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Gordon Ramsay Salmon en Croûte – Buttery, Flaky & Perfectly Cooked

Gordon Ramsay Salmon en Croûte recipe
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Gordon Ramsay’s Salmon en Croûte (meaning “salmon in crust”) is similar to Beef Wellington but with a salmon fillet instead of beef. The fish is layered with creamy spinach and mushroom duxelles, wrapped in puff pastry, and baked until golden brown.

Ingredients

Scale

For the Filling:

  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 cup cremini or button mushrooms, finely chopped
  • 2 cloves garlic, minced
  • 1 shallot, finely chopped
  • 1 cup baby spinach, chopped
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 tbsp Dijon mustard
  • ¼ cup cream cheese (optional, for extra creaminess)

For the Salmon and Pastry:

  • 1 salmon fillet (about 1 lb), skin removed
  • 1 sheet puff pastry (thawed if frozen)
  • 1 egg yolk (beaten with 1 tbsp water for egg wash)
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 tsp fresh thyme leaves (optional)

Instructions

Prepare the Filling:

  1. Sauté the mushrooms and shallots – Heat olive oil and butter in a pan over medium heat. Add mushrooms and shallots, cooking for 3-4 minutes until softened.
  2. Add garlic and spinach – Stir in garlic and chopped spinach, cooking for another 2 minutes until wilted.
  3. Season and mix – Add salt, pepper, Dijon mustard, and cream cheese, stirring until combined. Let cool.

Prepare the Salmon and Pastry:

  1. Season the salmon – Sprinkle the fillet with salt, black pepper, and thyme.
  2. Roll out the puff pastry – Lightly flour a surface and roll out the puff pastry slightly to fit around the salmon.
  3. Layer the filling – Spread the cooled mushroom and spinach mixture onto the center of the pastry.
  4. Place the salmon on top – Position the salmon fillet over the filling.

Wrap and Seal:

  1. Fold the pastry over the salmon – Carefully wrap, sealing the edges. Trim any excess pastry.
  2. Brush with egg wash – Lightly coat the top with beaten egg yolk for a golden finish.

Bake the Salmon en Croûte:

  1. Preheat oven to 400°F (200°C) – Place the pastry-wrapped salmon on a lined baking sheet.
  2. Bake for 20-25 minutes – Until the pastry is golden brown and crisp.
  3. Let it rest for 5 minutes – Slice and serve warm.

Find it online: https://gordonramsayeats.com/gordon-ramsay-salmon-en-croute/