Salmon en Croûte

Foundations Referenced

• → Pastry Foundations
• → Beurre Blanc

Ingredients

• 1 side of salmon (1.5 lbs), skin removed, pin bones pulled
• Salt, pepper
• 1 sheet puff pastry, thawed
• Egg wash (1 egg + 1 tbsp water)

Filling

• 10 oz fresh spinach, wilted and squeezed very dry
• 4 oz cream cheese, softened
• 2 tbsp fresh dill, chopped
• 1 tbsp lemon zest
• Salt, pepper

Beurre blanc (→ foundation) for serving

Method

1. Filling: Combine wilted spinach (squeezed dry — critical), cream cheese, dill, lemon zest, salt, pepper.
2. Assemble: Roll puff pastry into a rectangle large enough to wrap the salmon. Spread filling down the center. Place salmon on top, season. Fold pastry over, sealing edges with egg wash. Trim excess. Place seam-side down on a parchment-lined sheet pan.
3. Decorate (optional): Score the top in a crosshatch or leaf pattern with a sharp knife (don't cut through). Brush with egg wash.
4. Bake: 400°F for 25–30 min until pastry is deeply golden and puffed, and salmon reaches 125°F internal (medium).
5. Rest 5 min. Slice into portions with a serrated knife.
6. Serve with beurre blanc alongside.

What You're Practicing

• Wrapping protein in pastry (en croûte): the same concept as beef Wellington
• Squeezing spinach dry — moisture is the enemy of crispy pastry
• Puff pastry handling: keep it cold, work quickly, seal edges well
• This combines Ch.03 fish technique, Ch.05 pastry skills, and Ch.04 plating