A delicious Salmon en Croûte recipe.
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Salmon en Croûte
Other★★★ Hard144min
IngredientsWhat you'll need for Salmon en Croûte
| Ingredient | Amount | Notes | |
|---|---|---|---|
| Salmon fillet (center cut) | 200g | ||
| Shrimp paste | as needed | ||
| Hard-boiled egg | 1 | ||
| Extra virgin olive oil | as needed | ||
| Puff pastry sheets | 2 | ||
| Zucchini slices | 50g | ||
| Crêpes | 4 | ||
| Carrot slices | 25g | ||
| Mushroom duxelles | 150g | ||
| Fresh dill | as needed | ||
| Kikkoman soy sauce | 30g | ||
| Salt | as needed | ||
| White pepper powder | as needed | ||
| Lemon | 1 | ||
| Egg wash (yolk) | as needed | ||
| White button mushrooms (for duxelles) | 375g | ||
| Kikkoman soy sauce (for duxelles) | 20g | ||
| Shallots (for duxelles) | 100g | ||
| Extra virgin olive oil (for duxelles) | 30g | ||
| Shrimp (for shrimp paste) | 200g | ||
| Egg white (for shrimp paste) | 1 | ||
| Salt (for shrimp paste) | 2g | ||
| White pepper powder (for shrimp paste) | 1g | ||
| Cornstarch (for shrimp paste) | 5g | ||
| Cake flour (for crêpes) | 200g | ||
| Bread flour (for crêpes) | 50g | ||
| Caster sugar (for crêpes) | 20g | ||
| Sea salt (for crêpes) | 2g | ||
| Eggs (for crêpes) | 4 | ||
| Rum (for crêpes) | 20g | ||
| Whole milk (for crêpes) | 450g | ||
| Butter, 82.9% fat (for crêpes) | 50g |
Cooking StepsHow to cook Salmon en Croûte step by step
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Step 2 DetailBefore pan-searing, pat the salmon dry. Lightly dust the skin side with a thin layer of flour. Heat a drizzle of olive oil in a pan over high heat, then sear the salmon until both sides are beautifully golden.
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Step 3 DetailPour Kikkoman soy sauce into the pan, heat and gently turn the salmon so the sauce coats it evenly.
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Step 4 DetailRemove the salmon from the pan. Evenly sprinkle chopped dill and lemon zest over the skin side.
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Step 5 DetailLay a sheet of plastic wrap on the work surface. Arrange the four crêpes in an overlapping pattern (they must be large enough to fully wrap the salmon). Spread the mushroom duxelles evenly over the crêpes, then layer the zucchini and carrot slices on top. Season with a pinch of salt, black pepper, and a drizzle of olive oil.
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Step 6 DetailPlace the salmon on top, then add the hard-boiled egg and shrimp paste. Using the plastic wrap to help, wrap the crêpes tightly around the salmon.
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Step 7 DetailTwist the plastic wrap to tighten the parcel, then refrigerate for 20 minutes. Remove the plastic wrap before assembling.
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Step 8 DetailPlace one sheet of puff pastry on a lined baking tray, sprinkle lightly with salt (this helps the pastry crisp), then set the crêpe-wrapped salmon on top.
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Step 9 DetailBrush the edges of the pastry with egg wash, then cover with the second sheet of puff pastry. Cut or score into a fish shape (or any shape you like). Brush the surface evenly with egg wash, then refrigerate for 30 minutes (brush with egg wash once more during chilling).
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Step 10 DetailScore decorative patterns on the pastry, poke several steam vents, and sprinkle with a little sea salt. Bake in a preheated oven at 190°C for 40–45 minutes. Serve with your favourite sauce or enjoy as is.
