Salmon and Spinach En Croute Recipe - Great British Chefs
An easy salmon en croute recipe from chef Marcello Tully, this recipe is topped with a cheese and spinach sauce and wrapped in shortcrust pastry.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Ingredients
- 2 sheets of puff pastry
- 700g of salmon fillet, skinless and boneless
- 2 egg yolks, beaten, to glaze
- salt
- freshly ground black pepper to taste
- 600ml of milk
- 50g of butter
- 100g of plain flour
- 150g of cheddar, grated (or a similar hard cheese)
- 200g of baby spinach leaves, roughly 2 bags
- 60g of pine nuts
- 1 garlic clove, crushed or grated
- olive oil
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