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Le Chaudron recipe
Saumon en croûte
Salmon in puff pastry with spinach and mushrooms
⏱ 60 minServes 6Hard520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
1skinless salmon fillet, 800 g / 1¾ lb
2sheets of all-butter puff pastry
300 g (11 oz)fresh spinach
200 g (7 oz)button mushrooms
2gray shallots
100 ml (½ cup)thick crème fraîche
1whole eggfor glazing
1bunch of fresh dill
2 tbspolive oil
30 g (1 oz)butter
1lemon
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper
- 1 skinless salmon fillet, 800 g / 1¾ lb
- 2 sheets of all-butter puff pastry
- 300 g (11 oz) fresh spinach
- 200 g (7 oz) button mushrooms
- 2 gray shallots
- 100 ml (½ cup) thick crème fraîche
- 1 whole egg for glazing
- 1 bunch of fresh dill
- 2 tbsp olive oil
- 30 g (1 oz) butter
- 1 lemon
- 1 tsp fleur de sel (flaky sea salt)
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 200°C (400°F) convection. Take the salmon out of the fridge 30 minutes ahead. Pat dry and season both sides.
- Peel and finely chop the 2 shallots. Wipe the mushrooms clean with a damp paper towel and chop finely (3 mm / ⅛ in) for a duxelles.
- Heat 2 tbsp olive oil and 15 g (1 tbsp) butter in the large skillet over medium heat. Sweat the shallots 3 minutes without browning, then add the mushrooms and cook 10 minutes over high heat until their liquid evaporates.
- Wash and spin-dry the spinach. Add to the mushrooms and cook 3 minutes until wilted. Drain in a colander, pressing hard to remove all the liquid.
- Stir in the crème fraîche, chopped dill, lemon zest, salt and pepper. Cook 2 minutes to thicken, then let cool completely so it doesn't soften the pastry.
- Lay the first sheet of puff pastry on the parchment-lined sheet. Spread half the cooled filling in the center in a rectangle the size of the salmon. Lay the salmon on top.
- Cover the salmon with the rest of the filling, pressing lightly. Top with the second sheet of pastry and seal the edges firmly with damp fingers. Trim the excess and decorate with the scraps.
- Beat the egg with 1 tbsp milk and brush over the pastry. Score a decorative pattern without cutting through. Bake 25 minutes at 200°C (400°F) until deep golden.
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