The Fabulous Baker Brothers’ Salmon en croûte for Waitrose
500g of salmon fillet (from the thicker part of the fish) belly trimmed no skin or bones
4 Chestnut mushrooms
2 handfuls of fresh spinach
Juice of a lemon
Salt and pepper
Block of puff pastry
First make the filling. Finley chop the shallot and gently fry in a knob of butter with the finely sliced mushroom.
Then add the spinach and wilt. Add the lemon juice and a table spoon of crème fraîche and a small handful of chopped parsley and a pinch of salt and pepper and stir in.
Once it has softened and mixed together, drain the lot in a sieve over a pan to catch the juices. With a wood spoon, squeeze the juice out and save them for a sauce. Allow the filling to cool a bit whilst
Take the salmon fillet and butterfly it open cutting across the width of the fillet so it opens up flat. Then add the filling and fold the fillet back as it was (except now with the filling running through it). Season both outsides of the fillet.
Now for the pastry, roll it out to 5mm thick, cut a piece that'll fit your fillet with a 2.5-3cm border and place it onto a non stick matt/grease proof paper on a heavy tray. Place the filled fillet on top and with a wet finger, moisten the rim. Then roll out a slightly larger piece for the top. This should cover the whole lot, seal it to the bottom bit of puff and try to minimise air bubbles/gaps. Trim the edges so that you have a rim around the fillet and crimp the edge with a fork.
Score a fish onto the surface and brush the whole lot with a beaten egg.
Then bake the whole lot at 215°c for 15minutes or until golden and serve.
Tip, bake on a baking stone to get a well baked bottom.
Use the spinach and lemon juice from earlier to make a sauce to go with the en croûte. Warm through with more crème fraîche and a glug of white wine.
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