This Creamy Dill and Parsley Salmon En Croute, is impressive! Being served a puff pastry parcel, always gives me the feeling I am unwrapping a delicious present and the creamy sauce is just so… Wow! I can’t stop eating this one!
After admiring the annuals in my garden the other week, when they were still going strong, the frost has arrived and ruined it for me. Yep, the annuals have keeled over in the cold and died. Winter has arrived, along with frosty windscreens, runny noses, hot water bottles and hot chocolate topped with marshmallows and squirty cream. The last two aren’t so bad… Give me my indulgences and I guess I can live with winter, for now.
I keep trying to tell myself to don my wellies, get out in the garden and finish tidying up but the thought of hot chocolate in the warm is so much more of a draw right now, the garden isn’t going anywhere, right? The sofa devil has me firmly under a spell at the moment, beckoning me to stay inside…. there is no resisting those soft, cushiony seats with a mug of steaming chocolate cupped in my hands.
I would literally get nothing done all year if I were forced to move to colder climates!
Indulgent meals full of flavour are perfect for the season and salmon always feels so posh and special whatever way you choose to serve it. This recipe is made just that little bit extra special as you break open the pastry parcel and watch the creamy sauce spill out onto the plate.
Make sure you allow the sauce to cool completely before you assemble your little parcels. This way, the sauce will thicken to almost a paste, which makes life a little less messy and it will stop your pastry becoming soggy and wet.
You can create this dish and chill it until you are ready to bake. Perfect for morning preparations if you are having friends over for dinner, you can just throw it in the oven when you need to and out will come golden, pastry goodness.
Don’t forget to seal your edges firmly together to keep the sauce from escaping in the oven, sticking the pastry together with egg and firmly crimping the edges with a fork will work just fine. It’s so disappointing opening the oven to find your sauce dried out on the baking tray!
The boys love this meal and served atop a simple mashed potato for them to dig into makes it great for any night too! You don’t need to be too elaborate with your side dishes if you choose not to be, the Salmon En Croute does all the work on this plate!
Creamy Dill Salmon En Croute
- 4 Salmon Fillets
- 500g Puff Pastry
- 30g Butter
- 30g Plain Flour
- 400ml Milk
- 1 Onion
- 1 Bay Leaf
- 1/2 Tsp Peppercorns
- 1 Tsp Wholegrain Mustard
- 50g Gruyere
- 1 Tbsp Fresh Chopped Dill
- 1/2 Tbsp Fresh Chopped Parsley
- 1 Beaten Egg
- Melt the butter in a pan and add the flour, mix to a paste.
- In a separate pan, pour in the milk and add the onion (roughly chopped), bay leaf and peppercorns, warm gently and allow to simmer for 5-10 minutes.
- Strain the milk to remove everything added and discard them. Add the milk slowly to the flour and butter paste and stir continuously to form a thick sauce.
- Add the mustard and gruyere and heat until the cheese has melted.
- Add the dill and parsley, stir in and remove from the heat. All the sauce to cool completely.
- Roll out the pastry and divide into 4 squares. Cut each square into two rectangles.
- Remove the skin from the salmon and place one on fillet on 4 of the rectangles.
- Spoon the sauce over each salmon fillet.
- Brush the egg around the salmon on the pastry and roll the second piece of pastry a little more to make it slightly bigger than the bottom piece. Place the larger pastry rectangle over the salmon and crimp the pieces together with a fork to seal.
- Score the top in a criss-cross pattern and brush over the egg until the pastry is covered.
- Place on greaseproof paper on a baking tray and bake in a preheated oven at 180oc for 30 minutes.