Step-by-Step Guide to Prepare Perfect Individual salmon en croûtes

Individual salmon en croûtes.

Hello everybody, it is John, welcome to our recipe page. Today, I'm gonna show you how to prepare a special dish, individual salmon en croûtes. It is one of my favorites food recipes. This time, I'm gonna make it a bit unique. This will be really delicious.

Individual salmon en croûtes is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It's easy, it is quick, it tastes yummy. They are fine and they look wonderful. Individual salmon en croûtes is something which I have loved my whole life.

To get started with this recipe, we have to first prepare a few components. You can have individual salmon en croûtes using 9 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Individual salmon en croûtes:

1. {Get 150 g of fresh spinach.
2. {Take 2 of shallots finely chopped.
3. {Make ready 1 of fat clove garlic crushed.
4. {Make ready 1 1/2 tbsp of creme fraiche.
5. {Get of Zest and juice of 1/2 a lemon.
6. {Make ready 2 of large salmon fillets.
7. {Make ready 1 sheet of ready rolled puff pastry.
8. {Take 1 of egg beaten for glaze.
9. {Prepare of Seasoning.

Instructions to make Individual salmon en croûtes:

1. Preheat the oven to 180 degrees c. Boil a kettle and then pour the boiling water over the leaves to wilt the spinach. Allow to cool before squeezing out the water. Make sure you squeeze it tight as excess water will make the pastry soggy.
2. Finely chop the shallots and fry them in oil over a medium to low heat for 5-7 mins until soft, then add the garlic and fry for another 2 mins..
3. Add the spinach, seasoning, lemon zest and juice and remove from the heat. Then stir in the creme fraiche..
4. Roll out the puff pastry and place the skinless salmon fillets on top. You’ll need them to be covered in pastry so judge the placement, depending on whether you’re using two or three..
5. Top each fillet with the spinach mixture and cover with pastry. I cut the ends of the pastry to make them easier to fold..
6. Once wrapped, seal all edges, add a few slices to the top of the pastry and coat in an egg wash. Bake in the oven on a tray lined with baking parchment for 25-30 mins or until the pastry is cooked and golden.
   
7. Serve with veg 😍.

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