Salmon encrute

Salmon en crute

This is my version, I added and omitted few things to my taste

1 large fillet of salmon without skin

1 puff pastry sheet,2 if you want top covered too

Season salmon with little salt and pepper and cut through middle longitudinally to make two thin fillets

Filling

2 cups spinach chopped

1 cup mushrooms sliced

1/2 onion thinly diced

Fresh oregano 1tbsp

1 tsp butter

1/2 tsp salt

1/2 tsp butter

1/2 tsp chilli flakes optional

Garlic 3 cloves minced

Cook mushrooms in butter add the other ingredients till spinach wilted and no fluids left

Sauce

1/2 cup cream cheese

1/2 tsp paprika

1/4 tsp salt and black pepper

1/4 cup milk or cream

1 tbsp flour

1tbsp butter

Melt butter add flour cook 1 minute add cheese ,salt pepper and cream

Cook till thick sauce forms add more cream if needed

Put that one half fillet of salmon on puff pastry add the spinach mix on it then sauce and then the second part of fillet to cover

Then fold the sides of pastry over edges of fish ,see highlights

Put any leftover sauce on top

Using a sharp knife score lightly on top of salmon

Brush the Egg wash on pastry

Bake at 425 for 30-40 minutes

May take longer if thick fillet

Check around 25 minutes if pastry browning too quickly cover with foil

Enjoy with a salad ,I made roasted root veggies with it!