Salmon en croûte. Christmas recipe
When you have a special celebration or, simply, you want to pay a tribute, this recipe for salmon en croûte is worth taking into account. It is a somewhat laborious dish to prepare but one that is worth the extra time and effort. If you are one of those who like making puff pastry, then it is to do it yes or yes.
A classic among the classics, the majority of them like salmon en croûte, in which I also include the children sector, which is usually the one who is least given to eating fish. But this elaboration, by having several elements, is usually a triumph with them.
IngredientsFor 6 people
- Fresh salmon (loin) 500 g
- Puff pastry (slices) 2
- Frozen spinach 400 g
- Onion 200 g
- Thick bechamel sauce 500 g
- Egg 1
- Extra virgin olive oil
- Ground black pepper
How to make salmon en croûteDifficulty: Medium
- Total time 1 hour
- Elaboration 30 m
- Cooking 30 m
We start by preparing the spinach and the bechamel, which are placed on the salmon fillet and need to be cold before assembling the cake. Fill a large saucepan with water and bring it to a boil, submerge the frozen spinach and cook until done following the time indicated on the package. We drain well.
Peel the onion and cut it into fine brunoise. Heat a little oil in a frying pan and fry it over very low heat, until it has become transparent. While this is happening, we chop the spinach well drained, either with a sharp knife or with the help of scissors. We add them to the onion, season and sauté for a couple of minutes. Let it cold down.
We prepare a bechamel with a point of thickness that allows the fish to be napped without it spilling down the sides. I have used 30 g of butter and 30 g of wheat flour for 500 ml of milk. To prepare it, you can follow the guidelines that we explain in this post. Once the sauce is ready, we let it cool before proceeding.
We clean the salmon loin of any possible bones it may have, we help ourselves with dethinning tweezers, trying not to tear the fish. We cut the sides of the loin to obtain a more or less homogeneous rectangle and that the cake is more beautiful to the eyes (it will not matter to the palate, as it will still be rich regardless of its shape).
Cut one of the puff pastry sheets into two rectangles, one narrower than the other. We place the salmon fillet on the narrowest one, season it and cover with the spinach and the bechamel sauce. We beat the egg and brush the sides of the puff pastry. We cover with the other half of the puff pastry and press the edges so that they stick.
We cut a rectangle from the second puff pastry sheet, of the same dimensions as the previous one and we pass it a grid roller that we place on the cake. We can stretch the grid so that the holes open or leave it as is. The effect that is achieved in both cases is different, but equally beautiful. Brush the entire surface with beaten egg, trim the edges and bake at 210ºC for 25-30 minutes or until it starts to brown.
So that the puff pastry base of the cake is not raw, the baking tray should be placed at the bottom. In this way, the heat will reach it directly and the base will be crispy. We can also bake with the oven on only in the floor function for 15 minutes and switch to floor and ceiling the rest of the time.
With what to accompany salmon en croûte
Salmon en croûte is a classic that never goes out of style, which is not surprising because it is delicious. The juicy interior and crunchy exterior are a delight to the palate. The powerful flavor of the salmon is balanced with the smoothness of the béchamel and complemented by the spinach. It is a hearty dish so it goes a long way and is perfect for family gatherings and celebratory meals.