- Healthy recipes
- Healthy snacks
- Healthy lunches
- Healthy chicken recipes
- Healthy fish recipes
- Healthy vegetarian recipes
- Main Ingredient
- Chicken
- Pasta
- Vegetables
- Fish
- Beef
- Eggs
- View more…
- Special Diets
- Vegan
- Vegetarian ideas
- Gluten-free
- Dairy-free
- Budget recipes
- One-pan recipes
- Meals for one
- Breakfast
- Desserts
- Quick fixes
- View more…
- Baking recipes
- Cakes
- Biscuit recipes
- Gluten-free bakes
- View more…
- Family recipes
- Money saving recipes
- Cooking with kids
- School night suppers
- Batch cooking
- View more…
- Special occasions
- Dinner party recipes
- Sunday roast recipes
- Dinner recipes for two
- View more…
- 5 Ingredients Mediterranean
- ONE
- Jamie’s Keep Cooking Family Favourites
- 7 Ways
- Veg
- View more…
- Nutrition
- What foods are good for gut health?
- Healthy eating tips
- Special diets guidance
- All about sugar
- Learn about portion size
- View more
- Features
- Cheap eats
- Healthy meals
- Air-fryer recipes
- Family cooking
- Quick fixes
- View more
- How to’s
- How to cook with frozen veg
- How to make the most of your oven
- How to make meals veggie or vegan
- View more
- More Jamie Oliver
- YesChef x Jamie Oliver
- Cookbook Club
- Jamie Oliver Group website
- Jamie Oliver Cookery School
- Ministry of Food
- Vegepedia
Salmon & asparagus en croûte
Golden pastry, wild mushrooms & Old Winchester cheese
Golden pastry, wild mushrooms & Old Winchester cheese
“Asparagus is a proper springtime treat in the UK, so I’m putting it front and centre in this epic salmon en croûte. If you can get hold of wild garlic, it’ll make all the difference here. ”
Serves 8 - 10
Cooks In1 hour
DifficultyNot too tricky
Salmon
Nutrition per serving
-
Calories 555 28%
-
Fat 36g 51%
-
Saturates 15.1g 76%
-
Sugars 5.3g 6%
-
Salt 0.8g 13%
-
Protein 33.9g 68%
-
Carbs 19.7g 8%
-
Fibre 2.4g -
Of an adult's reference intake
Tap For Method
Ingredients
- 400 g wild mushrooms
- 2 onions
- olive oil
- 50 ml Scottish whisky
- ½ a bunch of fresh flat-leaf parsley or wild garlic (15g)
- 150 ml half-fat crème fraîche
- 50 g Old Winchester or Parmesan cheese
- 2 lemons
- 2 large free-range eggs
- flour , for dusting
- 1 x 320g sheet of all-butter puff pastry
- 1 x 1kg side of salmon , skin off, pin-boned (ask your fishmonger for a fillet from the top end of the fish), from sustainable sources
- 300 g asparagus
Tap For Method
The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS
Tap For Ingredients
Method
- Clean and roughly chop and place the mushrooms in a large non-stick frying pan on a high heat. Dry fry for 5 minutes, or until lightly golden, while you peel and roughly chop the onions. Add the onions to the pan with 1 tablespoon of olive oil and cook for a further 10 minutes, or until soft and sweet.
- Pour in the whisky, tilt the pan to carefully flame, or light with a long match (watch your eyebrows!), and, once the flames subside, remove from the heat. Taste, season to perfection with sea salt and black pepper and allow to cool, then finely chop with the parsley or wild garlic and set aside.
- Preheat the oven to 220ºC/425ºF/gas 7 and place a large baking sheet inside to heat up.
- Place the crème fraîche in a bowl, season with salt and pepper, then finely grate in the cheese and zest of 1 lemon. Crack in 1 egg and beat until smooth.
- On a large sheet of flour-dusted greaseproof paper, roll out the pastry so it’s 10cm bigger than your salmon all the way round.
- Spoon the mushroom mixture onto the pastry base, spreading it out and leaving a 3cm border around the edges. Place the salmon in the middle, then roll up the sides of the pastry to create the crust, going right up to the salmon and pinching it at the corners to secure.
- Evenly spoon the crème fraîche mixture over the top of the exposed salmon, spreading it out to meet the pastry. Trim the asparagus and slice each stem in half lengthways, then line them up like little soldiers in the crème fraîche mixture, trimming to fit, if needed.
- Brush the exposed pastry with beaten egg, then carefully lift the greaseproof and salmon en croûte onto the preheated tray. Bake at the bottom of the oven for 25 to 30 minutes, or until golden and cooked through. Delicious served with a garden salad and lemon wedges for squeezing over.
Related recipe
Coronation quiche
Related features
The best fish recipes for Easter
11 cracking Easter recipes
© 2024 Jamie Oliver Enterprises Limited
- Terms of Use
- Privacy Policy
- Cookies
- Jamie Oliver Group
- Contact
- Sitemap
© 2024 Jamie Oliver Enterprises Limited