Salmon en Croûte

Name: Salmon en Croûte
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: International
Ingredients: 4 salmon steaks; 1 puff pastry; 1 eggs ((for the egg wash)); 1 shallot; 100 g of button mushrooms; 50 g of crème fraîche; salt; pepper; dill

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Salmon en croûte is steam-baked in puff pastry. 🐟 The crust keeps the fish tender. Add spinach or sorrel.

Total time: 50 min
Prep: 20 min
Cook: 30 min
Difficulty: Medium
Per person: €3.00

By the CookinBreak team

Instructions

Tap a number to check off the step, and a time to start a timer.

Preheat the oven to 400 °F.

Thinly slice the shallot and the mushrooms. Sauté them in a skillet with a little butter until golden. Add the crème fraîche, season with salt and pepper, and stir. Let cool.
Season the salmon steaks with salt and pepper.
Unroll the puff pastry and cut it into 4 rectangles. Place a salmon steak on each rectangle and add a spoonful of the mushroom mixture.
Fold the puff pastry around the salmon to form a turnover. Seal the edges well with a little water.
Brush the surface with beaten egg using a pastry brush.
Arrange the turnovers on a baking sheet lined with parchment paper. Bake for until the pastry is nicely golden.
Serve hot with a green salad or seasonal vegetables.

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Goes well with

🎅 Christmas: all recipes

As a starter

5.0

Baked Pear with Gorgonzola and Walnuts

30 minEasy

For dessert

Chocolate Mendiants

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To drink

Cranberry Orange Cocktail

10 minEasy

Nutrition facts

per serving · estimate

420kcal

Protein28 g27%
Carbs24 g23%
Fat23 g50%
Fiber2 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For an even more indulgent touch, spread a thin layer of whole-grain mustard on the puff pastry before placing the salmon! It gently brightens the flavor. 😋🔥

Freezing : Can you freeze this recipe?

Not recommended

The puff pastry loses its texture and the salmon can dry out when thawed.

Storage : How long does it keep?

Dish to eat fresh to preserve the crispy texture of the pastry and the tenderness of the salmon. Reheating lowers the quality.

Making ahead : Can you make it the day before?

Yes

Prepare the assembly (salmon, filling, pastry) the day before, cover and refrigerate. Bake on the day for crisp pastry.

Reheating : How do you reheat it?

Reheat in the oven at 160°C or air fryer at 150°C for 10-15 minutes to regain some crispness. Microwave is not recommended (softens the pastry).

Variations

Add spinach or sorrel to the filling.
Flavor with dill.
Serve with a green salad or seasonal vegetables.

Mistakes to avoid

Filling with a hot mixture: let the creamy mushrooms cool.
Sealing the edges poorly: seal with a little water.
Forgetting the egg wash: brush with beaten egg.

Frequently asked questions

Comment faire du saumon en croûte ?

Sauté the shallot and mushrooms, add the crème fraîche, let cool, spoon some onto each salmon steak set on a rectangle of puff pastry, fold into a turnover, brush with egg, and bake 25 to 30 minutes.

Comment souder la pâte feuilletée ?

Fold the puff pastry around the salmon to form a turnover and seal the edges well with a little water. Then brush the surface with beaten egg before baking.

À quelle température cuire le saumon en croûte ?

Bake at 200 °C for 25-30 minutes, until the pastry is nicely golden. The crust keeps the fish tender, steam-baked inside the pastry.

Avec quoi servir le saumon en croûte ?

Serve it hot with a green salad or seasonal vegetables. You can also add spinach or sorrel to the mushroom filling.