Food & Wine
Salmon en croute with mushroom filling
A warming, flavourful dish that not only looks spectacular – it tastes amazing, too.
Ingredients:
- 2 tablespoons olive oil
- 140g chestnut mushrooms, finely chopped
- 2 shallots, finely chopped
- 3 garlic cloves, finely chopped
- 1 ½ tablespoons fresh lemon juice
- 100g watercress, chopped
- 2 tablespoons chopped fresh dill
- 1 tablespoon chopped fresh chives
- 2 ½ tablespoons pouring cream
- Salt and freshly ground black pepper
- 2 sheets puff pastry
- 2 x 350g skinned salmon fillets
Method:
- Preheat your oven to 180°C. Line a baking tray with baking paper.
- Heat olive oil in a large frying pan. Fry the shallots for two to three minutes until soft, then add the mushrooms and garlic. Stir-fry over a high heat for three to four minutes, or until everything is golden and any liquid has evaporated.
- Add the lemon juice to the frying pan and cook until evaporated. Remove the pan from the heat and stir in the watercress until it wilts. Stir in the chives and dill and season with salt and pepper to taste. Leave aside to cool. Once cooled, stir in the cream.
- Place one sheet of pastry on the lined baking tray and prick a few times with a fork.
- Lay one salmon fillet on top of the pastry and season to taste. Spread the cooled mushroom mixture over the top of the fillet and top with the second salmon fillet. Season again.
- Fold the ends of the pastry over the salmon to enclose it. Use the other pastry to cover the top (slice to make decorative if you wish). Brush the outside of the pastry with a little milk.
- Bake for 25 minutes, or until the pastry is golden and puffed.
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