Salmon en croute with Bearnaise


The technique, with which I have prepared this recipe comes from the French verb "croute", which means crust. It can be applied successfully to different types of meat (fish, beef, pork, chicken), desserts or foods that are wrapped in dough and baked. Thus the food inside is stifled and this helps to retain juices and she can acquire a unique taste and juiciness.

The technique of preparation of the EA require certain skills, such as which products are appropriate, also the time required for cooking and other tips that I will share with you.Baking is a the most important thing of this method. It varies by product type between 30 and 40 min and the temperature and should be 200C and 150C at the beginning in the second half. This is basically the most useful tips for this technique.

The dish I decided to share with you today is based on the salmon, spinach and sauce bearnaise. I chose this recipe because it represents a mixture of fish, vegetables and a wonderful sauce from the French culinary school, which combines very well with the other ingredients. I am waiting for your comments and observations.

Cooking utensils:
Totally Bamboo 3-Piece Bamboo Cutting Board Set
The 12" Green Earth Frying Pan by Ozeri, with Textured Ceramic Non-Stick Coating from Germany (100% PTFE and PFOA Free)
Victorinox 40520 Fibrox 8-Inch Chef's Knife
J.K. Adams 7-Inch Maple Bakers Rolling Pin with Red Handles
Zyliss Quick Blend Whisk
OXO Good Grips Silicone Pastry Brush

300 g - salmon fillet
300g - Spinach
3 - egg yolks
2 garlic cloves.
30gr- Butter
Sauce Bearnaise -
Puff pastry
Salt, Pepper


Prepare sauce Bearnaise by following this recipe.

Heat a skillet, put the butter and add finely chopped garlic for 1 minute Add the washed and chopped spinach to butter and cook for about 5 minutes.

Preheat the oven to 200C and make sure that the required temperature is reached.

Sprinkle the puff pastry with flour and spread it with a rolling pin (link) until it becomes ? of the initial thickness and size about 25 cm wide and 15 inches in length and cut the excess. Place salmon fillet on the pastry, put the spinach on the salmon and top with bearnaise sauce and gently press the edges. In a bowl separate the egg yolks, beat them with a wire link, apply with a brush link at the top and the edges to get a nice golden color. You can make different forms for a good presentation or to cut shapes from the remaining pastry and arrange them.

Place the salmon in heated oven to 200C and bake for 20 minutes, then reduce to 150C and bake for 20 minutes more. Serve with sauteed potatoes and fresh salad.


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