The Ideas Kitchen Salmon En Croute

Okay, we get to do a salmon en croute, a very traditional French recipe, originally done in a lot of different regions in France. It can be in a salt crust or puff pastry, which is what we're going to do today with salmon. So, I'm going to roll the puff pastry.

Obviously, you buy your puff pastry very easy and you can buy as well in rolls. I quite like the fact that I need to handle the pastry and roll it myself, I think there is quite a nice feel about it. Very simple, very straightforward, dish is, bake it to look really nice.

Make sure the pastry is very regular and there is always enough flour on the top so it doesn't stick. And really what you're going to do is really enclose the salmon with it. Okay, here's the salmon, season, both sides.

Salmon almost in the middle like that, right in here. A spoon of watercress sauce, which we made earlier, I see how it is, we just put a little bit over the salmon. The best way of making a watercress sauce actually is obviously to have a nice watercress, small leaves which are not too bitter on the watercress, and you blanch it very quickly, and you put it in a small reduction of cream, and you can beat it which is really nice as well, making your watercress very easy, seasoning and then sort of letting it cool down so you can spread it over the salmon.

So, obviously you cover the first part in here over the salmon, you've got one egg in here so you can seal it crispy everywhere. Let's put it back on the top, and seal it, everything there. If it's too much, you cut it a bit on the side, put the pastry there.

If you've got time and patience, you can mark a little bit on the side like this, use a motif on your pastry, just to make a nice pattern at the same time you press down the pastry so during cooking time, it's not going to open. And don't forget you need to brush it so to make a lovely shine, make like that. So, you put it in your Panasonic microwave in a convection two hundred preset very important, 200, 220, 20 to 25 minutes, obviously you check halfway through to make sure your crust is nice and golden and it doesn't become too dark.

Look at that. Superb color, fantastic, smells tremendous, beautifully done. Salmon en croute. .