Fig Jam and Goat's Cheese Salmon en Croute
with Rosemary Roasted Potato Chunks and Pear Salad
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
1 sachet(s)
Dried Rosemary
2 unit(s)
Salmon Fillets
(Contains Fish)
40 grams
Fig Jam
75 grams
Goat's Cheese
(Contains Milk)
½ unit(s)
Pear
15 milliliter(s)
Cider Vinegar
(Contains Sulphites)
1 pack(s)
Puff Pastry Sheet
(Contains Cereals containing gluten)
1 sachet(s)
Lemon & Herb Seasoning
20 grams
Baby Leaf Mix
Not included in your delivery
2 tbsp
Olive Oil
½ tsp
Sugar
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes into 2cm chunks (no need to peel).
Pop the chunks onto a large baking tray. Drizzle with oil, sprinkle over the dried rosemary, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, heat a drizzle of oil in a large frying pan on high heat. Pat the salmon dry with kitchen paper, then season with salt and pepper.
Once hot, carefully place the salmon into the pan, skin-side down. Fry for 1 min, then turn over and cook for 30 secs on the other side - the salmon will be sealed but not cooked through (it will finish cooking in the oven).
Transfer to a plate and allow to cool. IMPORTANT: Wash your hands and equipment after handling raw fish.
Meanwhile, in a large bowl, combine the cider vinegar, a drizzle of oil and the sugar (see pantry for amount). Season with salt and pepper, then set aside.
Quarter the pear (see ingredients for amount) lengthways (no need to peel), remove the core and thinly slice lengthways.
In a small bowl, combine the fig jam and olive oil (see pantry for amount). Crumble in the goat's cheese, then mix until smooth.
Keeping the puff pastry on the paper it comes on, cut it into quarters to make 2 rectangles per person.
Once the salmon has cooled slightly, peel off and discard the skin. Sprinkle over the lemon & herb seasoning.
Place a salmon fillet in the middle of a rectangle of pastry, leaving a border all around it. Spread some of the fig jam mixture over the top of the fish (ensure you keep enough for the other portion/s).
Lay another rectangle of pastry on top, pressing it down on all sides so the salmon sits snugly inside. Trim the edges to neaten them and seal shut with the back of a fork.
Repeat with the remaining salmon and pastry. TIP: Brush the top of the pastry with a little milk if you have some.
Transfer the paper with your salmon en croute parcels to a baking tray.
Bake on the middle shelf of your oven until the pastry is until golden brown and the fish is cooked through, 15-20 mins. IMPORTANT: The fish is cooked when opaque in the middle.
When everything's ready, add the pear and baby leaves to the dressing bowl. Toss to coat.
Share the salmon en croutes between your plates.
Serve the roasted potato and pear salad alongside.
Enjoy!
