The Fresh Loaf

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Salmon en croute

hansjoakim's picture
hansjoakim

Salmon en croute

Some dough this week, but no loaves!

I wanted to indulge in something special, and found a delicious recipe for salmon en croute in a cookbook. The recipe called for shortdough, but I wanted to pack the fish in puff pastry instead. I didn't have any leftover puff in the freezer, so I had to get an early start and haul out the rolling pin. I tend to opt for five single turns whenever I make puff; two single folds back to back immediately after enclosing the butter block. The dough is then chilled approx. 45 mins., before a series of three single folds is given. I usually give the dough 45 mins. resting time between folds, perhaps up to an hour before the final fold. Below I'm in the middle of the fifth fold, giving the dough a brief rest before finishing.

Rolling puff pastry

And below's the completed puff (*phew!!*), right after the fifth fold. I try to keep a 1cm thickness of the rolled out dough during lamination.

Completed puff pastry

 

Some hours later (giving the pastry a chance to relax), I roll 400 gr. puff pastry into a rectangle, 3mm thick. Two salmon filets, sandwiched with herb butter and coarse mustard, are placed smack centre:

Salmon on puff pastry

...and the dough is folded around the fish. Get the seams underneath, then chill briefly to relax the pastry:

Salmon en croute

 

The package is baked for approx. 30 mins. at 200dC. I enjoyed the salmon with broccoli and herbed potatoes:

Salmon en croute

Absolutely delicious...!!

Comments

chouette22's picture
chouette22

And you made your own puff for this - I have yet to try that.

Happy New Year to you!

LindyD's picture
LindyD

A quite lovely and appetizing dish, Hans.

Followed by one of your stunning desserts?

Happy New Year!

 

Mary Fisher's picture
Mary Fisher

Puff pastry is VERY easy to make, quick and worthwhile. I hardly make any other kind these days because puff pastry saves time.

Flaky pastry is almost as good and quicker and easier than shortcrust pastry.

ques2008's picture
ques2008

what a lovely way to eat salmon.  before it was baked, your puff pastry looked like a blanket, but when I saw the finished product, it had the finesse of belgian lace!  my goodness, Hans, you ought to have your own tv show!

well done.  what was for dessert - i bet you're saving that for a separate blog.  keep us oggling!

hansjoakim's picture
hansjoakim

Thanks everyone!

To tell you the truth, yesterday there was no dessert... Can you believe it?? Hrmpf... it was horrible. Well, I did round the meal off with two small pieces of chocolate, but they were so small they don't really count :(

I guess that constant sugar high during Christmas is to blame. Shame on you, Santa! I'll be back with sweet stuff in the new year (all that left-over puff is begging for decadent fillings, creams, sauces and more sugar).

Happy new year to all :)

rayel's picture
rayel

Happy New Year Hans.

A lot of time waiting, and still arduous to make. I love salmon in pretty much all methods of preparing. Your en croute seems especially appealing. Nice job, and photos.  Ray

Mary Fisher's picture
Mary Fisher

I'd like to do this in a controlled way. Has anyone had experience? 

My particular project will be sliced duck breast. I have access to lots of different wood shavings.

CaptainBatard's picture
CaptainBatard

What a meal! I hope you have a great year ahead ...with great crusts and crumb!

Judd

hansjoakim's picture
hansjoakim

My best wishes for you too!

pmccool's picture
pmccool

That way you won't thread-jack Hans Joakim's thread (which is focused on preparing a meal using the en croute technique) with a new inquiry (which in your case is focused on smoking meats).  There are a number of posters on TFL who are smoker users and would be able to give you helpful tips.  Problem is, they may not see your question since it is buried in a thread which has nothing to do with smoking.  

Good luck with your 'cue.

Paul

Debra Wink's picture
Debra Wink

This looks fantastic, Hans---inspiration to make puff pastry!

dmsnyder's picture
dmsnyder

And Happy New Year, hansjoakim!

David