Salmon En Croute Roman style

VIDEO Did you know the Romans were fond of cooking fish with dates, honey and spices? It works surprisingly well with salmon, creating a richly-flavoured and special dish that is ideal for a dinner party or a special lunch. Guaranteed to impress friends and family alike!

Watch Lou making this recipe here:

NB.  If you wish to make the bigger version of this recipe to serve 8 (as shown in our video), use 1.5kg of fresh salmon (in two large fillets) and double the quantities of all the other ingredients.

Ingredients

  • 4 BigFish™ Salmon Fillets

    defrosted    

  • 1x 320g pack puff pastry

    (ready-made)

  • 55g dates

    stoned and chopped

  • 5 whole cloves

    ground in a pestle and mortar

  • 35g butter

    softened

  • 1 tbsp raisins
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cumin
  • 1/2 tsp Dijon mustard
  • A handful fresh mint

    finely chopped

  • 1 tbsp honey
  • a little milk

    for glazing

  • Hollandaise sauce

    to serve (ready made is fine!).

Method

  • 1.

    Preheat the oven to 220°C/Gas Mark 7.

  • 2.

    Soften the butter and mix in dates, ground cloves, raisins, ginger, cumin, mint, Dijon mustard and honey to make a paste.

  • 3.

    Roll out the ready-made puff pastry into a long rectangle.  Put two of the salmon fillets on the pastry at one end, leaving room to fold the pastry over.

  • 4.

    Now spoon the spicy fruit paste on top of the salmon fillets and spread to cover evenly.  Season with some pepper and then pop the remaining fillets on top, making a ‘sandwich’ with the filling in the middle.

  • 5.

    Use a pastry brush to brush the milk around the edges, fold the pastry over and seal well around the edges to make your parcel.

  • 6.

    Cut shapes from any spare pastry to decorate as you wish, then brush a little more milk over the pastry to glaze.

  • 7.

    Put the salmon parcel on a baking tray and cover lightly with foil.   Cook in the oven for 30 minutes until pastry is golden brown.

  • 8.

    Serve with fresh steamed vegetables and hollandaise.

  • “This dish can be prepared in advance but remove from the fridge 45 minutes before cooking. Any leftovers are also delicious cold!”

    Louise Coulbeck

With thanks to Anne Williams 1987 book 'F for Fish' for the inspiration.

Preparation Time

25

Cooking Time

30

Serves

4

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