Simple crusted salmon with spinach
How simple spinach crusted salmon is the perfect centerpiece for fish lovers. We have kept this classic recipe for salmon in a crust, but high quality and full of flavor. Cook it at temperature with the Thermapen One is the easiest way simple to know when your salmon is cooked safely but perfectly fluffy on the inside.
The crusted salmon is one of those dishes that are not loved enough. This is super easy to assemble but it's gorgeous as a centerpiece. And it's absolutely full of flavor! A excellent alternative to the Sunday roast but, more importantly, at this time of year, a fantastic option for christmas dinner instead of going the turkey route! The best thing about crusted salmon is that the ingredients can be chopped and modified according to your preferences. This recipe is perfect car pesto and salmon with go together wonderfully to create a rich dish and gourmet perfect for Christmas.
- 350g thick salmon fillet, skinless
- 2 sheets of all-butter puff pastry
- 75g fresh pesto
- 200g baby spinach
- 500ml whole milk
- 40g of butter
- 80g flour
- 80g aged cheddar
- 3 egg yolks
- Salt and pepper
- We'll start by making a sauce roux thick by melting our butter, adding the flour and forming a dough. Add the milk little by little. Salt and pepper strongly, add the juice of a lemon and the cheddar and mix.
Blanch the baby spinach by adding them to the boiling water for a minute before cooling them in ice water and drying them well. Add the blanched spinach to your thick cheese sauce and let cool.
Lay out a sheet of puff pastry all butter on non-stick baking paper. Drop a layer of pesto fresh a little smaller than your salmon fillet in the center of the dough.
- We will now crust the salmon. Spread thoroughly the salmon on the pesto, then add delicately the mixture of cheese and spinach on the top of the salmon, using your hands to make sure the sauce is evenly distributed over the net.
- brush the outside of the dough with egg wash, this will help seal the two layers of dough. Place the sheet of puff pastry next on the pile of salmon. Starting from one side, use your fingers to expel trapped air inside the dough and seal the sides. You can seal the dough the old-fashioned way with a fork, but you can crimp it if you feel in trust !
- Leave the salmon in a crust on the parchment paper, place it on a plate and leave it in the refrigerator for an houre. Take it out of the fridge, decorate and brush with more egg yolk. Return to fridge for another hour.
Cooking the salmon
- Preheat your oven 200°C and bake the salmon. After about 30 minutes, sondez the center of the fish with your Thermapen. The magic number what you are looking for is 50 °C.
- Once the salmon is at temperature, take it out of the oven and transfer it on a grid during 5 minutes to rest before serving. This will leave you with a perfectly flaky and soft. Cooking at temperature will ensure you don't not dry out this fantastic centerpiece !
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