Weeknight Salmon en croûte

Updated at: Thu, 17 Aug 2023 08:02:04 GMT

Step 1

Make sure your pastry is room temperature

Step 2

Make a thick mornay/cheese sauce (see my recipe here: https://whi.sk/XXNvi) Bonus: instead of using normal butter, use some homemade garlic butter, see: https://whi.sk/K0SRs

Step 3

Preheat the oven to 200c (180 fan)

Step 4

Wilt your spinach in a large pan with a splash of water or oil to stop it sticking

Step 5

Mix the wilted spinach with the cheese sauce

Step 6

You can add other ingredients like ground pine nuts to this sauce, but they are pretty expensive and it tastes fine without (the kids won't notice, honest).

Step 7

Put your salmon fillet(s) on your sheet of pastry and give them a little season (a pinch of salt, a little grating of pepper and maybe a squeeze of lemon).

Step 8

Cover with your sauce and wrap the whole thing in the pastry. Bonus points if you make a little pasty fish with the trimmings to go on top :)

Step 9

Beat an egg in a small cup/bowl and use a brush to glaze the top of your creation.

Step 10

Bake for 30-40 mins, I tend to use a little probe thermometer to check the salmon temperature (you're looking for 45-50c). The salmon should be nice and pink and flaky.

Step 11

Just before you get the croûte out, get a pot of water boiling and heat about 50g butter (or even better, garlic butter), in a pan until bubbling (the water will take longer so start that sooner).

Step 12

Boil the broccoli in boiling water for about 1 minute then take it out and dunk it in ice-cold water before tossing it in the butter.

Step 13

(optional) Season your broccoli with finely-grated parmesan or pecorino

Step 14

Serve immediately. Feel free to pair with some mash potatoes etc if you want something a bit more substantial (I often serve with some baked beans).

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