Salmon en Croute with Parsley and Pecan Butter

From issue #10.
Photography by Photography by Nick Tresidder.
Salmon en Croute with Parsley and Pecan Butter

Serves: 8


2 x 350 gram pieces puff pastry
2 x 600 gram salmon fillets, thick end (approx 20 cm long), skinned
1 egg, beaten
sea salt and freshly ground pepper

Parsley Butter
1 cup packed flat-leaf parsley leaves
1 teaspoon dried tarragon
2 cloves garlic
40 grams pecans, toasted
2 tablespoons olive oil
1 teaspoon salt
50 grams butter, softened


Butter: Blend all the ingredients except the butter in a food processor until smooth. Add the butter and blend again. Refrigerate if not using immediately. The butter needs to be at room temperature for spreading on the salmon.

Preheat the oven to 180°C. Place a metal baking tray in the oven to heat for at least 10 minutes.

Roll out both pieces of pastry on a lightly floured bench. One sheet should be rolled 4 cm larger than the salmon, the other piece of pastry, 4 cm larger again. Season both fillets with salt and freshly ground pepper.

Put the smaller piece of pastry on a sheet of baking paper. Place a salmon fillet, skinned side down, on the pastry. Spread the butter thickly over the salmon in an even layer. Place the second fillet, skinned side up, on top.

Brush the edges of the pastry with beaten egg and cover the salmon with the second sheet of pastry. Press the pastry around the salmon with the edges of your hands, making sure there are no air pockets and taking care not to stretch the pastry. Seal the edges with the prongs of a fork, trimming off any excess pastry. Refrigerate until the pastry is firm. To decorate the salmon, make scales in the pastry with the tip of a teaspoon, taking care not to push right through.

Brush with beaten egg, chill again, then brush once more with egg. Slide the salmon, still on the baking paper, onto the pre heated oven tray and bake for 35-40 minutes. Rest for 10 minutes before transferring it to a platter. Garnish with rocket leaves. Serves 8