Give your meals the Michelin-star touch with these sophisticated yet surprisingly simple recipes from the new cookbook by Marcus Wareing.
Salmon en croute is a very classic French dish which I used to make when I started my apprenticeship at the Savoy Hotel.
It had to be perfect – a crispy, flaky pastry covering a just-cooked fillet of salmon. I have simplified the process here, so that less can go wrong.
Instead of a whole fillet I’ve used fillet portions to make individual servings. It makes a great Sunday lunch, served with salad, or a comforting supper with steamed potatoes.
Salmon en croute is a very classic French dish which Marcus Wareing used to make when he started his apprenticeship at the Savoy Hotel
- 1tsp fennel seeds
- 1tsp coriander seeds
- 2tbsp rock salt
- ½ a bunch of dill, fronds chopped, stalks chopped
- 4 x 120-140g (4-5oz) pieces of salmon, skinless and pin-boned
- 80g (3oz) cream cheese
- Finely grated zest of 1 lemon
- 1 gherkin, finely chopped
- 1tsp capers in brine, finely chopped
- Sea salt and freshly ground black pepper
- 2 x 320g sheets of all-butter puff pastry, each cut into 4 rectangles, chilled
- 1 egg, beaten
Put the fennel and coriander seeds in a small, dry frying pan and toast over medium heat until fragrant. Crush in a spice grinder or using a pestle and mortar then add to the rock salt and dill stalks and stir.
Coat the salmon in the salt mixture, cover and chill for 30 minutes. Rinse the salt off the salmon pieces under cold running water then pat them dry with kitchen paper.
Mix the cream cheese, chopped dill fronds, lemon zest, gherkin and capers together in a bowl with a pinch each of salt and pepper.
Preheat the oven to 210°C/ fan 190°C/gas 7 and line a baking tray with baking parchment.
Lay 4 of the pastry rectangles on the lined baking tray. Divide the cream cheese mix into 4 and place a spoonful in the centre of each piece of pastry.
Smooth it out, leaving a 1cm border around the edges of the pastry. Brush the borders of each pastry piece with the beaten egg.
Place a piece of salmon on top of the cream cheese mix, if necessary tucking the skinny end of the salmon fillet back under itself so it fits well in the rectangle.
Take the remaining 4 pastry rectangles out of the fridge and place them on top of the salmon pieces. Using the side of your hand, carefully press the edges of the 2 pastry pieces together, to seal the salmon in.
Using a fork, gently crimp a 5mm border around the edge of each parcel. Brush each parcel with beaten egg then place the entire tray in the fridge for 10 minutes.
Bake the salmon parcels for 20-25 minutes until golden brown. Remove from the oven, allow to rest for a few minutes then serve.