Hi,
I saw a wonderful recipe on TV yesterday and made it for dinner last
night...very, very easy, and tastes like you've been cooking all day.
It is: Salmon Croute (hope I spelled that correctly). The beauty of
this dish is that you can make it many different ways and for as many
people as you like...just adjust the amount of salmon (or other fish)
and frozen puff pastry. First defrost frozen puff pastry for about 40
minutes on counter...directions on the box. One sheet is enough for
two pieces of salmon, and a box holds two sheets.

Take filet salmon - about 6 oz per person, and make sure skin is
removed. Season the salmon with parsley, thyme, and whatever else you
like. (I slightly oil the salmon first, so the seasoning sticks). Fry
the salmon on both sides in olive oil until mostly done...the inside
should still be pink. It will take about 4 minutes for both sides.
Wrap the salmon in the puff pastry (like an envelope), then brush the
pastry with egg (for browning), and put two or three slits on the side
to let the steam escape. Bake the croutes at 400 degrees for about 15
minutes or until golden brown. The original recipe called for
mushrooms and hard boiled egg...see the food network, Rachel Ray for
that. I made this for my husband and daughter and they both loved it,
and my daughter is a very picky eater. I think this would probably
work with other types of fish, and could be a very versatile dish.
Enjoy!
Claire

good4ucookies wrote:
> Hi,
> I saw a wonderful recipe on TV yesterday and made it for dinner last
> night...very, very easy, and tastes like you've been cooking all day.
> It is: Salmon Croute (hope I spelled that correctly). The beauty of

I don't pretend to remember anything from my college French, but I
usually see the term written as "en Croute," meaning, I assume, with
pastry or in pastry.

N.

good4ucookies wrote:
>
> Hi,
> I saw a wonderful recipe on TV yesterday and made it for dinner last
> night...very, very easy, and tastes like you've been cooking all day.
> It is: Salmon Croute (hope I spelled that correctly). The beauty of
> this dish is that you can make it many different ways and for as many
> people as you like...just adjust the amount of salmon (or other fish)
> and frozen puff pastry. First defrost frozen puff pastry for about 40
> minutes on counter...directions on the box. One sheet is enough for
> two pieces of salmon, and a box holds two sheets.
>
> Take filet salmon - about 6 oz per person, and make sure skin is
> removed. Season the salmon with parsley, thyme, and whatever else you
> like. (I slightly oil the salmon first, so the seasoning sticks). Fry
> the salmon on both sides in olive oil until mostly done...the inside
> should still be pink. It will take about 4 minutes for both sides.
> Wrap the salmon in the puff pastry (like an envelope), then brush the
> pastry with egg (for browning), and put two or three slits on the side
> to let the steam escape. Bake the croutes at 400 degrees for about 15
> minutes or until golden brown. The original recipe called for
> mushrooms and hard boiled egg...see the food network, Rachel Ray for
> that. I made this for my husband and daughter and they both loved it,
> and my daughter is a very picky eater. I think this would probably
> work with other types of fish, and could be a very versatile dish.
> Enjoy!
> Claire


I had a similar recipe from the Urban Peasant. Take about 6
sheets of phyllo pastry and slice them in half. Butter the
phyllo sheets and place a skinned portion of salmon fillet in
the centre of the stack. top the fillet with a bit of brown
sugar, finely chopped onion, fresh dill and a spoonful of orange
juice. Wrap the phyllo around it. butter the top and sprinkle
with sesame seeds. Bake for about 15-20 minutes until browned.

One time on Usenet, Dave Smith > said:
> good4ucookies wrote:
> >
> > Hi,
> > I saw a wonderful recipe on TV yesterday and made it for dinner last
> > night...very, very easy, and tastes like you've been cooking all day.
> > It is: Salmon Croute (hope I spelled that correctly).

I think it's Salmon En Croute, but I'm just nitpicking. :-)

> > The beauty of
> > this dish is that you can make it many different ways and for as many
> > people as you like...just adjust the amount of salmon (or other fish)
> > and frozen puff pastry. First defrost frozen puff pastry for about 40
> > minutes on counter...directions on the box. One sheet is enough for
> > two pieces of salmon, and a box holds two sheets.
> >
> > Take filet salmon - about 6 oz per person, and make sure skin is
> > removed. Season the salmon with parsley, thyme, and whatever else you
> > like. (I slightly oil the salmon first, so the seasoning sticks). Fry
> > the salmon on both sides in olive oil until mostly done...the inside
> > should still be pink. It will take about 4 minutes for both sides.
> > Wrap the salmon in the puff pastry (like an envelope), then brush the
> > pastry with egg (for browning), and put two or three slits on the side
> > to let the steam escape. Bake the croutes at 400 degrees for about 15
> > minutes or until golden brown. The original recipe called for
> > mushrooms and hard boiled egg...see the food network, Rachel Ray for
> > that. I made this for my husband and daughter and they both loved it,
> > and my daughter is a very picky eater. I think this would probably
> > work with other types of fish, and could be a very versatile dish.

> I had a similar recipe from the Urban Peasant. Take about 6
> sheets of phyllo pastry and slice them in half. Butter the
> phyllo sheets and place a skinned portion of salmon fillet in
> the centre of the stack. top the fillet with a bit of brown
> sugar, finely chopped onion, fresh dill and a spoonful of orange
> juice. Wrap the phyllo around it. butter the top and sprinkle
> with sesame seeds. Bake for about 15-20 minutes until browned.

Oooh, yours sounds especially good, Dave -- I'll put both of these
in my MTF until we can get the boat out for fishing again next
season. Thanks!

--
"Little Malice" is Jani in WA
~ mom, Trollop, novice cook ~

Huh. I've seen it as Salmon Strudel, and you put pesto and sour cream
on the fillet and wrap with phyllo sheets, buttering as you go.

T.

One time on Usenet, said:
>
> Huh. I've seen it as Salmon Strudel, and you put pesto and sour cream
> on the fillet and wrap with phyllo sheets, buttering as you go.

That sounds very good too...

--
"Little Malice" is Jani in WA
~ mom, Trollop, novice cook ~