Salmon en croute with herbed new potatoes and broccoli
Serves 4
Ingredients
For the salmon en croute
Approx 10g bunch of basil
Approx 5g bunch dill
60g unsalted butter at room temperature
Zest of 1 lemon
1 x approx 1kg side of salmon, skinned, pin boned and cut in half
1 tbsp wholegrain mustard
Plain flour, to dust
500g shortcrust pastry
1 x egg
Olive oil
Salt
Black pepper
For the new potatoes
750g small new potatoes
Approx 10g bunch basil
Approx 5g bunch dill
Gordon Ramsay Cookalong - Week 1 - Main
For the broccoli
1 large head of broccoli, or 2 smaller
2 garlic cloves, peeled
Method: How to make salmon en croute with herbed new potatoes and
garlic sautéed broccoli
1. Preheat oven to 200°C/gas 6.
2. Dust a clean surface with flour and roll out the pastry using the salmon as
a guide size. Leave to rest in a cool place.
3. Place the softened butter in a large bowl. Use scissors to roughly chop in
the dill and basil before grating in the lemon zest. Season with salt and
pepper and mix.
4. Pat the salmon fillets dry using kitchen paper and season with salt and
pepper. Spread the butter mixture over one side of the fillet and the
wholegrain mustard on the other. Sandwich the two salmon fillets together,
in opposite directions so that both ends are of a similar thickness.
5. Beat 1 egg to make your egg wash. Place the salmon in the centre of the
pastry and brush around it with the egg wash, season with salt and pepper.
Bring up the longest pastry sides, trimming as much excess away as possible,
and tuck them in before folding the shorter pastry edges over to form a neat
parcel. Turn the whole thing over so that the seam is sitting on the bottom,
and transfer to a non-stick baking tray. Brush with egg wash over the
outside. Mark the pastry using the back of a small knife to make a cross
hatch. Mark again to show 4 portions. Finally season the salmon parcel with
salt and pepper.
6. Bake in the oven for 25-30 minutes, or until the pastry is golden brown
and crisp.
7. Meanwhile, boil the potatoes for approximately 12-15 minutes in salted
water, until tender. Strain into a colander and leave to drain over the pot.
Drizzle with olive oil, and chop in the extra dill and basil. Season with salt
and pepper to taste.
8. Cut the broccoli into florets, and cut any larger florets in half. Cook in a
pan of boiling salted water for 3 minutes, or until al dente. Drain.
9. Sauté the broccoli in a dry pan for a minute. Crush in the garlic and add
to the broccoli with a drizzle of olive oil, salt and pepper and sauté for a
further minute.
10. Remove the salmon from the oven and allow to cool slightly. Use a
serrated knife to cut into 4 portions and serve alongside the sautéed
broccoli and herbed potatoes.
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