Salmon En Croute filled with Lemon and Pepper Butter
Salmon En Croute filled with Parsley, Lemon and Lemon and Pepper Butter is a stunning option for Good Friday, if you traditionally eat fish on this day.
This recipe will serve 6 people
Ingredients needed:
2 skin-less salmon fillets (fillets taken from a whole salmon)
Bunch of flat leaf parsley
1 lemon
3 lemon and pepper butter ovals (available from the fish counter)
Cracked black pepper
Sea salt
Cup of milk
2 sheets ready rolled puff pastry
1 sheet of baking paper
Cooking instructions:
- Pre-heat the oven to 230ºC/ Gas mark 8
- Lay a sheet of greaseproof paper on a oven dish/tray, and on top of this lay flat one sheet of rolled out pastry
- Place one salmon fillet on top of the pastry, skin down (if the fillet is too long for the pastry tuck the tail under to fit)
- Along the middle of the fillet place sprigs of flat leaf parsley, then finely grate the lemon over the parsley, along with some cracked black pepper
- Crumble on the lemon and pepper butter ovals for additional flavour
- Place the second salmon fillet skin side down on a chopping board and season with sea salt and cracked black pepper
- Once seasoned place the second fillet on top of the other fillet skinless side down
- Brush the visible edge of the pastry with milk, then lay the second sheet of pastry on top of the salmon
- Using the side of your hand go around the edge of the fillet and seal the pastry together, cutting off any excess pastry
- Using the excess pastry decorate the top of the en croute and brush the top layer of pastry with milk
- Place the salmon en croute on the middle shelf of the pre-heated oven and cook for 30-35 minutes or until the pastry has gone a light golden brown colour


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