Salmon en croûte

Salmon en croûte

Salmon en croûte © dan & tuesy

This is a Jamie Oliver recipe from the BBC GoodFood magazine (December 2009). Elisabeth at work loaned me the magazine and it is filled with wonderful recipes including the florentines I made yesterday.

But I won’t talk about the florentines just yet. Maybe next post. So about the salmon en croûte, you’ll need big piece of salmon fillet. I am lucky that I live just a couple of minutes walk to the central market in Cardiff which has a fishmonger. I asked for a piece of fresh salmon fillet and they cut me a lovely piece.

Black olive tapenade on salmon fillet © dan&tuesy

Black olive tapenade on salmon fillet © dan & tuesy

You need:

  • 500g all-butter puff pastry
  • about 800g salmon fillet
  • black olive tapenade paste
  • bunch of fresh basil
  • 2 ripe tomatoes, sliced
  • 150g mozzarella cheese
  • 1 large free-range egg
  • olive oil
  • salt and pepper

Tools:

  • rolling pin
  • 2 large baking tray
  • baking sheet
  • pre-heated oven at 200˚C
Salmon en croûte © dan & tuesy

Salmon en croûte © dan & tuesy

What to do:

  1. Drizzle olive oil on the salmon fillet and sprinkle some freshly ground pepper and salt.
  2. Flour a work surface and then roll out the puff pastry about the size of the large baking tray. Dust the large baking tray with flour then place the puff pastry on the baking tray.
  3. Put the seasoned salmon fillet on top of the pastry, skin-side down.

    Working the pastry © dan & tuesy

  4. Spread black olive tapenade on top of the salmon then the basil and tomatoes. Tear the mozarella into pieces and put it on top, too! Season with salt and pepper and drizzle with olive oil.
  5. Gather the sides of the pastry. Beat an egg and brush the pastry with egg.
  6. Put the baking tray at the bottom of the preheated oven. Put a baking tray on the shelf above so that the pastry is not getting too much heat.
  7. Cook for about 35-40 minutes and then serve with vegetables. We like roasted baby potatoes, steamed brocolli, and peas.

More photos here.

Salmon en croûte © dan & tuesy

Salmon Fish-Cakes

Last weekend’s cheer-up-Tuesy charm offensive delivered its grand finale on Sunday evening. Stop me if I sound too boastful, but I was very happy with how this turned out – for an amateur cook, it’s always exciting when a recipe really works, and there are few cooks more amateur than me…

Prepare your fish-cake mixture 2-3 hours before you plan to cook them (they take a little under half an hour to bake). To make enough fish-cakes for four people you will need:
900g maris piper potatoes
900f salmon fillets
Juice of 1 lemon
4tbsp mayonnaise
pinch of cayenne pepper
large pinch of chilli powder (more if you like spiciness)
2 tbsp of chopped herbs (I used flat flat-leaf parsley, but tarragon or basil will work just as well
2 tbsp chilli oil.
Peel the potatoes, chop them into quarters and boil them. Once boiled to softness, drain away the water, and return to heat for a couple of minutes to dry them out. Then mash ’em. With a masher.
While the spuds are boiling, put your salmon and half the lemon juice into a pan with a pint of cold water. Bring it just to the boil and leave to stand in the water for a few minutes. It’ll cook just enough in the remaining heat. Then drain the salmon, peel off the skin and flake it. It’s good not to mash it up too much – the fish-cakes are delicious if you can still feel the “meatiness” of the fish (you don’t want them to be too smooth).

Mix the salmon with the mashed potatoes and add the spices and herbs, the lemon juice and the mayonnaise. Mix well and season with salt and pepper.
Now make your fish-cakes on a non-stick baking tray. I lined my tray with non-stick baking paper, which worked a treat. If you’re good with your hands, you can pat the mixture into eight thick cakes (maybe 2cm deep). If you have a large round biscuit/cookie cutter, you can use that to get them into a nice shape. I used a non-stick heart-shaped fried egg shaper, meaning that my cakes looked like this:
Not too shabby. Put your tray of fish-cakes in the fridge for a couple of hours. This will firm them up ready to be baked. Once they’re ready, drizzle the chilli oil on top and bake at 200 degrees centigrade or until they go brown and a bit crispy on the outside. I served these with mangetout and baby corn and a little rocket. You can serve them with whatever you like. Nobody’s checking.

Salmon salad with chilli and coriander dressing


This is a “Tuesy cheats” (á la Delia) salad recipe. Ingredients were bought ready made (all from Marks & Spencer) and I am not ashamed of it!

Dan and I had this for lunch on Saturday. It was a really good summer lunch.

I used:

  • bag of salad
  • 6 pcs of crab stick
  • a pack of Arbroath Hot Smoked Salmon Flakes
  • Chilli and Coriander dressing

Just put everything together and serve! 🙂