Crumb-Topped Salmon Casserole
Salmon en Croûte: A Delightful French Dish
Prepare yourself for a decadent, easy to make treat that's perfect for any banquet or dinner party. This traditional French dish, known as Salmon en Croûte, is a crowd-pleaser thanks to its mouthwatering combination of salmon and puff pastry.
Serves: 4
Difficulty Level: Easy peasy
Time spent: 45 minutes. Approximately 25 minutes active time.
Ingredients:
- 5 table spoons of butter
- 1 large leek, white and pale green parts only, thinly sliced
- 1 large carrot, peeled and julienned
- 4 (6-ounce) salmon fillets
- 1 large egg
- 1 tablespoon of milk
- 1/2 package frozen puff pastry, thawed according to package directions
- 5 teaspoons chopped fresh dill
- 1/2 cup dry white wine
- Dash lemon juice, plus more to taste
- 1/2 cup heavy cream
Instructions:
- Melt 1 tablespoon of butter in a sauté pan over medium-high heat. Add the sliced leek and julienned carrot, sauté until slightly softened, about 3 minutes. Set aside to cool.
- Season salmon fillets with salt and pepper. Whisk together egg and milk to make an egg wash.
- Roll out the sheet of puff pastry on a lightly floured surface into a 14-inch square. Trim the edges of the dough, using a sharp paring knife, and cut dough into 4 equal squares.
- Place the salmon fillets, along with 1 tablespoon of butter and 1/4 of the leek and carrot mixture, in the center of 1 square. Sprinkle with 1 teaspoon of dill and fold the edges of the pastry over the salmon, sealing with a bit of egg wash along the edges.
- Refrigerate the salmon packets for 15 to 30 minutes to firm slightly, while preheating the oven to 400°F. Brush the top of each packet with egg wash before baking until golden brown, about 20 to 22 minutes.
- Meanwhile, prepare the sauce. Combine wine and lemon juice in a small saucepan over medium-high heat. Bring to a boil, cook until reduced by 1/2, about 5 minutes. Add cream, continue cooking until slightly thickened, about 5 minutes more. Whisk in remaining 1 tablespoon choppped dill. Taste and add salt, pepper, and more lemon juice if desired.
Pro Tip:Serve the salmon packets hot, cut in half diagonally, and drizzle with cream sauce immediately before serving.
If you feel like switching things up, consider pairing your delicious Salmon en Croûte with a bottle of Chablis. This white wine's distinct mineral character will complement the buttery pastry and creamy filling of the salmon en croûte, enhancing the overall flavor experience.
[1] Sources:- "Wine Folly: Magnum Edition". Madeline Puckette and Justin Hammack. 2016.- "Wine for Dummies" Dianne D. Defoe, Anne Derse Illustrated by: Heather Wolf. 2012.
- For an enhanced flavor experience, consider pairing your prepared Salmon en Croûte with a bottle of Chablis, as suggested by Wine Folly: Magnum Edition and Wine for Dummies.
- Probably, you'll yield 4 servings of Salmon en Croûte, making it perfect for any banquet or dinner party.
- After preparing the sauce and refrigerating the salmon packets, follow the pro tip and serve the salmon packets hot, cut in half diagonally, and drizzle with cream sauce immediately before serving.
