Salmon on croûte recipe.
The salmon in croûte likes the majority, in which I include the children sector as well, which is usually the least given is to take fish. But this elaboration, when carrying several elements, is usually a triumph with them.
Ingredients for six servings
1 500 g salmon loin, 2 puff pastry sheets, 400 g frozen spinach, 1 onion, 500 g thick béchamel sauce, 1 egg, extra virgin olive oil, salt and ground black pepper.
How to make salmon in croûte
We begin by preparing the spinach and béchamel, which are placed on the salmon loin and need to be cold before assembling the cake. Fill a large pan with water and bring to a boil, dip the frozen spinach and cook until ready until the time indicated in the package. We drained well.
Peel the onion and cut it into fine brunoise. Heat a little oil in a frying pan and fry it over a very soft fire, until it has become transparent. While this happens, we chop the spinach well drained, either with a sharp knife or with the help of scissors. Add them to the onion, salt and saute for a couple of minutes. Let cool.
We prepare a béchamel with a point of thickness that allows to nap the fish without it spilling from the sides. I have used 30 g of butter and 30 g of wheat flour for 500 ml of milk. To elaborate it, you can follow the guidelines that we explain in this entry. Once the sauce is ready, let it cool before proceeding.
We cleaned the salmon loin of the possible thorns that may have, we help us with a pair of tweezers to try not to tear the fish. Cut the sides of the loin to obtain a more or less homogeneous rectangle and make the cake look more beautiful to the eyes (the palate will give equal, as rich will also have the shape that has).
We cut one of the sheets of puff pastry into two rectangles, one narrower than the other. Place the salmon loin over the narrowest, salpimentamos and cover with spinach and béchamel sauce. Beat the egg and brush the sides of the puff pastry. Cover with the other half of the puff pastry and press the edges so that they stick.
We cut a rectangle of the second sheet of puff pastry, of equal dimensions that the previous one and we passed a roll of grate that we placed on the cake. We can stretch the grid so the holes open or leave it as it is. The effect that is achieved in both cases is different, but equally beautiful. Brush the entire surface with beaten egg, cut the edges and bake at 210ºC for 25-30 minutes or until it begins to brown.
To keep the pastry base of the cake not crudely, place the baking tray on the bottom. This will bring the heat directly and the base will be crunchy. We can also bake with the oven on only on the floor function for 15 minutes and change to floor and ceiling the rest of the time