Salmon En Croute with Pea Puree

I’m an avid watcher of Top Chef, Master Chef or anything that involves cooking. Last year, on an episode of Master Chef Junior, these 7-12 year old kids were making salmon en croute! Yeah, you read that right. And they turned out perfect! Did they make it seem easy, or is it really that easy to make? I found Gordon Ramsay’s Salmon En Croute recipe and to my surprise, it really is pretty easy to pull together. I only had to make a few tweaks to the recipe — but let me tell you, the finished product was on point!
With leftover puff pastry sheets and salmon fillets in my freezer, I had no excuse but to accept the challenge.

Okay, and the pea puree really brightens up the plate, don’t ya think? Gordon Ramsay would be proud!

Here is what you’ll need:

  • 1 puff pastry sheet, thawed
  • 2 salmon filets, cut in half
  • 2 Tbsp light butter spread (or the real stuff, if you prefer)
  • 1 Tbsp lemon zest
  • Handful of cilantro, chopped
  • 1/2 Tbsp dill weed
  • Salt and pepper
  • 2 Tbsp Dijon mustard

For the Brussels Sprouts/Peppers:

  • 2 cups Brussels sprouts
  • 1/2 red bell pepper, cut into slices
  • ¼ cup olive oil
  • 1 Tbsp garlic powder
  • Salt and pepper, to taste

For the Pea Puree:

  • 2 cups frozen peas, thawed
  • ¼ cup cilantro
  • 2 cloves garlic
  • ½ cup olive oil
  • Salt and pepper, to taste

Preheat the oven to 400 degrees.

Season Brussels sprouts with oil, salt, pepper and garlic powder, and bake in an oven-safe pan for 40 minutes – make sure to move the Brussels sprouts around every 5 minutes for even cooking. Have way through, add the red bell peppers. (These should be done a few minutes before the salmon en croute is finished cooking.)

In a small bowl, mix together butter spread, lemon zest, cilantro and dill weed. Add salt and pepper to taste. On one half of the salmon filet, spread the herb butter – on the other half, spread the mustard evenly. Sandwich the two halves together – repeat with the other two halves.

Cut the pastry sheet evenly in half. Brush sides of the pastry sheet with water.

Place your salmon sandwich in the center of the pastry sheet. Bring up the edges and tuck and fold; pretend like you’re wrapping a present! Repeat with the other salmon sandwich. Place the wrapped salmon on a greased baking sheet, seam-side down.

With a knife; lightly slice the top a few times to make diagonal slices. Chill in the fridge for 15 minutes.

After 15 minutes, pop ‘em in the oven for 25 minutes. Allow salmon to cool for 5 minutes before serving.

In the meantime, combine peas, cilantro, garlic, salt, and pepper in a food processor or blend. Blend for about 10 seconds. Add olive oil. Blend until smooth.

Dish up, and enjoy! Nomnomnom.

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A passionate twenty-something that wears a lot of hats, writes an abundance of to-do lists, and color codes the appointments on her calendar.

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