Il Cucinologo
EN

Salmon in Puff Pastry Crust

17/11/2023

Salmon in puff pastry crust, or Salmon en croûte, is a very refined and beloved dish, perfect for both an elegant dinner and a special occasion. Here’s how to prepare it with an Italian touch by adding some pesto to flavor the fish.

Ingredients

  • 2 fresh salmon fillets (about 150-200 g each, skinless and boneless)
  • 1 roll of rectangular puff pastry
  • 2 tablespoons of Genoese pesto (for an Italian touch)
  • Salt and pepper to taste
  • 1 egg yolk for brushing the pastry
  • Chopped chives (optional, for garnish)
  • Lemon wedges (for serving)

Preparation

  1. Preheat the oven to 200 °C (fan) or 220 °C (conventional).
  2. Gently roll out the puff pastry on a work surface, keeping it cold.
  3. If pesto is unavailable, you can chop in fresh herbs like dill or parsley to taste, with a drizzle of extra virgin olive oil.
  4. Place one salmon fillet in the center of the pastry, season with salt and pepper, and spread pesto on one side.
  5. Cover with the second salmon fillet, placing the pesto-coated side against the other fillet.
  6. Cut the puff pastry around the salmon leaving a 2-3 cm border, then fold the edges up, sealing the corners well.
  7. Brush the egg yolk over the surface of the pastry for a nice golden color during baking.
  8. Make small cuts in the pastry (without cutting the salmon) to allow steam to escape during cooking.
  9. Bake on a baking tray lined with parchment paper for about 20-25 minutes or until the puff pastry is golden and crispy.
  10. Let rest for a few minutes before slicing. Serve the salmon in puff pastry crust with lemon wedges and, if desired, chopped chives sprinkled on top.

Remember to monitor the salmon during cooking, as times may vary depending on the thickness of the fillets and the type of oven.

Trivia

Salmon in puff pastry crust is part of French culinary tradition but has been adapted in many cultures. The addition of Genoese pesto, a glory of Italian cuisine, makes this dish a perfect blend of French refinement and the intense, aromatic flavors of Italy.