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Author:
Franco Salzillo
We know French food’s reputation. It’s timeless and sophisticated, and although we’re used to individual servings, sometimes a dish to serve center table (kind of like roast turkey) is also super fun.
So, we’re talking about one of the most famous recipes by Chef Gordon Ramsay, a whole salmon fillet enclosed in a golden and crackly pastry shell.
Needless to say, this dish has a huge wow factor. Bring it to the table and see everyone’s eyes shine in anticipation!
Starting with the obvious, you need a thick, two-pound salmon fillet. No bones, no skin. You’ll also need shortbread pastry, which is easy to find! Buy it frozen! Making it from scratch is quite complicated!
The most exciting ingredients, though, are the ones that give the salmon a unique flavor. We’re rubbing the salmon with butter and fresh basil and dill leaves, making it quite herbal and attractive, and we’re also smothering it with mustard on one side. Mustard and salmon? Trust me, it works!
And although the recipe below sounds a bit complicated, it isn’t. Cut the fillet in half, rub and season it. Pile it up like a sandwich and wrap it with the pastry like a gift!
In a small bowl, combine the softened butter with the lemon zest, basil and dill. Season with salt and pepper and mix well. Set aside.
Pat the salmon filet dry, cut in half and place in a baking tray lined with parchment paper.
Coat the salmon with the butter mixture on one side. Spread the mustard on the other (skin side). Top one fillet with the other. Set aside in the fridge.
Preheat the oven to 350°F.
Flour a surface and roll the shortcrust pastry thinly and wide enough to cover the salmon fillets.
Bring out the salmon and place it in the middle of the pastry. Cover the salmon from the sides. Brush the edges with egg yolk and seal the salmon. Trim out any edges and brush the rest of the pastry with the egg yolk.
Score the dough with a fork or knife to prevent it from breaking open.
Bake until the crust is golden and flaky, but not burned.
Let the salmon en croute cool down until manageable and serve in slices.
