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Salmon En Croute with Tarragon Butter and Wilted Spinach

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Salmon En Croute with Tarragon Butter and Wilted Spinach
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Makes: 8 servings adjust

Directions

Ingredients

  • 4 ounces Unsalted Butter, Softened
  • 1 tablespoon Fresh Tarragon, chopped
  • 12 teaspoon Salt
  • 4 Freshly Ground Black Pepper
  • 1 tablespoon Lemon Juice, Freshly squeezed

Step 1

For the tarragon butter, beat the ingredients together in a bowl. Set aside.

Ingredients

  • 2 pounds Salmon Fillet, Skin removed, cut into 4oz fillets

Step 2

Trim the salmon fillets so that they're the same size. Season each piece with salt and freshly ground black pepper.

Ingredients

  • 18 ounces Spinach, large stalks removed, washed and dried well

Step 3

Heat one tablespoon of the tarragon butter in a large pan. Add a large handful of the spinach and, as soon as it starts to wilt, add more spinach, until it is all in the pan.
 

Step 4

Cook for one minute over a high heat, then tip into a colander and press out all the excess liquid. Transfer to a board and coarsely chop. Season with salt and freshly ground black pepper to taste and leave to cool.

Ingredients

  • 2 Frozen Puff Pastry, 2 1lb packets

Step 5

Cut a 350g/12oz piece from one block of pastry (save the rest for another dish) and roll out on a lightly floured surface into a rectangle about 4cm/1½in bigger all round than the salmon fillets. Roll out the second piece of pastry into a rectangle 5cm/2in larger than the first one.

Ingredients

  • Plain Flour, for dusting

Step 6

Lay the smaller rectangle of pastry on to a well-greased baking sheet and spread half of the spinach mixture in the centre to form a rectangle the same size as the salmon. Put one of the salmon fillets on top, skinned-side down, and spread with the rest of the tarragon butter. Cover with the second fillet, skinned-side up this time, and cover with the rest of the spinach. Make sure that the spinach covers the salmon in an even layer.

Ingredients

  • 1 Egg, free-range preferred

Step 7

Brush a wide band of beaten egg around the salmon and cover with the second piece of pastry, taking care not to stretch it or to trap in too much air. Tuck the pastry in well around the salmon, press the edges together to seal and trim away the excess to leave a 2.5cm/1in band all the way around. Using the tines of a fork, gently press together the edges of the pastry to make a pattern and seal the edges. Chill in the fridge for one hour.
 

Step 8

Preheat the oven to 200C/400F/Gas 6.
 

Step 9

Brush the salmon parcel with beaten egg and chill for another five minutes, then remove and brush once more with egg - this will give it a nice deeply golden glaze.
 

Step 10

Score the surface of the pastry into a tight diamond pattern with the tip of a small, sharp knife. Bake for 35-40 minutes.
 

Step 11

Remove the salmon parcel from the oven and leave it to rest for five minutes. Cut it across into 2.5cm/1in slices to serve.
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