Salmon en Croûte

Ingredients

• 1 lb center-cut skinless salmon fillet, approximately 1½ lb
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 tbsp Dijon mustard
• 1 tbsp unsalted butter
• 1 small shallot, finely minced
• 2 cloves garlic cloves, minced
• 10 oz fresh spinach
• 4 oz full-fat cream cheese, softened
• 2 tbsp fresh dill, chopped
• 1 tbsp fresh parsley, chopped
• 1 tsp lemon zest
• ¼ tsp kosher salt, for filling
• ¼ tsp black pepper, for filling
• 2 sheets puff pastry sheets, thawed but still cold
• all-purpose flour, for rolling
• 1 large egg
• 1 tbsp water

Instructions

1. Melt butter in a skillet over medium. Add shallot. Cook 2–3 minutes.
2. Add garlic. Cook 30 seconds.
3. Add spinach in batches. Cook until completely wilted.
4. Transfer spinach to a sieve or clean kitchen towel. Cool enough to handle.
5. Squeeze out as much liquid as possible. This is critical.
6. Chop spinach. Combine with cream cheese, dill, parsley, lemon zest, salt, and pepper.
7. Chill filling completely.
8. Pat salmon dry. Season with salt and pepper. Brush top lightly with Dijon.
9. Preheat oven to 400°F / 204°C.
10. Roll first puff pastry sheet on a lightly floured surface so it is large enough for salmon with approximately 1-inch sealing border.
11. Transfer pastry to a parchment-lined sheet pan.
12. Spread chilled spinach mixture down center, approximately the footprint of the salmon.
13. Place salmon over filling. Orient so the Dijon-coated side faces the filling.
14. Beat egg with 1 tbsp water. Brush exposed pastry around salmon with egg wash.
15. Place second puff pastry sheet over salmon. Gently press pastry around fish to remove trapped air.
16. Trim pastry, leaving approximately 1-inch border. Seal and crimp edges securely.
17. Chill assembled en croûte for 20 minutes.
18. Brush entire pastry surface with egg wash. Score decorative lines lightly — do NOT cut completely through pastry. Cut 2–3 small steam vents.
19. Bake 25–35 minutes until pastry is deeply golden and crisp.
20. Rest 8–10 minutes. Slice with a serrated knife.

Nutrition

Chef's Notes

Three major soggy-pastry prevention rules: spinach must be VERY DRY, filling must be COOL, pastry must remain COLD. For larger batches, make multiple en croûtes or properly resize pastry while maintaining similar fish thickness. Best fresh; oven reheating preferred to preserve pastry.

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