Pesto Salmon en Croute
with Honey Roasted Carrots and Baby Leaf Salad
This Pesto Salmon en Croute is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
The quantities provided above are averages only.
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
1
Puff Pastry Sheet
(Contains: Cereals containing gluten)
2
Salmon Fillets
(Contains: Fish)
50
Cream Cheese
(Contains: Milk)
50
Fresh Pesto
(Contains: Milk)
3
Carrot
15
Honey
1
Lemon & Herb Seasoning
15
Cider Vinegar
(Contains: Sulphites)
50
Baby Leaf Mix
Not included in your delivery
1
Olive Oil for the Dressing
Utensils
Cooking Instructions and Tips
Preheat your oven to 240°C/220°C fan/gas mark 9. Remove the puff pastry from your fridge and allow to come up to room temperature.
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 small bowl, combine the cream cheese and pesto. Season with salt and pepper.
Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
Pop them onto a large baking tray. Drizzle with oil and honey, season with salt and pepper, then toss to coat. Spread out in a single layer. Set aside for now. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
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 pesto cream cheese over the top of the fish.
Lay another rectangle of pastry on top, pressing it down on the sides so the salmon sits snugly inside. Trim the edges to neat them and seal them 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 another baking tray.
When the oven is hot, pop the salmon tray onto the top shelf of your oven and the carrot tray onto the middle shelf.
Bake until the pastry is until golden brown, the fish is cooked through and the carrots are tender, 15-20 mins. IMPORTANT: The fish is cooked when opaque in the middle.
While everything's in the oven, pour the cider vinegar and olive oil for the dressing (see pantry for amount) into a large bowl. Season with salt and pepper, then set the dressing aside.
Just before you're ready to serve, add the baby leaf mix to the dressing bowl and toss to coat. TIP: Don't do this too early or the leaves will go soggy.
When everything's ready, transfer the salmon en croute to your plates.
Serve the honey roasted carrots and salad alongside.
Enjoy!
