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Gordon Ramsay's salmon en croûte
In need of a show-off dinner party centrepiece? It's got to be this delectable creation
Gordon Ramsay's salmon en croûte makes a great dinner party choice. It's got guaranteed wow factor, consists of easy-to-get simple ingredients and is utterly delicious.
Perfect for a family dinner that will be surely requested time and time again, or to impress at a dinner party - this beautifully constructed dish uses only a handful of simple, mostly fresh ingredients and tastes just as expected every time. The delicate flakes of salmon against the satisfying crunch of the shortcrust pastry is the perfect combination of texture for a summer’s day.
This nutritious and satisfying main dish is best accompanied with fresh green beans or peas, some provencale tomatoes and buttery, salted new potatoes.
Serve with crusty fresh bread for extra bulk and and pair with a crisp, dry rosé in the garden on a hot summer’s day.
It’s a great dish to double up on and make in bulk - store leftovers for a later date but bear in mind the pastry will go soggy if you re-heat in the microwave so be sure to heat it back up in the oven the next day.
Some recipes call for the shortcrust pastry to be substituted for puff pastry for a buttery, flaky texture; but we like the traditional recipe donned here by Gordon Ramsay. When a classic tastes this good, why alter it?
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side of salmon, about 900g, skinned
A little olive oil
unsalted butter, softened
Finely grated zest of 1 lemon
Generous handful of basil leaves
Small handful of dill leaves
Freshly ground black pepper
Plain flour, to dust
egg yolk, beaten
Check the salmon for pin bones, removing any that you find with tweezers, then cut in half. Line a baking tray with a lightly oiled piece of foil.
Mix the softened butter with the lemon zest, basil, dill and some salt and pepper in a bowl, to make the filling.
Pat the salmon fillets dry with kitchen paper, then season lightly with salt and pepper. Spread the herb butter over one fillet, on the boned side, and the mustard evenly on the other fillet. Sandwich the two salmon fillets together, in opposite directions so both ends are of an even thickness.
Roll out the pastry thinly on a lightly floured surface to a rectangle, the thickness of a £1 coin and large enough to enclose the salmon. Put the salmon parcel in the centre of the pastry and brush the surrounding pastry with egg. Bring up the edges, trimming off any excess, and tuck them in before folding the rest of the pastry over to form a neat parcel. Carefully turn the whole thing over so that the seam is underneath and place on the prepared baking tray.
Brush the pastry with beaten egg. Lightly score a herringbone or cross-hatch pattern using the back of a knife. Sprinkle with salt and pepper. Cover loosely and chill for 15 minutes. Meanwhile, heat the oven to 200°C/400°F/gas mark 6.
Bake the salmon for 2025 minutes, until the pastry is golden brown and crisp. To test if ready, insert a skewer into the middle. It should feel warm for medium cooked salmon. A piping hot skewer indicates that the fish is well done.
Rest the salmon for 5 minutes, then cut into portions using a serrated knife. Serve with hollandaise sauce, new potatoes and broccoli or minted peas.