Lately, I've been experimenting with fish because I liked the idea of adding a texture that contrasts with the softness of salmon. I tried a herb crust, but it overshadowed the dish. Then I tried bacon, and the same thing happened. Finally, I discovered puff pastry, and voilà! Here's how...
Ingredients
salmon fillet700g
flour2tbsp
milk100mL
heavy cream250mL
egg yolk1
sheet puff pastry1
lemon lemon1
chives1bundle
fresh fennel1sprig
butter300g
salt
white pepper
Nutrition (per serving)
Calories
785.9kcal (39.3%)
Protein
33.9g (67.74%)
Carbs
7.9g (2.87%)
Sugars
2.4g (4.76%)
Healthy Fat
24.9g
Unhealthy Fat
39.0g
% Daily Value based on a 2000 calorie diet
How to make Puff Pastry-Wrapped Salmon
- Step 1
Remove the scales and bones from the salmon. Wash and finely chop the chives and fennel.
- Step 2
In a pot, melt the butter and add the flour. Sauté for 2-3 minutes, stirring constantly. Gradually add the milk and heavy cream. Bring to a boil over low heat, stirring to prevent sticking. Season with salt, white pepper, and a splash of lemon juice. Turn off the heat and let the sauce cool.
- Step 3
Roll out the puff pastry and place it on a buttered baking sheet. Place the salmon fillet on top, season with salt, and cover completely with the cream sauce. Wrap the salmon with the puff pastry to form a sealed package, pressing the edges together as you would for an empanada. Let it rest in the refrigerator for 30 minutes.
- Step 4
Remove the package from the refrigerator and brush it with the beaten egg yolk. Bake in a preheated oven at 200°C (400°F) for 20 minutes, or until golden brown.
- Step 5
Serve at the table with lettuce leaves, red berries, and fennel sprigs.
Nutrition (per serving)
Nutrition (per serving)
Calories
785.9kcal (39.3%)
Protein
33.9g (67.74%)
Carbs
7.9g (2.87%)
Sugars
2.4g (4.76%)
Healthy Fat
24.9g
Unhealthy Fat
39.0g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the puff pastry is sealed tightly to prevent the sauce from leaking during baking.
Let the sauce cool completely before using it to avoid making the puff pastry soggy.
Brush the puff pastry generously with egg yolk for a beautiful golden finish.
Serve with a fresh salad or garnish to balance the richness of the dish.
FAQS
Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon, but make sure to thaw it completely and pat it dry before using.
What can I substitute for heavy cream?
You can use half-and-half or a mixture of milk and butter as a substitute for heavy cream.
Can I prepare this dish ahead of time?
Yes, you can prepare the puff pastry-wrapped salmon and refrigerate it for up to 24 hours before baking.
What other herbs can I use instead of fennel?
You can substitute fennel with dill or parsley for a similar flavor profile.
How do I prevent the puff pastry from becoming soggy?
Ensure the sauce is cooled completely before wrapping the salmon, and avoid overfilling the pastry.
Loading reviews...
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia