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Salmon en croute

Method

  • Preheat oven to 200°C fan forced (220°C normal). 
  • Place a salmon steak on a workbench, season and lightly smear with pesto. Then sprinkle with parmesan and wrap in pastry. Repeat the process. 
  • Beat the egg with milk and seal the pastry edges with egg wash. Cut the corners off, if necessary, brush with more egg wash and press down. 
  • Then place the parcels on 1-2 lightly oiled baking trays, seam side down. Brush the tops with egg wash and cook in the oven for about 12-14 mins until golden. 
  • Toss the salad vegies with balsamic, oil and seasonings to taste, and serve alongside.

Ingredients

  • 4 x 180 gm salmon steaks
  • sea salt & freshly ground pepper
  • pesto
  • freshly grated parmesan
  • 2-4 puff pastry sheets
  • 1 egg
  • ¼ cup milk
  • olive oil spray
  • ½ punnet cherry tomatoes, halved
  • ½ red onion, finely sliced
  • a handful of Italian (flat leaf) leaves
  • balsamic vinegar

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm