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Salmon En Coute w/Beurre Blanc

Print Recipe
Course Main Course
Cuisine French
Keyword fish
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings 4

Ingredients

  • 1 pack Cream Cheese
  • 1 Salmon Fillet (thick, skinned)
  • 2 heads spinach
  • 1 red onion
  • 2 shallots
  • 1/2 brick butter
  • 1 lemon
  • 1 bunch fresh basil
  • 2 rolls puff pastry
  • 5 whole potatoes
  • 250 ml 35% cream
  • 200 ml dry white wine
  • 30 ml dijon mustard
  • 1 bunch fresh dill

Instructions

Roasted Potatoes

  • Cube up a few potatoes, and boil in salted water until able to pierce with a fork with some resistance.
  • Drain water, shake in the pot to form a bit of a soft mushy outer surface. Toss into a bowl, coat with olive oil, salt, and cracked black pepper.
  • Heat some duck fat in a skillet and toss the potatoes in. Let them brown on each side, creating a crispy crust, while also maintaining a fluffy center. Add more duck fat for more crisp as needed. Cook on high. Cast iron is super helpful here!
  • If they finish before the rest, keep them off to the side and reheat with a knob of duck fat on high.

Salmon En Croute

  • Leave your frozen puff pastry on the counter to thaw until cold, yet still rollable. Keep it cold! Just not frozen!!!
  • Dry off your salmon fillet, ensure no bones remain, and rub with a dijon mustard, coat with olive oil, and rub in. Set aside.
  • Blend a brick of softened cream cheese, a good handful of fresh chopped basil & fresh chopped dill in a bowl. Set aside.
  • Sautee 1/2 a red onionin a knob of butter, and as the onion becomes translucent, add a few cloves of crushed fresh garlic, and 2 heads of spinach. Sautee on medium until everything is moderately cooked and spinach is fully wilted. Set aside.
  • Roll out the puff pastry, add on a layer of your spinach, garlic & red onion mix. Make it just a tad smaller than the footprint of your salmon fillet.
  • Put your mustard rubbed salmon fillet on top of the mixture, then add a healthy layer of the cream cheese mixture.
  • Egg wash the exposed edges of your puff pastry, fold it over your beautiful little concoction, punch the seams closed, and brush the entire thing with egg wash.
  • Feel free to use some additional puff pastry to make a lattice cover, or something fancy as you see fit. Egg wash again.
  • Put this thing on a greased cookie sheet, and into an oven pre-heated to 425 for about 25 mins or until the outer crush is a nice brown.
  • Remove from oven, let sit for a few minutes, and cut with a bread knife.

Beurre Blanc

  • Finely chop 2 shallots, toss into a sauce pan with a squirt of olive oil, and sautee until they begin to clarify. Add a splash of dry white wine, and reduce on medium until a bit sticky.
  • Add a small splash of heavy cream and incorporate with a whisk.
  • Begin adding small knobs of cold butter, and incorporate with a whisk. Do not add more butter until the previous one has fully emulsified.
  • Continue adding small cubes of butter bit by bit until you have about a 1/3 cup of butter in there. If it begins to boil, remove from heat and add a small splash of cream. Leave on a VERY low heat and stir at least once a minute until about ready to serve.
  • If sauce begins to get too thick, add a bit of heat and a small splash of cream and emulsify with a whisk. Keep it on a very low heat, and continue to whisk to keep consistency.