This great recipe was originally posted on March 8th 2011, when I was using another blogging site! I am totally making this next week!
Simple Salmon En Croute – Jamie Oliver’s Food Revolution
Hi Everybody!
I’ve got a great recipe for you all. I just tried it tonight and couldn’t wait to share!
Once again, over the weekend I chose a few random cookbooks and said to myself,“Ok, I gotta pick one or two new recipes and make them this week”I make it sound like its such chore!
So as I was having my Saturday morning coffee, flipping through Jamie Oliver’s Food Revolution cookbook …
I want to interrupt my story to tell you that my husband laughs at me little because as he reads his newspaper on Saturday mornings, catching up on current events, I sit there pouring over several cookbooks – asking him which of these recipes he’ll want to eat next week.
He usually exclaims that he doesn’t know what he’llwant to eat NEXT WEEK.
“Jeez…I do”, I reply sheepishly.
Anyway, I came across this recipe towards the end of the book. Salmon en Croute. It caught my eye because first of all, I try to eat fish at least once a week(Omega 3!!!!)and because it called for puff pastry. I LOVE anything in puff pastry.Put a piece of cardboard in puff pastry and I’ll eat it.
I looked over the recipe to see if it was feasible for a weeknight dinner and it was!
Simple ingredients, fresh, not heavy, cooking time was acceptable.
I don’t know about you but whenever I think fish and puff pastry, I also automatically think “cream”. This recipe does not contain cream. Perfect for a weeknight. I tend to reserve heavier, more rich foods for the weekend.
Anyone who knows me knows that I love Jamie Oliver’s recipes , cookbooks , products – anything Jamie. His Food Revolution cookbook is one of my favourites because the recipes are easy, delicious, and affordable.
Ingredients
Serves 4-6
- All purpose flour for dusting
- 2 sheets of puff pastry( I bought frozen Tenderflake puff pastry) (thaw in the fridge)
- 1x 1 + 3/4 pounds of Salmon fillets bones removed and preferably skinned(I used trout filet)
- Olive oil for drizzling
- Kosher salt and fresh pepper
- 1/4 cup black olive tapenade such asFontaineSanté
- a small bunch of fresh Basil
- 2 ripe tomatoes
- 1 beaten egg (to brush on your pastry)
- 1/4 pound ball offreshmozzarella(Saputois fine – Looks like this (below) and is usually stored in water)
To prepare your salmon en croute:
Preheat oven to 400F
Get yourself a large flat cookie sheet and dust with flour.
Dust a clean surface and a rolling pin with flour.
Lay the puff pastry as is – out of the box
Roll out your pastry until its the same size as your cookie sheet. (about 12×6 inches)
(Mine was slightly bigger and it worked out fine, I just rolled out the pastry to the size of my pan. I also had two small fillets instead of one large one so I placed them side by side, so it worked out)
Place the pastry into your floured pan.
Drizzle the salmon fillet with olive oil and season with a pinch of salt and pepper.
Transfer your fillet to the pastry, skin side down, then spoon the black olive paste over top, spreading it out in a thin layer.
Pick the basil leaves , tear into large pieces and place them over the fish.
Slice the tomatoes and place them over the basil.
Tear the mozzarella into pieces and scatter these on top.
Sprinkle with salt and pepper and drizzle with olive oil.
Gather up the sides of the pastry and pinch and push them together.
With a pastry brush, brush your beaten egg over the pastry edges. This will ensure your “croute” becomes a beautiful golden colour.
To cook and serve your salmon en croute.
Bake your salmon on the very bottom rack of your preheated oven. Place an empty cookie sheet on the rack above to protect the top of your fish from getting too much heat.
Cook for 35 minutes, then remove from the oven and serve in the middle of the table so that everyone can cut themselves a slice.
This is beautiful and “special” enough to serve when you have company over.
Great served with any steamed veg or a lovely green salad (the usual story!)
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| Right about at this stage, I knew this was gonna be great That’s why I started taking pictures from this point..lol |
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| Yay – Cheese! |
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| I folded the edges in as neatly as I could. |
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| After the egg wash |
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| I really wanted to place it in a nice dish for the picture but alas, it was stuck. |
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| Does it look tasty? Don’t now how it looks to you guys. It looks good to me ’cause I made it and ate it like, two seconds after this shot.My taste buds were dancing the cha-cha!! |
See why Omega 3 is so important for maintaining good health! Click on the link below.
Its great to prevent heart disease, improves brain function, and more (I accidentally wrotebrianfunction…so I guess I need more Omega 3)
http://www.umm.edu/altmed/articles/omega-3-000316.htm
Thanks for reading xoxo
