Fat 73
Chef's choice
Family Friendly
Ingredients
Salmon
Skinless salmon fillet
6*
350 Grams
Shallots
1 Piece
Garlic cloves
3 Piece
Baby spinach
90 Grams
Plain flour
10*11*
10 Grams
Vegetable seasoning
2*10*11*13*15*
4 Grams
All-Butter Puff Pastry
4*10*11*
250 Grams
Dijon mustard
13*
9 Grams
Organic Eggs
5*
1 Piece
Sides
Cherry tomatoes
150 Grams
Tenderstem broccoli
150 Grams
Salt
0.3 Tsp
Black pepper
0.3 Tsp
Olive oil
1 Tbsp
Dill Sauce
Fresh dill
15 Grams
Lemon
1 Piece
Sour cream
4*
90 Grams
Salt
0.3 Tsp
Black pepper
0.3 Tsp
Allergens
*6 Fish, *10 Wheat, *11 Gluten, *2 Tree Nuts, *13 Mustard, *15 Celery, *4 Milk, *5 Eggs
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 5132 / 1226 |
| Fats (g) | 73 |
| of which saturated (g) | 17.2 |
| Carbohydrates (g) | 87 |
| of which sugars (g) | 11.9 |
| Fibers (g) | 9.6 |
| Proteins (g) | 61.2 |
| Salt (g) | 1.5 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Fry
- Preheat the oven to 200°C (no fan), and line a tray with baking paper.
- Peel and finely chop the shallots and garlic.
- Heat a large pan over medium heat with a drizzle of olive oil.
- Fry the shallots and garlic for 3-4 min until softened.
- Add the spinach and cook for 2-3 min until wilted and most of the water has evaporated.
- Add 0.5 tsp flour and the vegetable seasoning and cook for 1 min.
- Add a small splash of water and mix through to create a paste. Set aside to cool.
2 Prep
- Rinse and pat the salmon fillets dry, slice into long portions along the spine.
- Lightly dust a rolling pin with flour and roll out the puff pastry to ensure it’s large enough to fully enclose each salmon fillet.
- Divide the puff pastry into rectangles, allowing for a 3cm border on all sides of the salmon.
- Place each salmon fillet in the center of a pastry rectangle. Season with salt and pepper.
- Spread the Dijon mustard on each salmon fillet.
- Top with the cooled spinach.
3 Bake
- Lay a second puff pastry rectangle over each salmon fillet, ensuring it completely covers the filling.
- Press around the edges of the puff pastry with a fork to seal.
- Whisk the eggs and lightly brush the surface of each puff pastry.
- Use a sharp knife to make small slits on the top for steam to escape during baking.
4 Bake
- Bake the salmon at the bottom or lowest rack of your oven for 30-35 min until the puff pastry is golden brown in colour, and cooked through.
- After 30 min, if the puff pastry is browning too quickly at the edges and the center is not fully baked, loosely cover with foil or baking paper.
- Leave to cool slightly before slicing and serving.
Tip! Baking at the bottom of the oven will help give the puff pastry a lift from the heat below so that you get a well risen and crispy bottom crust.
5 Add vegetables
- Meanwhile, trim the tenderstem broccoli, and prick the cherry tomatoes with a tip of a knife.
- Add them to a baking dish with a small drizzle of olive oil, and a pinch of salt and pepper.
- During the last 15 min of baking the puff pastry, add the vegetables in the center rack of oven.
- Roast until the cherry tomatoes are blistered and the tenderstem broccoli is cooked through.
6 Make sauce
- Meanwhile, Finely chop the dill.
- Slice the lemon in quarters.
- Combine the sour cream with a squeeze of lemon juice, salt and pepper, and dill (to taste).
- Serve the Puff Pastry Salmon En Croute with the Roasted Vegetables and Dill Cream Sauce to the side.
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