Here is my version of a "Gordon Ramseys Salmon en Croute recipe" loaded with fresh leeks, Shiitaki mushrooms, spicy brown mustard, fresh dill and Atlantic Salmon wrapped up it a delicious puff pastry dough.
In the culinary arts, the term en croute (pronounced "on KROOT") indicates a food that has been wrapped in pastry dough and then baked in the oven. Salmon en croute is a popular recipe. Pâté and brie cheese are also frequently prepared en croute.
Traditionally, the type of pastry used for making Pâté en Croute is
a simple straight pastry dough called pâte à pâté, or pâté pastry. But today, puff pastry is frequently used for most en croute recipes.
|Chopped mushroom||1 Cup (16 tbs)|
|Spicy brown mustard||2 Tablespoon|
|Heavy cream||1/2 Cup (8 tbs)|
|Fresh leek||1/2 Cup (8 tbs)|
|Extra virgin olive oil||1 1/2 Tablespoon|
|Salt & pepper||To Taste|
1. Heat olive oil in a skillet. Sear salmon for a couple of minutes on each side. Keep it aside.
2. Saute the mushrooms in the same skillet. When the mushroom starts to wilt, drop in the leeks.
3. Season with salt and freshly ground black pepper. Drop in mustard and mix that in.
4. Pour heavy cream and mix that with the vegetables. Let the cream thicken a bit.
5. Add dill and cook the sauce until its the desired consistency. Set it aside to cool.
6. Beat egg with water to make egg wash.
7. Place your puff pastry on a floured surface. Cut it into two halves.
8. Spread about 1/4th of the prepared sauce in the centre. Place one salmon on top. Bring the edges of the puff pastry towards the centre and seal the fish completely in a pocket.
9. Brush egg wash over the pocket. Cut few slots on top of the en croute pocket.
10. Place the en croute in a greased baking dish.
11. Bake at 350 F for 15 minutes or until nicely browned on top.
12. Serve the Samon En Crroute with asparagus. Enjoy.