Salmon En Croute with Roast Vegetables
Babs bought a couple of lovely salmon fillets so we decided to
try Salmon En Croute. We prepared the vegetables first, cutting
a few carrots into batons, and cutting a large white onion into
wedges. We put these into a foil-lined baking tray with a roughly
chopped red chilli. We drizzled over some extra virgin olive oil.
We then seasoned them well with salt and pepper and sprinkled
over some parmesan cheese to give the veg a crunch. We roasted
them in the oven for about half an hour then added broccoli florets
and put it back in the oven for another 10-15 mins.
We had some ready-made puff pastry which we rolled out and cut
into two pieces. We let the salmon fillets drain on some kitchen
towel to stop the pastry getting soggy when we cooked it.
On the fuller parts of the fillets we made slit to put some Boursin
garlic and herb cheese and placed them on the pastry.
We don't have a fancy lattice roller so Despinaki ingeniously
came up with a way of getting a nice effect for the pastry. We
made several cuts (about 1 cm wide) diagonally on each side of
the fillet. Then criss-crossed the strips over the salmon, trimming
off any excess as we went.
Our little salmon parcels (we thought they looked like little
mummys) were ready to cook. We generously brushed them with egg
wash and baked them in the oven for 15-20 mins until the pastry
was golden brown.
We served them with our lovely roast vegetables. The pastry was
light and crispy and the herby cheese filling stayed intact. Success.