Salmon En Croûte with Roasted Red Pepper Sauce

This is a surprisingly easy and elegant dish yielding a succulent piece of salmon wrapped in a crispy pastry shell, greens included 😋

Ingredients for 2

• 1/2 lb Fresh Spinach

• 2 Cloves Garlic, crushed

• 1 Tbsp Olive Oil

• Salt & Pepper

• 1 Sheet Frozen puff pastry

• 10-12oz Salmon Filet or 2 individual serving filets, skin removed

• 1 Egg, whisked

For The Sauce

• 2 Shallots, diced

• 6 canned or jarred roasted red peppers, chopped

• 4oz Vegetable stock (plus extra as needed)

• 1/8 Cup white wine

• S&P to taste

• 1 Tbsp soft butter

• 1 Tbsp Flour

• 4oz Heavy Cream

Method

1. Preheat oven and seasoned pizza stone to 350° F.

2. Stem the spinach as needed.

3. Heat the olive oil in a skillet and sauté the garlic briefly before adding the spinach, salt and pepper. Cook the spinach only until wilted. Set aside.

4. Place spinach in the center of the pastry, sized to wrap the piece/s of salmon.

5. Place the salmon on the spinach and wrap the bundle as creatively as you want. Seal all seams with egg wash and brush the top lightly with egg wash.

6. Bake on hot stone (or parchment paper, lined baking sheet) for15 to 18 minutes or until pastry has turned golden brown.

7. Serve with Red Pepper Sauce

Red Pepper Sauce

1. Sauté the shallots until soft, add the peppers, stock, wine, salt & pepper and cook for about 5 minutes,.

2. Whizz the sauce with a hand immersion blender until completely puréed and strain through a sieve.

3. Combine butter completely with flour and add to the red pepper sauce to thicken

4. Cook until desired sauce thickness is achieved, either by adding stock or reducing the mixture

5. Finish sauce by adding the heavy cream and stirring until well incorporated and hot.

6. Serve over Salmon