Gordon Ramsay loves to recreate traditional recipes and never fails to amaze us. Gordon Ramsay’s Salmon en croute is just one of those recipes. It’s Gordon’s version of a classic French dish. Salmon en croute is a French word that translates to “Salmon in crust”. So, it’s a salmon wrapped in a crispy pastry crust. You can have more details about the recipe. So, keep reading!
Gordon Ramsay’s Salmon en croute has a crispy crust and juicy salmon with butter herb in it. It’s nutritious and looks impressive. This salmon is best suited for dinner parties. The salmon is not soggy at all (make sure to pat it dry) and has multiple flavors of herbs and spices infused in it. Haven’t tried this recipe yet? Read further instructions and try this recipe now.
For Gordon Ramsay’s salmon en croute, mix butter, dill leaves, basil, lemon zest, salt, and pepper in a bowl. Roll the pastry, place the seasoned salmon in the center. Spread butter herb on one side of salmon fillet, place another mustard-seasoned salmon over it. Fold this pastry to make a salmon parcel. Brush the egg all over it and bake it for 25 minutes.
Want to make shortcrust pastry but don’t have palm shortening. Here is a list of palm substitutes substitutes. Wanna know the entire procedure for the recipe? If yes, read the recipe card below. Try this amazing recipe and rate it if you like it. Don’t forget to save this recipe for later.
Gordon Ramsay’s Salmon En Croute Recipe
- 2 pounds 1 Side of Salmon (skinned)
- 1.7 ounce Shortcrust Pastry
- 1 Lemon (zest)
- Basil Leaves
- Dill Leaves
- Plain Flour (to dust)
- 1 Egg Yolk
- 2.1 ounces Unsalted Butter
- Olive Oil
- 1 tablespoon Wholegrain Mustard
- Sea Salt (to taste)
- Pepper (to taste)
- Roll the pastry as thin as a coin and set it aside. Now add butter, dill leaves, and roughly chopped basil into a large bowl. Zest a lemon over them, add salt and pepper and mix them well until combined into herb butter.
- Pat the salmon dry and rub salt and pepper all over it. Spread herb butter on one side of the salmon fillet. Spread the mustard evenly over one side of another fillet. Place that fillet on with the mustard-seasoned side down over the first salmon.
- Put this salmon in the center of the pastry and brush egg on the surrounding pastry. Now, trim the excess pastry and fold it into a neat salmon parcel. Carefully turn it over to have the seam underneath.
- Place it on a baking tray. Brush a beaten egg all over it and score it lightly in a cross-hatched pattern. Season it with salt and pepper. Cover it and keep it in the refrigerator for about 15 minutes.
- Bake this salmon parcel for about 25 minutes in a preheated oven (400 F) until the pastry is golden brown and crispy. Let it rest for 5 minutes and then cut the slices and serve with hollandaise sauce, potatoes, or minted peas.