Baked Salmon en Croute2021-06-11
- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 20m
- Ready In: 30m
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This information is per serving.
Saturated Fat14.4 g
Polyunsaturated Fat5.2 g
Baked Salmon en Croute
- 1 pound(480 g) fresh spinach
- 2 salmon fillets, skinned and boned
- 4 tablespoons Bechamel sauce
- 2 puff pastry sheets
- 1 large egg, beaten
- salt and freshly ground black pepper,to taste
Preheat the oven to 400º F (200º C).
Place spinach in a large sauce pan, add water just enough to cover it. Bring to a boil. Cook for 5 minutes, then drain cooked spinach and set aside.
Season fish fillets with salt and black pepper.
Cover baking sheet with parchment paper. Roll one of the pastry sheets out, and place on covered baking sheet.
Spoon half of reserved cooked spinach, add 2 tablespoons Béchamel sauce and top with seasoned salmon fillet. Trim the excess dough and fold the pastry over into a neat parcel, leaving the join at the bottom. Repeat the same process with remaining ingredients.
Brush pastry with beaten egg, place in preheated oven and bake for 20 minutes or until golden brown.