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Saturday, February 7, 2015

Salmon en Croute (Chef Gordon Ramsey)

One of my favorite shows, Master Chef Junior, featured this dish as a Copy Chef Ramsey Challenge.
As I watched the kids, some of whom had never worked with pastry dough in an entree, I decided I
would give it a try myself. As it turns out, it's not as difficult as I had always envisioned, and
Chef Ramsey's recipe is definitely a keeper! Enjoy :-)


  • 1.5 lbs skinned salmon filet
  • 1 egg yolk - beaten for brushing
  • sea salt and black pepper grinders
  • 1/2 stick softened butter
  • a generous handful of basil (lemon preferred) minced
  • a small handful of fresh dill - minced
  • zest from one lemon (a splash of lemon juice will work)
  • 1 tbsp whole grain Dijon mustard
  • 1 sheet puff pastry (crescent roll dough works)
  • plain flour - to dust


Trim the belly strip from your filet so you have a nice rectangle. Pat both sides dry
with paper towel. Season both sides lightly with salt and pepper and slice in half.

Soften the butter and mix with basil, dill, lemon zest and salt & pepper.

Open the filet and spread herb butter on one side, mustard on the other.

Sandwich the two salmon filets together, in opposite directions so both ends are of an even thickness.

Dust your work surface with some flour and spread out dough sheet.
Roll it if needed so that it will wrap around the filet. 

Lay filet in center and trim dough as needed. Brush the pastry around the filet with egg.

Fold long sides first and press gently to seal top. Press in sides and carefully crease corner with back of knife to facilitate folding the ends. Trim off excess so you have a nice neat flap to fold and gently press in place to seal.

Carefully turn the whole thing over so that the seam is underneath and place on the prepared baking tray. Brush the pastry with beaten egg. Lightly score a herringbone or cross-hatch pattern using the back of a knife. Sprinkle with salt and pepper. Cover loosely and chill for 15 minutes. Meanwhile, heat the oven to 400°F.

Bake for 20-25 minutes until the pastry is a beautiful golden brown.

Slice into portions and serve with fresh steamed broccoli.

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