This simple Salmon in spinach crust is the perfect table center for fish lovers. We kept this recipe for salmon in classic crust but of high quality and full of flavor. Cook it at temperature with the Thermapen one is the most simple to know when your salmon is baked in complete safety but perfectly soft inside.
THE crust salmon is one of those dishes that are not loved enough. It is super simple to assemble But it is Magnificent as a centerpiece. And it's absolutely flavored! A Excellent alternative at the Roat of Sunday but, more importantly, at this time of the year, a Fantastic option For Christmas dinner Instead of following the turkey road! The best in the salmon is that the ingredients can be chopped And modified Depending on your preferences. This recipe is perfect because Pesto and salmon se marry wonderfully To create a rich dish And perfect greedy for Christmas.
Ingredients :
- 350g of thick salmon fillet, without the skin
- 2 sheets of puff pastry all butter
- 75g of fresh pesto
- 200g of spinach shoots
- 500ml of whole milk
- 40g of butter
- 80g flour
- 80g refined cheddar
- 3 egg yolk
- Salt and pepper
Recipe :
- We will start by doing a red sauce Thick by melting our butter, adding the flour and forming a paste. Add the milk little by little. Salt and pepper strongly, add the lemon juice and cheddar and mix.
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Blanch them spinach by adding them to boiling water For a minute before refreshing them in ice water and drying them well. Add the whitewashed spinach to your thick cheese sauce and let cool.
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Spread a sheet of puff pastry All butter on non -stick baking paper. Place a pesto layer Fresh a little smaller than your salmon net in the center of the dough.
- We are now going ride the salmon. Spread out 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 Uniformly distributed on the net.
- Brush the exterior of the dough with egg gilding, This will help seal both layers of dough. Place the puff pastry sheet next on the salmon stack. Starting on one side, use your fingers to expel the imprisoned air inside the dough and seal the sides. You can seal the old -fashioned dough with a fork, but you can set it if you feel confident !
- Crust On the parchment paper, place it on a plate and leave it in the refrigerator During a stickere. Take it out of the refrigerator, decorate and brush with more egg yolk. Return to fridge For Another hour.
Cooking the salmon
- Preheat Your oven at 200 ° C And bake the salmon. After about 30 minutes, probe the fish center with your Thermapen. THE magic number that you are looking for is 50 ° C.
- Once the salmon at temperature, take it out of the oven and Transfer it on a rack during 5 minutes so that it rests before serving. It will leave you a perfect salmon flaky And soft. Cooking at temperature will ensure that you do not not dry this fantastic table center !
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