The ultimate makeover: Salmon en croûte

Name: The ultimate makeover: Salmon en croûte
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 3 Tbsps olive oil; 2 larges shallots, finely chopped; 140 grams chestnut mushroom, finely chopped; 3 garlic cloves, finely chopped; 1 juice lemon; 100 grams packet watercress, chopped; 2 Tbsps snipped dill; 1 Tbsp snipped chive; 3 Tbsps half fat crème fraîche; 6 sheets filo pastry each about 38 x 30cm (125g total weight); 2 fillets x 350g skinned salmon fillets

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

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

Mushrooms

Shallot

Garlic

Cooking Oil

Equipment you will use

Frying Pan

Pour in the lemon juice after a few seconds, that should have evaporated too.

Ingredients you will need

Lemon Juice

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 Pepper

Watercress

Chives

Dill

Equipment you will use

Frying Pan

Heat oven to 200C/180C fan/gas

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Oven

Line a baking sheet with baking parchment. When the mushroom mix is cool, stir in the crme frache.

Ingredients you will need

Mixed Mushrooms

Equipment you will use

Baking Sheet

Lay one of the filo sheets on the worktop with the short end facing you.

Ingredients you will need

Filo Pastry

Brush all over with a little of the remaining oil.

Ingredients you will need

Cooking Oil

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 Pastry

Cooking Oil

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 Fillets

Mixed Mushrooms

Pepper

Spread

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

Salmon

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 Oil

Transfer the salmon parcel to the baking sheet.

Ingredients you will need

Salmon

Equipment you will use

Baking Sheet

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.

Equipment you will use

Oven

Aluminum Foil

Remove from the oven and let the salmon sit for 2-3 mins before slicing.

Ingredients you will need

Salmon

Equipment you will use

Oven

Equipment

Ingredients

Servings:

3Tbsps

olive oil 2larges

shallots, finely chopped 140grams

chestnut mushroom, finely chopped 3

garlic cloves, finely chopped 1

juice lemon 100grams

packet watercress, chopped 2Tbsps

snipped dill 1Tbsp

snipped chive 3Tbsps

half fat crème fraîche 6sheets

filo pastry each about 38 x 30cm (125g total weight)2fillets

x 350g skinned salmon fillets

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.