Pull out all of the stops with this previous French basic dish – a fragile but hearty Salmon en Croute by Fortnum & Mason. Delve underneath the golden, flaky pastry is contemporary salmon and sautéed spinach, the right crowd pleaser for gatherings.
Elements
For the pancake
– 100g plain flour
– small pinch of salt & sugar
– 2 eggs
– 200ml milk
– 2 teaspoons chopped chives
– a bit butter for frying
For the filling
– 100g spinach leaves
– 4 x 70g fillets of salmon
– 1 egg yolk
– 225g puff pastry
For the chive butter
– 2 banana shallots diced
– 1 clove garlic crushed
– 4 sprigs thyme
– 50ml white wine
– 50ml white wine vinegar
– 50ml double cream
– 100g chilly unsalted butter cubed
– juice half lemon
– 2 teaspoons chopped chives
Methodology
– Sift the flour right into a bowl, add salt and sugar, and make a properly within the middle.
– Add the eggs to the properly and beat with a wood spoon, regularly drawing within the flour from the perimeters.
– Slowly add the milk, beating till you may have a easy batter, and blend within the chives.
– Place a medium frying pan over medium warmth and grease with butter.
– When the butter is foaming, add a small ladle of suppose pancake batter, swirling it across the pan to cowl evenly.
– Cook dinner for 1-2 minutes till golden.
– Place onto banking parchment and prepare dinner all of the batter in the identical means.
– Blanch the spinach leaves for 10 seconds in a saucepan of well-salted boiling water.
– Take away and funky underneath chilly water.
– Gently press out extra water and depart them to dry.
– Place cling movie on the work floor and put a pancake on prime.
– Place 1 / 4 of the spinach on the pancake, adopted by a fillet of salmon.
– Season with salt and pepper.
– Brush one finish of the pancake with overwhelmed egg and wrap up the salmon, making certain each side of the pancake are tucked in, and the ends keep on with the egg.
– Roll the entire thing up tightly within the cling movie, taking care to maintain the oblong form.
– Repeat with the remaining elements.
Greatest served with a chilly glass of Fortnum & Mason’s Chablis.
