Fri, 23 February 2018
INGREDIENTS
2 sheets pre rolled puff pastry
2 salmon fillets
4 tbsp. Philadelphia cream cheese
1 handful spinach, and some cooked leeks
1 egg
1 bunch fresh asparagus
1/2 onion
1 clove garlic
1 glass white wine
1 glug double cream
2 sprigs fresh parsley
1/2 lemon
METHOD
Step 1
PREHEAT THE OVEN
Preheat the oven to 220°C.
Step 2
CUT OUT THE PASTRY
Cut the pastry into squares twice as big as your salmon darne on a lightly floured surface to the thickness of 1cm.
Step 3
MIX THE SPINACH WITH CHEESE
Finely dice 1 leek and sweat off in some butter for about 6/8 minutes .Add a good handful of spinach and stir it through. Place the mixture in the fridge and allow to cool for 20 minutes. Beat the cream cheese spinach and leeks together with plenty of salt and pepper.
Step 4
START WRAPPING THE SALMON
Get your local quality fishmonger to skin and remove any bones from the salmon fillet portions. Spoon some of the cream cheese mixture onto the centre of each square of pastry and lay the salmon on top and season.
Step 5
SEAL THE SALMON IN PASTRY
Crack an egg, whisk it up and brush around the edges of the pastry surrounding the salmon. Fold the edges of the pastry in on top of the salmon and press down to seal. Brush a little egg wash over the pastry so it gets a nice golden brown colour
Step 6
BAKE THE SALMON
Turn over onto a non-stick baking tray and score the top with a knife. Bake for 20-25 minutes until golden all over.
Step 7
SWEAT THE ONION & GARLIC
Dice the onion and garlic and sweat in a small pan with a dash of oil and the lid on for 5 minutes, stirring occasionally. Splash in the wine and reduce down by half.
Step 8
ADD THE CREAM
Add the cream, herbs and squeeze of lemon juice. Then season.
Step 9
COOK THE ASPARAGUS
Boil the asparagus in salted water for 3-4 minutes until tender and drain.
Step 10
SERVE!
Serve the en croute, with asparagus and the sauce for a light summer dinner. Serves 2
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