An en crouté is a meat, fish, or vegetable filling baked in pastry. Rosemary shows you how to make Salmon en Crouté, an impressive meal perfect for a special occasion.
The elements of this dish can be prepared the day before then assembled in less than 20 minutes and cooked on the day.
The delicious salmon mousse acts as a glue to hold everything together, and the pancakes help to contain the filling, keep the shape and stop the pastry from going soggy.
Serves 8
Ingredients
800g salmon skinned pin boned, cooked and flaked into chunks
1 lemon, sliced
3 bay leaves
2 sprigs parsley
Black peppercorns
800g puff pastry
2 eggs whisked
For the Salmon Mousse:
1 medium onion or shallot finely chopped and cooked
150g mushrooms chopped and cooked
400g salmon fillet skinned and boned
1 egg
300ml single cream
2 tablespoons fresh parsley finely chopped
75g cooked Basmati rice
Salt and pepper
For the Pancakes
60g plain flour
1 egg
175ml full fat milk
25g butter melted
Oil for frying
N.B. This dish needs time to prepare so try to do it the day before, then cook on the day of serving.
Oven temperature:
180C for 30 mins then turn down to 160C for approx 25 mins
Equipment
Wide tin foil
Baking tray
Large rolling pin
Processor
2 large bowls
I frying pan for pancakes
Chopping board
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