Sunday, June 20, 2010

Salmon En Croute

The cookbook says this is easy to make. It is fairly simple, yet it does take some time and some kitchen space (which I don't have a ton of either of those things). I am posting the recipe because the salmon turned out beautifully and it was pretty tasty, even the left overs the next day straight out of the fridge.
I have been craving salmon a lot the past few weeks, so Adam brought some home from the fish market the other night and this is what we decided to do with it:

Salmon En Croute
Recipe by Nourish Cookbook

For the Crust
1 Cup all purpose flour
1/2 tsp. sea salt
1/2 tsp. sugar
4-6 Tb. ice water

For the caper sauce
2 tsp. capers, rinsed and drained
1 Tb. minced fresh chives
1 1/4 tsp. chopped fresh dill
3 Tb. plus 1 tsp sour cream, or plain yogurt
1/4 tsp. grated lemon zest
1/8 tsp. sea salt
1/8 tsp. fresh ground black pepper
1/4 tsp. Worcestershire sauce

one 1 lb. salmon fillet, skin and pin bones removed
1/8 tsp. sea salt
1/8 tsp. fresh ground black pepper
2 Tb. Dijon mustard (I used a lot less than this because I didn't want it to be too spicy, but I should have just followed directions, I think I would have liked a little more mustard.)
2 Tb. minced shallots
2/3 cup spinach, washed (I added a lot more than this because it cooks down to very little)
1 large egg

1. Preheat the oven to 375 and spray a baking sheet with canola oil.

2. For the crust, combine the flour, salt, and sugar in a medium bowl and mix well. Cut the butter into the flour, using a pastry cutter until the butter is the size of small peas. Add the water 1 Tb. at a time mixing gently with a fork after each addition. the dough will begin to form a ball when enough water has been added. Gather the dough with dry hands and form it in to a ball. Let rest for 5 minutes.

3. Combine all ingredients from the caper sauce and mix well. Set aside

4. Season the salmon with the salt and pepper. Spread with mustard.

5. On a floured surface roll out the dough into an 8x12 inch rectangle. Spread the shallots and spinach over the center of the pastry. Place the salmon mustard sided down on top of the spinach so that the mustard is in contact with the vegetables. Wrap the dough around the salmon, sealing the edges, then flip the pastry upside down so that the salmon is on the bottom and the veggies are on top. Place on the baking sheet.

6. Beat the egg in a small bowl and brush over the top of pastry. With a sharp knife, score the pastry evenly.

7. Bake for 20 minutes, or until golden brown.

8. Cut into four equal portions and serve each portion with 2 Tb. caper sauce.

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