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5 from 5 votes

Individual Salmon en Croute

Individual Salmon en Croute (or Salmon Wellington) is a classic French gourmet dish made with fresh salmon, spinach, and cream cheese wrapped in buttery and flaky puff pastry.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Main Course
Cuisine: French
Diet: Halal
Servings: 4 portions
Calories: 791kcal
Author: Ayla Clulee

Equipment

  • 1 kitchen scale
  • 1 measuring spoons
  • 1 Sharp knife
  • 1 large baking sheet

Ingredients

  • 1 lb salmon (4 salmon fillets, each about 4½ oz / 130 g)
  • 1 sheet ready-rolled puff pastry (14" x 9"/35 cm x 23 cm)
  • 1 ½ tablespoon butter (20 g)
  • 1 clove garlic (finely chopped)
  • 1 small shallot (finely chopped)
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 5 cups spinach leaves (washed and dried) (150 grams)
  • 2 ½ oz cream cheese (70 grams)
  • 2 tablespoon freshly grated parmesan (40 grams)
  • 1 egg yolk (for egg wash)
US Customary - Metric

Instructions

Preparing the Spinach Filling

  • Put a wok or a large pan on medium heat and melt the butter.
  • Add the shallots and gently sauté them until soft and translucent.
  • Stir in the garlic, salt, and freshly ground pepper, and then add the spinach leaves. Don’t worry if it’s all piled up as it will wilt quickly.
  • When the spinach wilts, remove the pan from the heat and transfer the spinach mixture to a fine sieve to get rid of the extra liquid.
  • Let the spinach filling cool down for a few minutes, transfer it into a bowl, and then add the cream cheese along with the parmesan. Stir well and set it aside.

Wrapping the Salmon Fillets

  • Preheat the oven to 180° C (360° F).
  • Remove the skin from the salmon fillets if you didn't get your fishmonger to do it for you.
  • Cut the salmon fillets in halves so that we can have nicely shaped rectangular parcels. Set them aside on a plate.
  • Unfold the puff pastry on a lightly floured surface and cut it into 4 equal rectangles.
  • Place 2 salmon pieces on the side of each of the puff pastries.
  • Divide the spinach mixture into 4 equal parts, and spread them evenly on salmon fillets. Smooth the spinach mixture out to avoid them falling over the sides.
  • Fold the empty side of the puff pastry over the salmon and press the edges to seal. 
  • Place them on a silicon paper-lined baking sheet and brush them with egg yolk.
  • Gently slit the top of the wrapped salmon parcels with a small sharp knife to create vents for steam to be released.
  • Bake them for 20 minutes, until the pastry is golden and flaky and the salmon fillets are cooked thoroughly.

Video

Notes

  • Use cold salmon fillets straight out of the fridge to ensure the cooking time takes longer and they don't get overcooked by the time the puff pastry is cooked.
  • Remove the skin from the salmon fillets if you didn't get your fishmonger to do it for you.
  • Make sure the spinach mixture is cooled down before wrapping the pastries.
  • Don't skip gently sliting the top of the wrapped salmon parcels with a small sharp knife to create vents for steam to be released. 
  • You can make the spinach mixture for up to two days in advance and keep it refrigerated until you need it.

Nutrition

Calories: 791kcal | Carbohydrates: 40g | Protein: 38g | Fat: 53g | Saturated Fat: 17g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 24g | Trans Fat: 0.2g | Cholesterol: 155mg | Sodium: 827mg | Potassium: 959mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4073IU | Vitamin C: 11mg | Calcium: 208mg | Iron: 4mg