Spiced Salmon en Croute
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
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4 BigFish™ Salmon Fillets
defrosted
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1x 320g pack puff pastry
(ready-made)
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55g dates
stoned and chopped
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5 whole cloves
ground in a pestle and mortar
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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
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Hollandaise sauce
to serve (ready made is fine!).
Method
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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.
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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.
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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.
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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.
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6.
Cut shapes from any spare pastry to decorate as you wish, then brush a little more milk over the pastry to glaze.
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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.
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8.
Serve with fresh steamed vegetables and hollandaise.
With thanks to Anne Williams 1987 book 'F for Fish' for the inspiration.
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