Salmon receipe

Salmon en Croute with Wild Garlic and Herb Beurre Blanc

Super dish to replace the Sunday roast or easy super any night as you can prepare in advance and pop in the fridge till ready for the oven. You can use any fillet of fish and wild seabass is a classic but using a sustainable fish like Irish Salmon is my recommendation.


  • A side of salmon, about 900g, skinned and pin bones out
  • 60 g butter, softened
  • Finely grated zest of 1 lemon
  • 200g wild garlic
  • Diced shallot
  • 200g large spinach leaves
  • Sea salt
  • Freshly ground black pepper
  • 500 g puff pastry
  • 1 egg yolk, beaten


  1. First make the filling. Saute the shallot, wild garlic and spinach until soft.
  2. Drain the mix of as much moister as possible
  3. Add the crème fraîche, parsley and a pinch of salt and pepper and zest of lemon
  4. In the meantime, preheat the oven to 220°C, gas mark 7. Take the salmon fillet and cut in half or butterfly it open, cutting across the width of the fillet so it opens up flat. Then add the filling and fold the fillet back as it was (except now with the filling running through it). Season both sides of the fillet.
  5. Roll out the pastry to 5mm thick, cut a piece that’ll fit your fillet with a 2.5-3cm border and place it onto a heavy baking tray lined with baking parchment.
  6. Place the filled fillet on top and with a wet finger, moisten the edge. Then roll out a slightly larger piece for the top. This should cover
  7. the whole lot. Seal it to the bottom bit of puff and try to minimise air bubbles/gaps. Trim the edges so that you have a rim around the fillet and crimp the edge with a fork.
  8. Score a fish onto the surface or use any extra pastry to decorate the top, brush the whole lot with beaten egg. Bake for 25-30 minutes or until golden.

For the herb Beurre Blanc

  • 1/4 cup dry white wine
  • 3 Tbs. white-wine vinegar
  • 1 medium shallot, diced 
  • 1/2 cup unsalted butter, very cold and cut into 1/2-inch pieces
  • Salt and freshly ground white pepper


  • In a small saucepan, combine the wine, vinegar, and shallot. Bring to a simmer over medium-high heat and cook until the liquid has reduced to 1 to 2 Tbs. Turn the heat to low and gradually whisk in the butter, piece by piece. The butter must not melt too fast but should soften gradually to form a creamy sauce. Occasionally move the pan off the heat to keep it from getting too hot and continue whisking in the butter. Season with salt and pepper to taste. For a perfectly smooth sauce, strain through a fine sieve. Serve as soon as possible, or keep warm for a short time over warm (not boiling) water.

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