G - Pesto Salmon En Croûte With Crushed Potatoes & Creamed Spinach

Updated at: Thu, 17 Aug 2023 14:10:31 GMT

Step 1

Preheat the oven and start preparing your salmon en croûte. Set the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7 and boil a kettle. Crack the free-range egg into a small bowl and beat it with a fork (note: You'll only need 1 egg when cooking for both 2 and 4 people) – this is your egg wash. Cut the salmon fillets in half and place next to each other side-by-side in 2 groups. Spoon your basil nut pesto over the salmon.

Step 2

Prepare your pastry for the en croûte. Dust your work surface with a generous pinch of flour. Unwrap the puff pastry and roll it out slightly with a rolling pin. Cut the pastry into 4 squares.

Step 3

Top the pastry with your prepared salmon fillets. Place each group of salmon onto a pastry square and season with a pinch of salt. Brush the egg wash around the edges of the salmon-topped pastry square.

Step 4

Finish building your salmon en croûte and bake. Top each salmon-topped pastry square with another pastry square. Seal the open ends together by pressing the edges down with a fork. Add the parcels to a baking tray and brush with egg wash. Sprinkle the parcels with the black sesame seeds. Put the tray in the oven for 20-25 minutes or until golden and cooked through – this is your salmon en croûte.

Step 5

Prepare your potatoes and spinach. Whilst the salmon en croûte is cooking, cut the waxy potatoes (skins on) into large bite-sized pieces. Add the potatoes to a pot of boiled water with a pinch of salt, bring to the boil over a high heat and cook for 15-20 minutes or until tender. Meanwhile, peel and finely chop (or grate) the garlic. Chop the spinach roughly, then slice the lemon[s] into wedges.

Step 6

Make a white sauce for your creamed spinach. Add 15g butter to a pot over a medium-low heat. Once melted, add 20g flour and the chopped garlic and cook for 2 minutes, stirring constantly. Whisk in 150ml milk. Continue to cook, whisking constantly, for 2-3 minutes until a smooth, thickened white sauce remains.

Step 7

Finish cooking your creamed spinach and potatoes. Add the chopped spinach and Dijon mustard to the white sauce and cook for 1-2 minutes further or until the spinach is wilted. Season with a generous pinch of salt and pepper and a good squeeze of lemon juice – this is your creamed spinach. Once tender, drain the potatoes, return them to the pot with a knob of butter and crush lightly with a fork.

Step 8

Serve up! Serve the salmon en croûte with the creamed spinach and crushed potatoes to the side. Garnish with a lemon wedge. Enjoy!

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