Salmon en Croûte


Salmon en Croûte

As-Salaamu ‘Alaikum Dearly Beloved Sisters & Brothers

As some of you know, my Beloved Honey-Stick is a professionally trained chef in French cuisine, so whenever I find a recipe that I like, it is not surprising to find that it is of French origin.

The French are specialists in my favorite foods, breads, cheeses and eggs. (Add milk and beans and I might have to move.  😛 j/k) 

Salmon en Croûte translates to Crusted Salmon but it sounds much better en français 😉 Click here for pronunciation (Just click the megaphone icon)

And you already know, being pescatarian is the best diet for human beings, so when I found this one, I knew I had to share! Enjoy!

Salmon en Croûte
Chez Paul
Chicago, Illinois

6 to 8 servings


2 SALMON FILLETS, 1 1/2 TO 2 pounds each
1 c fresh sorrel or spinach, stems removed
5 hard-cooked eggs, chopped
1/4 c chopped fresh parsley
1/4 c chopped onion
Salt and freshly ground pepper

1 lb. puff pastry dough
1 egg, lightly beaten

Sorrel Sauce*


Lay 1 fillet on waxed paper. Finely chop sorrel or spinach by hand or in food processor. Spread over fillet. Mix together eggs, parsley and onion. Spread evenly over sorrel or spinach. Season with salt and pepper to taste. Cover with other fillet.

Preheat oven to 425°F. Roll out puff pastry dough on pastry cloth to thickness of about 1/4″, making one long piece large enough to wrap fish. Cut off ends and save for decorations. Wrap fish in pastry very carefully. Seal seam and ends with beaten egg. Cut small leaves, flowers, diamonds and other patterns from leftover puff pastry.

Carefully place salmon on ungreased cooking sheet, seamside down. Cut diagonal slits about 2″ apart down center. Decorate with cut-outs, using beaten egg as “glue.”

Bake for 30 minutes. Lower oven temperature to 375°F and bake for 15 minutes more. Allow to stand few minutes before slicing. To serve, cut into slices 1 1/2″ thick. Serve with warm Sorrel Sauce.

*Sorrel Sauce
6 to 8 servings


3 shallots, chopped
1/4 c fish stock
1 1/2 c dry vermouth
1 c white wine

2 c cream
Salt and white pepper
3 c finely chopped fresh sorrel or spinach
3 egg yolks
Lemon juice

*Don’t worry about the alcohol it with cook out of the sauce and you will only be left with the flavor 🙂

Combine shallots, fish stock, vermouth and wine in 2-quart saucepan. Cook over medium-high heat until reduced to about 1/2 cup, about 45 minutes.

Add cream and salt and white pepper to taste. Cook over medium heat, stirring frequently, for 10 minutes. Add sorrel or spinach and heat 3 to 4 minutes.

Beat egg yolks. Remove sauce from heat and stir a little of it into yolks. Then slowly stir yolk mixture back into sauce. Return to heat and cook 3 to 4 minutes. Season with lemon juice to taste. Keep sauce hot; do not boil.

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