Salmon en croûte is a beloved dish that looks impressive and tastes delicious. Now you can make your own! Drizzle mouthwatering basil pesto on the salmon fillets then wrap them in buttery puff pastry. Serve with crushed potatoes and creamy spinach with garlic and Dijon mustard. Stunning!
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||1.3 g||6.3 g|
|Protein||7.4 g||36.1 g|
|Salt||0.3 g||1.45 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Preheat the oven and start preparing your salmon en croûte
Set the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7 and boil a kettle.
Crack the free-range egg into a small bowl and beat it with a fork (note: You'll only need 1 egg when cooking for both 2 and 4 people) – this is your egg wash.
Cut the salmon fillets in half and place next to each other side-by-side in 2  groups.
Spoon your basil nut pesto over the salmon.
Prepare your pastry for the en croûte
Dust your work surface with a generous pinch of flour.
Unwrap the puff pastry and roll it out slightly with a rolling pin.
Cut the pastry into 4  squares.
Top the pastry with your prepared salmon fillets
Place each group of salmon onto a pastry square and season with a pinch of salt.
Brush the egg wash around the edges of the salmon-topped pastry square.
Finish building your salmon en croûte and bake
Top each salmon-topped pastry square with another pastry square.
Seal the open ends together by pressing the edges down with a fork.
Add the parcels to a baking tray and brush with egg wash.
Sprinkle the parcels with the black sesame seeds.
Put the tray in the oven for 20-25 minutes or until golden and cooked through – this is your salmon en croûte.
Prepare your potatoes and spinach
Whilst the salmon en croûte is cooking, cut the waxy potatoes (skins on) into large bite-sized pieces.
Add the potatoes to a pot of boiled water with a pinch of salt, bring to the boil over a high heat and cook for 15-20 minutes or until tender.
Meanwhile, peel and finely chop (or grate) the garlic.
Chop the spinach roughly, then slice the lemon[s] into wedges.
Make a white sauce for your creamed spinach
Add 15g [30g] butter to a pot over a medium-low heat.
Once melted, add 20g [40g] flour and the chopped garlic and cook for 2 minutes, stirring constantly.
Whisk in 150ml [300ml] milk.
Continue to cook, whisking constantly, for 2-3 minutes until a smooth, thickened white sauce remains.
Finish cooking your creamed spinach and potatoes
Add the chopped spinach and Dijon mustard to the white sauce and cook for 1-2 minutes further or until the spinach is wilted.
Season with a generous pinch of salt and pepper and a good squeeze of lemon juice – this is your creamed spinach.
Once tender, drain the potatoes, return them to the pot with a knob of butter and crush lightly with a fork.
Serve the salmon en croûte with the creamed spinach and crushed potatoes to the side.
Garnish with a lemon wedge.