Total: 40 min Diners: 4

Salmon Puff Pastry, salmon en croute or salmon in crust, which could also be considered as a salmon Wellington due to the analogy with the famous sirloin recipe.

This marvel of festive cuisine we owe to the French chef Paul Bocuse, considered the best chef of the twentieth century and although it is a recipe with appearance and presentation of haute cuisine dish, in reality we are facing a recipe that anyone, even if not a very experienced cook, can make successfully since virtually everything is done in the oven.

On the other hand, there are many foods that take on another dimension when cooked wrapped in a crispy butter dough, so a couple of sheets of puff pastry is something that should never be missing in the freezer to prepare recipes like this bacon and cheese puff pastry, or this kale puff pastry or even bet high with this cauliflower Wellington.

The recipe we propose today is a version of the crusted sea bass made world famous by the French chef, but made with fresh Norwegian salmon. We will accompany it with Choron Sauce, a sauce derived from Béarnaise sauce.

Properties of salmon

According to the Spanish Nutrition Foundation, salmon is a fatty fish that has the typical properties of oily fish, with a lipid content (12 g of lipids per 100 g of edible portion) similar to that of tuna or sea bream, and high contents of monounsaturated, unsaturated and omega-3 fatty acids. Regarding other macronutrients, it is also a source of protein, with a high average protein content.

Minerals include phosphorus (almost half of the IR/day for this mineral), selenium, iodine and potassium (12% of its IR/day).

There is a significant contribution of B vitamins, in particular it is a source of vitamin B6, B12, thiamine and niacin.

Of the fat-soluble vitamins we can mention the contribution of vitamin D and E. One serving of salmon covers 71% and 23% respectively of the recommended intakes of vitamin D and E for men and women aged 20 to 39 years who perform moderate physical activity

How to make salmon crusted with choron sauce

Petra Eujane iStockPhoto

Ingredients

For the filling

. Butter, 130 g Shallots, 200 g Fresh mushrooms, 200 g Fresh parsley, 10 g Fresh tarragon, 10 g Spinach leaves, 20 g Peeled shrimps, 150 g Sour cream (crème fraîche), 200 g Salt, to taste Pepper, to taste

For the crusted salmon

Salmon, 2 fillets of about 500 g Puff pastry sheets, 2 Beaten egg, enough to brush the puff pastry Salt Pepper

For the choron sauce

Whole egg, enough to brush the puff pastry Salt Pepper

For the choron sauce

Whole egg, 1 Egg yolk, 1 Tarragon vinegar, 50 ml Clarified butter, 175 ml Tomato sauce, 50 ml

Step 1

Start by preparing the filling, as we will need to wait for it to cool before we can use it. In a frying pan melt the butter and add the finely chopped shallot until it caramelizes.

Step 2

Then add the finely chopped mushrooms. Cook them over medium heat until the water they release evaporates completely.

Step 3

In the next step of this filling preparation, add the tarragon, parsley and finely chopped spinach. Add the peeled and chopped shrimp. Cook for one minute and add the sour cream (crème fraîche) and salt and pepper to taste. Set aside until completely cooled.

Step 4

Scrub the salmon loins to make sure they are boneless, dry them with paper towels and season with salt and pepper.

Step 5

Lined a baking tray with baking paper. We roll out a sheet of puff pastry with the rolling pin and place it on the paper. On the puff pastry sheet we put one of the salmon fillets, cover with the cold filling, put the other salmon fillet on top and finish with the second sheet of puff pastry, which we will also have stretched with the rolling pin.

Step 6

Press around the fish to close the puff pastry and trim the excess with a sharp knife. We can help us with a dessert spoon to mark the puff pastry lid simulating scales or we can use the leftover puff pastry to make the decoration that we like.

Step 7

Paint with beaten egg and bake for 20 minutes in a preheated oven at 210ºC.

Step 8

While the salmon is cooking in the oven, we take the opportunity to prepare the choron sauce. To do this, heat the tarragon vinegar in a saucepan until it reduces its volume by half.

Step 9

Put the egg and egg yolk in a metal bowl in a bain-marie and beat them with an electric whisk until they triple in volume. Add the tarragon vinegar reduction little by little while whisking. Then add the clarified butter in a trickle and continue whisking.

Step 10

Remove from the water bath, add the tomato sauce, which should be at room temperature, and continue whisking for a couple of minutes. Set aside at room temperature.

Step 11

Serve the salmon with the choron sauce in a separate bowl.

Serve the salmon with the choron sauce in a separate bowl.