Succulent Gordon Ramsay Salmon En Croute Recipe

Name: Gordon Ramsay Salmon En Croute Recipe
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Ingredients: 1 Salmon Fillet 250g (1/2 lb); 1 1 Sheet Of Ready-To-Bake Puff Pastry; 2 Leeks Trimmed Of Their Roots & Green Tops; Olive Oil; Butter; Salt And pepper; 1 Egg Yolk; 1 Tablespoon Milk

Recipe Pin

Who said that salmon can only be served after searing or grilling? I mean, I love eating salmon and I love to create different recipes that capture the umami notes of salmon while offering a perfect dining experience and satisfying the taste palette.

Well, this time I am here to share a master recipe which was initially made by Gordon Ramsay. I am talking about Salmon En Croute, which is super crispy yet juicy from inside. This dish has the combination of umami notes from the salmon and the savory flavors of leeks. Take a bite and you will know what I am talking about.

What I mean by this is that you need to try this dish by making it at home and relish the sweet yet savory buttery notes in a single bite. So, are you ready to dive into the flavors of the sea? Let’s bake the perfect fillet of salmon.

Equipment Required

Paper towels or a kitchen towel – to pat or shake the leeks dry, I usually use a paper towel.
Cutting board – I use a cuttimg board for trimming and slicing the leeks
Chef’s knife – Take a Chef’s knife for slicing the leeks and trimming puff pastry
Colander or bowl – I prefer using a bowl for washing the leeks and draining off grit
Braiser or heavy saucepan – I use a heavy saucepan for cooking (braising) the leeks
Wooden spoon or spatula – A wooden spatula comes handy for stirring the leeks
Measuring spoons (optional) – I would suggest using a measuring spoon for salt, pepper, or water drizzles
Rolling pin (optional) – Go for to flatten or smooth puff pastry
Pastry brush – I use a pastry brush for brushing egg wash on the pastry
Small bowl – I prefer a small bowl for mixing egg yolk and milk (egg wash)
Knife or pastry cutter – I take a pastry cutter to trim and shape the puff pastry
Fork or skewer – to prick holes in the pastry, I suggest using fork (if not using latticework).
Baking sheet/tray – for baking the pastry-wrapped salmon
Parchment paper or silicone baking mat – to line the baking sheet
Oven – for baking at 200°C / 400°F
Cooling rack or plate – to let the baked salmon rest
Serving knife and spatula – for slicing and serving

Gordon Ramsay Salmon En Croute Ingredients & Substitutions

Note:

1 Salmon Fillet 250g (1/2 lb): If I don’t have salmon, I go for trout fillet or sea bass fillet.
1 Sheet Of Ready-To-Bake Puff Pastry (25 Cm, 10 In Square): I would suggest to use gluten free pastry or make the puff pastry at home from scratch.
For The Leek Stuffing:
2 Leeks Trimmed Of Their Roots & Green Tops
Olive Oil: If I don’t have olive oil, I go for canola or avocado oil for the enhanced flavor.
Butter: You can use dairy free butter or unsalted version.
Salt And pepper
For The Egg Wash:
1 Egg Yolk: Instead of egg wash, I would suggest using plant-based milk mixed with a little oil.
1 Tablespoon Milk: Oat milk is another great option to use instead of milk.

Preparation And Cooking Time

Preparation Time	Cooking Time	Total Time
35 Minutes	25 Minutes	1 Hour

How To Prepare Gordon Ramsay Salmon En Croute At Home

Step 1

I start by cutting off the roots and dark tops of the leeks. Then I slice them lengthwise, wash properly, and pat dry.

Step 2

Once they are moisture free, I cook them in a pan on low heat using some butter and olive oil. After this, I sprinkle some salt and pepper to taste.

Step 3

After stirring it for 2-3 minutes, I add some water and cover the leeks to steam for 10 to 15 minutes.

Step 4

When the leeks are cooked, I transfer them in and keep it aside. Then I take the puff pastry sheets and lay them on a cutting board.

Step 5
I add the cooked leeks to the puff pastry sheets in the centre and then place the salmon fillet on the top.

Step 6

Then I add some more leeks and wrap the sheet nicely so that nothing leaks.

Step 7

After this, I glaze the puff pastry by using a mixture of egg wash made by combining egg yolk and a little bit of milk.

Step 8

Finally, I place the prepared puff pastries in the pre heated oven on a baking sheet after placing a parchment paper.

Step 9

I let the puff pastries bake for 20–25 minutes until puffed and golden brown. Once baked, I let it cool down and then serve it.

Expert Tips That I Recommend

I only use fresh leeks as they give the best sweet and delicate flavors. Do not use the older leeks.
I would suggest avoiding browning the leeks, as the flavors would change. Cook on a very low flame while splashing some water.
One thing I always make sure to do is pat the salmon to remove any moisture and then add it to the recipe.
Just keep in mind that you need nicely baked salmon, which is crispy yet juicy, and not an overbaked one that tastes dry. So, avoid overcooking it and keep on checking the salmon after 20 minutes of baking.
Once your salmon is baked, let it rest for 10 minutes so that all the juice gets settled in.

FAQs About Gordon Ramsay Salmon En Croute

Which is better – fresh or frozen salmon?

I think fresh salmon is a better option for this recipe, as you will get the most of the umami notes.

Why is my puff pastry not getting soggy?

Your puff pastry might get soggy if the salmon or leeks have some moisture content.

How to check if my salmon is baked?

I usually check if the salmon is baked or not using a fork. If the salmon feels flaky when I poke the fork, that means the salmon is well-baked.

How to keep the puff pastry from getting soggy?

I make sure to pat the salmon or leeks and remove any extra moisture. This way, my puff pastry does not get soggy.

Why is my pastry leaking?

Your pastry puff might be leaking because you did not seal it properly. Make sure to brush the edges with egg wash to make a tight seal.

How thick should my salmon fillet be?

I usually keep the thickness of my salmon fillet near 1 to 1.5 inches.

Nutritional Information Per Serving

The succulent notes of Salmon En Croute are super addictive. However, I am particularly concerned about the calorie count of the dish per serving. I mean, 491 kcal in just one serving is too much. With 47 g of protein, I think we can agree to have this as a complete dish, rather than pairing it with other heavy dishes.

Calories	491 kcal
Carbohydrates	9 g
Protein	47 g
Fat	29 g
Saturated Fat	11 g
Polyunsaturated Fat	7 g
Monounsaturated Fat	9 g
Trans Fat	1 g
Cholesterol	206 mg
Sdium	185 mg
Potassium	1131 mg
Fiber	1 g
Sugar	1 g
Vitamin A	528 iu
Vitamin C	2 mg
Calcium	46 mg
Iron	2 mg

Having said that, I would suggest you have the Salmon En Croute in moderation. Moreover, you can customize the recipe according to your dietary preferences and enjoy.

Recipe Variations For Different Diets

Keto Friendly: I usually make the Salmon En Croute keto friendly by skipping the puff pastry and just baking the salmon and leeks. To get the nutty notes, I add some almond flour.
Gluten Free: If you are like me, who sometimes opt for gluten free meals, then you can switch to gluten free puff pastry for this recipe. Also, I check for the other ingredients and choose the gluten free version.

Storing This Recipe

Refrigeration: If I want to refrigerate the Salmon En Croute, I usually let the salmon cool down. Store the salmon in an air tight container. You can even wrap it in foil and enjoy it even after 2 days.
Freezing: I usually assemble the dish and then let it cool down. After this, I make sure wrap tightly in cling film and foil to freeze. This way, I store the dish for about 1 month.

What To Serve With This Recipe

If you ask me, I prefer pairing it with Roasted Vegetables and creamy Mashed Potatoes. I even like to enjoy the Salmon En Croute with Wild rice pilaf. If you want a combination of flavors then enjoy it with some Fried Noodles or Creamy Alfredo Pasta.

Printable Version

More Recipes That You Can Try

Chicken stroganoff with peas and pasta — Gordon Ramsay’s Stroganoff

Serving Gordon Ramsay Peruvian Chicken — Gordon Ramsay’s Stroganoff

Conclusion

I have made this recipe so many times that I know it by heart. Also, my guests are always requesting for this particular dish whenever I am the host. Well, I love making it for them because the look on their faces is so satisfying after having the first few bites. Just make sure to use a fresh salmon fillet, and you are good to go. I hope you like the recipe and try it atleast once by yourself.