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The ultimate makeover: Salmon en croûte

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The ultimate makeover: Salmon en croûte

The ultimate makeover: Salmon en croûte

The recipe The ultimate makeover: Salmon en croûte can be made in about 1 hour. This recipe serves 6. One portion of this dish contains about 14g of protein, 13g of fat, and a total of 265 calories. This recipe covers 16% of your daily requirements of vitamins and minerals. A few people really liked this main course. It is a good option if you're following a pescatarian diet. A mixture of olive oil, filo pastry each 38 x 30cm, garlic cloves, and a handful of other ingredients are all it takes to make this recipe so delicious. If you like this recipe, take a look at these similar recipes: The ultimate makeover: Tiramisu, The ultimate makeover: Moussaka, and The ultimate makeover: Lasagne.

Instructions

1
Heat 2 tbsp of the oil in a large non-stick frying pan. Tip in the shallots and fry for 2-3 mins to soften, then add the mushrooms and garlic, and stir-fry over a high heat for another 3-4 mins, or until the mushrooms and shallots are golden and any liquid from the mushrooms has evaporated.
Ingredients you will need
MushroomsMushrooms
ShallotShallot
GarlicGarlic
Cooking OilCooking Oil
Equipment you will use
Frying PanFrying Pan
2
Pour in the lemon juice after a few seconds, that should have evaporated too.
Ingredients you will need
Lemon JuiceLemon Juice
3
Remove from the heat, then stir in the watercress so it wilts in the warmth from the pan (see step 1). Stir in the dill and chives, and season with a little salt and pepper. Leave to cool.
Ingredients you will need
Salt And PepperSalt And Pepper
WatercressWatercress
ChivesChives
DillDill
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Frying PanFrying Pan
4
Heat oven to 200C/180C fan/gas
Equipment you will use
OvenOven
5
Line a baking sheet with baking parchment. When the mushroom mix is cool, stir in the crme frache.
Ingredients you will need
Mixed MushroomsMixed Mushrooms
Equipment you will use
Baking SheetBaking Sheet
6
Lay one of the filo sheets on the worktop with the short end facing you.
Ingredients you will need
Filo PastryFilo Pastry
7
Brush all over with a little of the remaining oil.
Ingredients you will need
Cooking OilCooking Oil
8
Layer up 4 more of the filo sheets in the same way, brushing each with a little of the oil.
Ingredients you will need
Filo PastryFilo Pastry
Cooking OilCooking Oil
9
Lay one of the salmon fillets, skin-side up, across the width of the filo, positioning it about one-third of the way up. Season it with pepper. Spoon and spread the cooled mushroom mix over the top of the fillet (see step 2).
Ingredients you will need
Salmon FilletsSalmon Fillets
Mixed MushroomsMixed Mushrooms
PepperPepper
SpreadSpread
10
Lay the other salmon fillet on top, skin-side down. Season again. Fold the short end of pastry nearest to you over the salmon, then bring the other end over to completely enclose the salmon (see step 3), lifting it so the join can tuck under it. Fold both pastry ends over as neatly as you can.
Ingredients you will need
SalmonSalmon
11
Brush the outside with a bit more of the remaining oil. Scrunch up the last sheet of filo, pressing it lightly on top in big folds (see step 4), then carefully brush with the last of the oil. Can be prepared 3-4 hrs ahead up to this point and chilled.
Ingredients you will need
Cooking OilCooking Oil
12
Transfer the salmon parcel to the baking sheet.
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SalmonSalmon
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Baking SheetBaking Sheet
13
Bake for 25 mins until the pastry is crisp and golden. Check while it cooks and if the top starts to brown too quickly, lay a sheet of foil very loosely over it.
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OvenOven
Aluminum FoilAluminum Foil
14
Remove from the oven and let the salmon sit for 2-3 mins before slicing.
Ingredients you will need
SalmonSalmon
Equipment you will use
OvenOven

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon on the menu? Try pairing with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. You could try Tenuta di Nozzole Le Bruniche Chardonnay. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 12 dollars per bottle.
Tenuta di Nozzole Le Bruniche Chardonnay
Tenuta di Nozzole Le Bruniche Chardonnay
Nozzole Le Bruniche is an elegant and distinctive expression of the Chardonnay variety, with a clean, fragrant bouquet of white and tropical fruits offset by slight nuances of toast. On the palate, it shows a superb balance of fruit ripeness underscored by a fresh acidity and structure of medium body, with an overall impression of delicate complexity. These are repeated in the clean, persistent finish, which ends on a subtle toasty note.
DifficultyExpert
Ready In1 h
Servings6
Health Score48
DietsPescatarian
Dish TypesLunchMain CourseMain DishDinner
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