Saumon en Croute (Salmon in Pastry)
Auguste Escoffier, inspired by a dish he enjoyed while traveling in Russia, came up with the classic French dish Saumon en Croute, a dish whose pastry can enclose a variety of different savory delights. Often compared to the English's beef Wellington, this fish 'Wellington' is simple to make (15 minutes to prepare for the oven if using puff pastry from the store), and guaranteed not to have a soggy bottom with the special additional ingredient added in the recipe.
Ingredients
Rough Cut Pastry (if you want to make your own)
- 225 grams pastry flour (or all-purpose flour)
- 200 grams unsalted butter, chilled
- 1 pinch fleur de sel
- 1/4 cup cold water (might be more depending upon humidity in your kitchen)
- 1 tsp fresh lemon juice
Filling
- 1 package puff pastry (I have included above the ingredients to make your own rough cut pastry which is demonstrated in the video.)
- 5 ounces baby spinach (or one package)
- 1 small shallot (finely diced)
- 1 fillet Skuna Bay Salmon (or your preferred salmon) about 1 1/2 pounds
- 6 Tbsp olive tapenade
- 1 egg for egg wash of pastry
- 3 ounces finely sliced prosciutto
- fleur de sel (for seasoning)
- 1-2 Tbsp extra virgin olive oil
Beurre Blanc (White Wine Herb Sauce)
- 3 Tbsp unsalted butter
- 3 Tbsp white wine (or champagne) vinegar
- 3 Tbsp finely chopped shallot (about 1/2 sm shallot)
- 1/4-1/3 cup white wine (what you prefer to drink - dry, not sweet)
- 1-2 Tbsp fresh chives or tarragon or rosemary, finely chopped
Instructions
Rough Cut Pastry
- Add to the food processor the flour, butter and salt. Pulse to combine. Gradually add the water, pulsing as you go, and stop adding water once the dough just comes together - about 3-5 pulses. Add the lemon juice and pulse once more.
- Roll out into a wide rectangle on a floured surface. Then, fold into thirds and place in the refrigerator for 15-30 minutes at least.
- Remove and roll out again into the same shape. Again, fold it into thirds, and place back into the refrigerator for 15-30 minutes.
- Take out when you are ready to assemble your Saumon en Croute. Keep chilled until this time.
- If you are using purchased Puff Pastry: The night before you are going to make the dish, place the puff pastry into the refrigerator to soften (as it was in the freezer), but keeping it chilled until you are ready to use.
Filling
- Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
- Prepare a 1/4 baking sheet, lining it with parchment paper. Set aside.
- Bring a couple cups of water to boil in your tea kettle or in a sauce pan on the stove.
- While you are waiting for the water to come to a boil, cook down your spinach. Using a 10-12 inch skillet and using medium heat, chop up a shallot, and with 1 tbsp olive oil, place the chopped shallot into the skillet. Add the spinach and cook down until the bright green has changed into a deep forest green. About 3-5 minutes, stirring occasionally. When done cooking, take a colander and place over a medium mixing bowl. Place the cooked spinach in the colander and let any remaining water or liquids run out. Set aside while you begin to assemble the pastry filling.
- Grab a 1/2 baking sheet (four 1/2" walls all the way around as it will be holding water). Place a cooling rack on top of the baking sheet. Place the salmon fillet meat side down on the cooling rack. Now pour the boiling water over the skin-up side of the salmon. Make sure that all of the skin is kissed by the water. Then, using your fingers (be careful, it may be hot to the touch), grab the skin on one corner and gently pull off to remove all of the skin.
- Now it is time to tenderize the salmon, not to make it tender (as it already is), but to ensure it is of even thickness throughout for even cooking times. Using waxed paper, place the salmon on 1/2 of the wax paper and fold the other 1/2 over the top of the salmon. Using the soft side of the mallet, gently flatted the thicker parts of the salmon (likely you won't have to touch the tail). Visually, you will know by looking when all appears similar in thickness.
- Season the salmon with salt and pepper.
- Remove the pastry from the refrigerator, and roll out on a floured surface to a wide rectangle of about 12" x 8". Using a knife (paring for example), straight up all of the sides.
- Now place the thin slices of prosciutto across the pastry, leaving about 1/2" -1" around all of the sides as you will need to be able to seal the edges.
- Add the cooked spinach on top of the prosciutto, just down the center of the pastry, about 3" wide, the length of where the salmon will be placed.
- Before you place the salmon on the pastry, cover the meat side with the tapenade. Use a spoon or a knife, but evening cover the salmon. Now place the tapenade covered side of the salmon face-down onto the spinach and prosciutto as that is the top.
- Time to wrap up your salmon! Fold one width side (long side) over the salmon, and then the opposite side over that. It is okay if it overlaps. Take your egg wash, and add a bit of it to the seam to help it seal, and pinch this seem to securely close it. Flip the pastry wrapped salmon over (seam-side down) and onto the parchment lined baking sheet. The ends of the pastry need to be finished. If the extra pastry (beyond the salmon) is longer than 1", cut it off before you fold. Now fold each end under the salmon.
- Before placing into the oven, add a bit of decoration to the top by using a paring knife and ever so gently score the top of the pastry diagonally - much like cutting a baguette on the bias, gently score the pastry on the bias from one end to the other, and then score it the opposite way to create a cover of diamonds. Take your egg wash and brush over all of the pastry - top and sides.
- Bake for 25-30 minutes or until lightly golden brown. Then turn up the oven to 400 degrees and bake for 10-15 minutes or until beautifully golden brown.
Beurre Blanc Sauce (with fresh herbs)
- Finely chop up the 1/2 shallot
- Place a small sauce pan over medium heat on the stovetop.
- Add the shallots and white wine vinegar to the sauce pan and cook until the liquid is nearly absorbed. Stir the entire time.
- Now add the butter until melted and the sauce is combined. Add the herbs.
- Add the white wine and simmer until 1/3 of the liquid is reduced. Stir occasionally. This will take about 5 minutes. Taste. Season with salt and pepper to your preference.
- Set aside, but make just before you are about to serve the salmon to ensure it stays warm.
Serving
- Pour the sauce to the side or underneath the saumon en croute servings. Pair with a roasted vegetable dish of your choice and a pinot noir or Beaujolais wine. Enjoy!