The Salmon In Crust it's a second dish of fish choreographic and exquisite! It is about Salmon fillet scented with herbs aromatic; first enclosed in a casket of puff pastry braided or simple and finally baked in the oven; where the salmon becomes soft, juicy, delicately melting inside , exquisitely flaky and crunchy on the outside! A delight mouth-watering!
After the success of the baked salmon and the practical one in the pan, I wanted to make one new version beautiful for the holidays: Salmon in a puff pastry crust!
It's about a quick and easy preparation! For the preparation you can use a fresh salmon fillet the size you prefer. To realize the crust you will need them 2 rolls of puff pastry to be woven just like in the Crust Meatloaf. The secret for best results use very cold sheets! in this way the weaves will be perfect in minutes!
In this case I chose to serve it with a radicchio salad and sugar loaf, but you can accompany it with baked potatoes or choose from the seasonal side dishes you like best!
Crusted Salmon is perfect to serve as second course for special occasions ; like a Sunday in the family, the Christmas Eve or New Year's, as an alternative to the classic Sea bass with salt or Octopus with potatoes! Trust me even children will lick their whiskers!
Crusted salmon recipe
| Preparation | Cooking | Total |
|---|---|---|
| 20 minutes + cooling | 30 minutes | 50 minutes |
|
Quantity for 6 people |
|---|
|
How to make salmon fillet in a puff pastry crust
First of all wash the salmon fillet and remove the skin with a very sharp knife, tearing it gently, so that the piece remains intact.
Then make the intertwining with the puff pastry following the tutorial found in MEATBALL IN CRUST
Put the braided pastry in the fridge for 10 minutes before using it.
Then add the salmon on top that you have previously sprinkled with oil, thyme and a pinch of salt and fold it into a package:
Finally, turn it upside down on a baking tray previously lined with parchment paper and brushstrokes of yolk:
Place in the fridge for 20 minutes.
Then bake at 200 ° in a very hot static oven in the central part for 10 minutes then lower to 180 ° and continue cooking for another 10 – 15 minutes until golden brown.
Remove from the oven and let it cool!
Yours is ready Crusted salmon fillet!
You can keep it in the fridge raw for 1 whole day already intertwined with the pastry!
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