Salmon en Croute
- Ready In:
- 35mins
- Ingredients:
- 7
- Serves:
-
2
ingredients
- 1⁄2 package puff pastry, defrosted
- 1 (5 ounce) package Baby Spinach
- 2 skinless salmon fillet
- 1⁄2 lb sauted mushroom, sliced
- 1 cup bearnaise sauce (Bearnaise Sauce)
- 1 beaten egg
- salt and pepper
directions
- Pre-heat oven to 375 degrees.
- Line baking sheet with parchment paper.
- Roll pastry on floured surface to 1/8 inch.
- Place 1/2 the spinach on pastry lenght wise and top with salmon, mushrooms and 1/4 cup bernaise sauce then top with remaining baby spinach.
- Roll up like a cinnamon roll, folding in the sides to seal completely.
- Brush with egg.
- Bake 25 minutes.
- Serve with warm bernaise sauce.
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Reviews
-
The flavors are good. The bottom pastry was soggy. If we try again, we'll use a grate inside a cookie sheet so heat can crisp the bottom too... hopefully. I wonder about cooking the spinach first, to get the liquid out before it gets wrapped in pastry. Also, the vague ingredient descriptions require a bit of experience in the kitchen. i.e. how big is a salmon filet? 1/2 a box of pastry sheets? No photo makes it hard to imagine en croute rolled like a cinnamon roll. So, does it look like a pinwheel when you're done?
-
I really liked the filling in this recipe. And it was so easy to make! I could not find Bearnaise Sauce so I used a Lemon Dill sauce by Knorr and it worked well. The one problem I had was with the crust. Although it was golden and flakey on the outside, it seemed a bit undercooked on the inside. If anyone has any suggestions on how to remedy this, I will gladly try this recipe again.