Salmon en Croute with Fresh Parsley Sauce

Succulent salmon baked in puff pastry with wilted spinach, served with a rich, creamy fresh parsley sauce.

Fish Main Course Salmon French Puff Pastry

Estimated Nutrition

Calories

1185.4

kcal / serving

1185.4 kcal total

Carbs

58.6g

per serving

58.6 g total

Fat

88.5g

per serving

88.5 g total

Protein

39.2g

per serving

39.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

sheet

Puff Pastry

Ready-made, rolled out to 0.5cm thickness

Flour

For the sauce

Dairy

Butter

For wilting spinach

piece

Egg

Free-range, lightly whisked for glaze

Butter

For the sauce

Double Cream

Equates to 2 tbsp

NutsSeeds

pinch

Salt

To taste

pinch

Black Pepper

Freshly ground, to taste

handful

Parsley

Fresh, chopped

Seafood

100

Salmon Fillet

Vegetables

100

Spinach

Freshly wilted

Method

Slice the salmon parcel diagonally and serve with the parsley sauce.

Lay pastry on an oiled sheet and place spinach in the center.

Place salmon on the spinach and season with salt and pepper.

Brush edges with whisked egg and fold pastry to seal the parcel.

Preheat your oven to 200°C.

Heat butter in a saucepan and wilt the spinach for 3 minutes.

Bake for 15 minutes until the pastry is golden and salmon is cooked.

Melt butter in a pan, stir in flour, and whisk in cream.

Stir in the chopped parsley and heat through for one minute.