by Mandy Wilks

Created on: November 19, 2010

This is a lovely recipe for one person – Salmon en Croute- that I love to serve with a delicious asparagus and cream sauce; however the recipe can easily be adapted for two or more servings.

This delicious salmon recipe looks really impressive on the plate can it can also be prepared ahead of time and kept in the refrigerator before cooking. It is also suitable for freezing and can be cooked from frozen

INDIVIDUAL SALMON EN CROUTE

Serves 1

INGREDIENTS

1 salmon fillet

75g low fat soft cream cheese

Little grated lemon zest

2 teaspoons lemon juice

Small bunch fresh parsley, chopped

1/3rd pack ready-made puff pastry

700 g Side of salmon fillet, skinned

Salt and freshly ground black pepper

Beaten egg glaze

METHOD

1. Preheat the oven to 220°C/Fan 200°C/Gas Mark 7.

2. In a small bowl, beat the cheese, chopped parsley, lemon zest and juice together with a little salt and plenty of ground pepper.

3. Roll out the pastry on a lightly floured surface into a square shape that will wrap around the salmon.

4. Spread the cheese mixture on top of the salmon then place it cheese down in the centre of the pastry.

5. Brush the edges of the pastry with beaten egg then fold over the pastry to completely hem in the salmon, tucking as if wrapping a present and trimming off any excess pastry.

(Saving for decorating – I like to cut out a small fish shape from the pastry!)

6. Place in the refrigerator for at least an hour before cooking.

7. Turn the pastry parcel over and place it seam-side down on a baking sheet.

8. Make a couple of steam holes in the pastry.

9. Brush the pastry with the beaten egg and bake for 25-30 minutes or until the pastry is golden brown.

This asparagus dish is delicious with the salmon; the sauce goes well between the two dishes.

ASPARAGUS AND CREAM SAUCE

Serves 1

INGREDIENTS

6 spears of asparagus

30g butter

30g plain flour

150g water with fish stock cube dissolved in it

150g cream

2 tablespoons Dijon mustard

1 teaspoon lemon juice

Freshly ground black pepper

METHOD

1. Snap the tough ends off the asparagus.

2. Cook asparagus, covered, in a small amount of salted boiling water for 6 to 8 minutes or until crisp-tender. Drain and keep warm.

3. Mix together the cream and fish stock

4. Melt the butter in a small saucepan over low heat; add flour, stirring until smooth.

5. Gradually stir in the stock and cream mixture.

6. Cook, stirring all the time, until this sauce is thickened and bubbly (about 1 minute).

7. Whisk in the mustard, lemon juice, and pepper.

Place salmon the plate with the asparagus, pour half the sauce over the asparagus and serve remainder in a sauce boat.

Garnish with parsley and lemon.

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