Salmon en Croute
Ingredients
1 pound fresh spinach
4 (6 ounces each) salmon fillets
Salt and pepper, to taste
2 sheets puff pastry
1 cup mustard béchamel (recipe follows)
1 egg, beaten
Instructions
1. Heat oven to 400*F.
2. Place spinach in microwaveable container with 1 tablespoon water. Cover and microwave 5 minutes. (You might need to do this in batches, depending on the size of your container.)
3. Season salmon with salt and pepper. Roll both sheets of puff pastry out. Place 2 salmon pieces side by side in the middle of one sheet of pastry. Spread with 1⁄2 cup béchamel then spread 1⁄2 spinach over béchamel. Fold sides of pastry over salmon and spinach and press edges to seal into packet. Flip seam-side down and place on baking sheet lined with parchment paper. Repeat with remaining ingredients then brush each pastry bundle with beaten egg.
4. Bake until golden brown and puffy, 30 to 45 minutes.
Basic Mustard Béchamel Recipe
Ingredients
1 tablespoon olive oil
1 1⁄2 tablespoons butter
1⁄2 cup flour
1 1⁄2 cups whole milk
Salt and freshly ground black pepper, to taste
2 tablespoons mustard
Pinch nutmeg
Instructions
1. Melt butter and olive oil in medium saucepan over medium-high heat until foaming. Add flour. Cook, stirring, 1 to 2 minutes or until bubbling. Slowly add milk, stirring constantly, until mixture is smooth. Cook, stirring often, 10 to 12 minutes or until sauce thickens. Stir in salt, pepper, nutmeg, and mustard. Note: Extra can be frozen, just thaw very slowly over low heat.
Comments
This recipe is from La Receta de la Felicidad and, thankfully, there was a translation provided so I was able to prepare it! I thought it was very tasty and I enjoyed the leftovers, although I’d recommend heating leftovers in either the toaster oven on bake or in the oven. The microwave will make the pastry soggy. This is a very enjoyable dish and was quite pretty, at least before I cut into it. For a nicer presentation, cut the pastry in half and make 4 bundles instead of just 2.
Internet - La Receta de la Felicidad