Neven Maguire's Salmon En-Croûte with Citrus Butter
Neven Maguire
Neven Maguire
Recipe - Beacon Court
Neven Maguire's Salmon En-Croûte with Citrus Butter
Prep Time10 Minutes
Servings2
Cook Time30 Minutes
Ingredients
2 Simply Better Organic Irish Salmon Darnes, skin removed
1 Simply Better Corn Fed Large Egg
1 Tbsp Simply Better Organic Irish Jersey Milk
500g Puff Pastry, thawed if frozen
50g Unsalted Butter, softened
50g Baby Spinach Leaves, washed
Finely Grated Rind of 1 Lemon
Finely Grated Rind of 1 Orange
1 Tbsp Fresh Flat Leaf Parsley, chopped
1 Tbsp Sesame Seeds
Sea Salt & Freshly Ground Black Pepper
Mixed Green Salad, to serve
Directions
INGREDIENTS
- 2 Simply Better Organic Irish Salmon Darnes, skin removed
- 1 Simply Better Corn Fed Large Egg
- 1 Tbsp Simply Better Organic Irish Jersey Milk
- 500g Puff Pastry, thawed if frozen
- 50g Unsalted Butter, softened
- 50g Baby Spinach Leaves, washed
- Finely Grated Rind of 1 Lemon
- Finely Grated Rind of 1 Orange
- 1 Tbsp Fresh Flat Leaf Parsley, chopped
- 1 Tbsp Sesame Seeds
- Sea Salt & Freshly Ground Black Pepper
- Mixed Green Salad, to serve
METHOD
- Place the butter in a small bowl and beat in the parsley, lemon and orange rind and season generously.
- Preheat the oven to 200°C (400°F/Gas Mark 6). Line a baking sheet with parchment paper.
- Cut the pastry into 4 even sized sections and roll each one out on a lightly floured surface into a 12xm x 18cm rectangle, trimming down the edges if necessary. Arrange two of the pieces of pastry on the baking tray lined with parchment paper. Place a salmon fillet in the centre of each one and smear over some of the citrus butter and cover with the spinach leaves.
- Mix the egg and milk together to create an egg wash and use this to brush the edges of the pastry, then lay a second sheet of pastry on top, pressing down to seal. Crimp the edges by gently pressing the edge of the pastry with a fork or top of a table spoon. Continue all the way around the edge of the parcel. Repeat this for the second parcel.
- Brush the pastry parcels with the remaining egg wash and sprinkle over the sesame seeds.
- Bake for 25-30 minutes, until the pastry is cooked through and golden brown.
- To serve, arrange the salmon parcels on warmed serving plates with some of the mixed green salad.
10 minutes
Prep Time
30 minutes
Cook Time
2
Servings
Shop Ingredients
Makes 2 servings
Dunnes Stores Simply Better Fresh Organic 2 Irish Salmon Darnes 220g
ONLY €7.49
€7.49€34.05/kg
Dunnes Stores Simply Better 6 Irish Free Range Corn Fed Large Eggs
€2.39€0.40 each
Dunnes Stores Simply Better Organic Irish Jersey Whole Milk 1 Ltr
€1.99€1.99/l
Dunnes Stores Simply Better All Butter Puff Pastry 400g
€5.50€13.75/kg
Connacht Gold Unsalted Butter 227g
€2.20€9.69/kg
Dunnes Stores Tender Baby Spinach Leaves 150g
€1.59€10.60/kg
Dunnes Stores Lemon
€0.49
Dunnes Stores Everyday Savers 5 Oranges
€1.00€0.20 each
Dunnes Stores Irish Herb Flatleaf Parsley 30g
€1.00€0.03/g
Dunnes Stores Sesame Seeds 45g
€1.00€0.02/g
Dunnes Stores Black Pepper Ground 35g
€1.00€0.03/g
Dunnes Stores Italian Style Salad Mix 170g
€1.00€5.88/kg
Recipe
INGREDIENTS
- 2 Simply Better Organic Irish Salmon Darnes, skin removed
- 1 Simply Better Corn Fed Large Egg
- 1 Tbsp Simply Better Organic Irish Jersey Milk
- 500g Puff Pastry, thawed if frozen
- 50g Unsalted Butter, softened
- 50g Baby Spinach Leaves, washed
- Finely Grated Rind of 1 Lemon
- Finely Grated Rind of 1 Orange
- 1 Tbsp Fresh Flat Leaf Parsley, chopped
- 1 Tbsp Sesame Seeds
- Sea Salt & Freshly Ground Black Pepper
- Mixed Green Salad, to serve
METHOD
- Place the butter in a small bowl and beat in the parsley, lemon and orange rind and season generously.
- Preheat the oven to 200°C (400°F/Gas Mark 6). Line a baking sheet with parchment paper.
- Cut the pastry into 4 even sized sections and roll each one out on a lightly floured surface into a 12xm x 18cm rectangle, trimming down the edges if necessary. Arrange two of the pieces of pastry on the baking tray lined with parchment paper. Place a salmon fillet in the centre of each one and smear over some of the citrus butter and cover with the spinach leaves.
- Mix the egg and milk together to create an egg wash and use this to brush the edges of the pastry, then lay a second sheet of pastry on top, pressing down to seal. Crimp the edges by gently pressing the edge of the pastry with a fork or top of a table spoon. Continue all the way around the edge of the parcel. Repeat this for the second parcel.
- Brush the pastry parcels with the remaining egg wash and sprinkle over the sesame seeds.
- Bake for 25-30 minutes, until the pastry is cooked through and golden brown.
- To serve, arrange the salmon parcels on warmed serving plates with some of the mixed green salad.