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.
Melt the butter in a pan and add the flour, mix to a paste. Leave to one side.
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 the oven for 30 minutes.
Recipe Notes and Guidance
See Recipe Guidance for More Details
Add the hot milk slowly and not all at once, otherwise it may go lumpy and be more difficult to mix.
Leave the dill sauce to cool completely before preparing the parcels.
Ensure you seal the edges firmly, to prevent the sauce from spilling out inside.
This recipe can be frozen before baking. Cook straight from frozen for a slightly longer time, check that it is cooked all the way through before serving.
Can be prepared ahead of time and chilled until baking.
Dried herbs can substitute fresh, just reduce the amount by a 1/4.