Salmon en Croûte with Spinach and Dill Beurre Blanc - Kosher

The Elegant Salmon en Croûte with Spinach and Dill Beurre Blanc is a true masterpiece for any culinary enthusiast. Encased in a golden, flaky puff pastry, the salmon fillet remains tender and juicy, complemented by a layer of wilted spinach. This dish effortlessly combines richness and freshness, making it an ideal centerpiece for any special occasion or holiday meal.

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Temps de préparation 25

Temps de cuisson 30

Temps total 55

Type de plat Main Course

Cuisine French

Portions servings

Calories 670 kcal

Ingrédients

1 lb salmon fillet, skin removed

2 sheets sheets puff pastry

1 cup fresh spinach leaves

1 tablespoon olive oil

2 tablespoons Dijon mustard

1 egg, egg, beaten

1/4 cup fresh dill, chopped

1/2 cup white wine

1/2 cup heavy cream

2 tablespoons unsalted butter

1 small small shallot, finely chopped

1/2 teaspoon salt

1/4 teaspoon black pepper

1 teaspoon lemon juice

Instructions

Preheat the oven to 400°F (200°C).
Heat the olive oil in a skillet over medium heat. Add the spinach and cook until wilted, about 2-3 minutes. Remove from heat and set aside.
Roll out the puff pastry sheets on a lightly floured surface.
Place the salmon fillet on one sheet of puff pastry. Spread the Dijon mustard evenly over the salmon, then top with the wilted spinach.
Place the second sheet of puff pastry over the salmon and spinach. Trim the edges and press to seal, then crimp with a fork for a decorative edge.
Brush the beaten egg over the top of the pastry.
Use a sharp knife to cut a few small slits in the top of the pastry to allow steam to escape.
Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the salmon is cooked through.
While the salmon is baking, make the dill beurre blanc sauce. In a small saucepan, sauté the shallot in butter until soft.
Add the white wine and lemon juice; bring to a simmer and reduce by half.
Stir in the heavy cream and continue to simmer until thickened.
Remove from heat and stir in the chopped dill. Season with salt and pepper to taste.
Serve the salmon en croûte with the dill beurre blanc drizzled over the top.

Nutrition (per 100g)

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Salmon en Croûte with Spinach and Dill Beurre Blanc – Kosher