Jamie Oliver’s Salmon en croute

Ingredients

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Shallots

  Raw

  2 shallot (medium) or 85g

• Spinach

  Raw

  100g

• Parsley

  Raw

  57g

• Watercress

  Raw

  200g

• Butter

  Unsalted

  1 tbsp or 14g

• Lemons

  Raw, without peel

  1 fruit, small or 58g

• Nutmeg

  Spices, ground

  1g

• Creme Fraiche

  Vermont Butter and Cheese Company - Freshdirect

  200g

• Coho salmon

  Fish, wild, raw

  500g

• Puff pastry

  Frozen, ready-to-bake

  500g

• Egg

  Whole, fresh eggs

  1 large or 50g

Directions

1. Preheat the oven to 200c. Line a large baking tray with greaseproof paper and brush it with a little oil.
2. Peel and finely chop the shallots, roughly chop the spinach, then pick and chop the parsley leaves. Chop half the watercress, leaving the rest whole.
3. To make the filling, warm the butter and a splash of oil in a pan over a low heat. Add the shallots and cook for 10 minutes, or until soft but not coloured.
4. Add the spinach, parsley and chopped watercress to the pan with the zest and juice from the lemon. Season to taste and stir in a good grating of nutmeg.
5. Cook down the leaves for 3 to 5 minutes, then mix in 1 tablespoon of the crème fraîche.
6. Tip it into a sieve set over a bowl and press to squeeze out the juices. Leave the filling to cool.
7. To make the sauce, blitz the remaining watercress and crème fraîche in a food processor with juices from the bowl.
8. Season and transfer to a bowl and chill until needed.
9. Slice the salmon fillet in half sideways, so you can open it like a book.
10. Spoon the cooled filling down the middle, fold the fish back over to close and set aside.
11. Prepare enough pastry sheets to fully wrap the salmon: 2, maybe 3.
12. Place one piece of pastry on the baking tray and lay the salmon on top in the middle. With your finger, dab water around the edge of the pastry, then lay the other piece on top.
13. Mold the pastry around the fish with your hands, then press the edges with a fork to seal. Score the top with a knife, then beat and brush over the whisked egg.
14. Bake the salmon in the oven for 20 to 25 minutes, or until the pastry is crisp.
15. Serve with the watercress sauce.
16. (source: https://robbydogcooks.com/2017/01/02/jamie-olivers-salmon-en-croute/)

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