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We hope you got benefit from reading it, now let’s go back to individual salmon en croûtes recipe. To make individual salmon en croûtes you need 9 ingredients and 7 steps. Here is how you achieve that.
The ingredients needed to prepare Individual salmon en croûtes:
- Take 150 g of fresh spinach.
- Use 2 of shallots finely chopped.
- Prepare 1 of fat clove garlic crushed.
- Get 1 1/2 tbsp of creme fraiche.
- Get of Zest and juice of 1/2 a lemon.
- Provide 2 of large salmon fillets.
- Prepare 1 sheet of ready rolled puff pastry.
- Use 1 of egg beaten for glaze.
- Use of Seasoning.
Instructions to make Individual salmon en croûtes:
- Preheat the oven to 180 degrees c. Boil a kettle and then pour the boiling water over the leaves to wilt the spinach. Allow to cool before squeezing out the water. Make sure you squeeze it tight as excess water will make the pastry soggy.
- Finely chop the shallots and fry them in oil over a medium to low heat for 5-7 mins until soft, then add the garlic and fry for another 2 mins..
- Add the spinach, seasoning, lemon zest and juice and remove from the heat. Then stir in the creme fraiche..
- Roll out the puff pastry and place the skinless salmon fillets on top. You’ll need them to be covered in pastry so judge the placement, depending on whether you’re using two or three..
- Top each fillet with the spinach mixture and cover with pastry. I cut the ends of the pastry to make them easier to fold..
- Once wrapped, seal all edges, add a few slices to the top of the pastry and coat in an egg wash. Bake in the oven on a tray lined with baking parchment for 25-30 mins or until the pastry is cooked and golden.
- Serve with veg 😍.
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