Delia Smith Salmon En Croute Recipe

This sophisticated Delia Smith Salmon En Croute Recipe is a refined and flaky seafood dish, which pairs succulent salmon fillets with a vibrant watercress and orange herb butter. It’s an elegant dinner party main, offering individual pastry parcels that look professional but are surprisingly simple to assemble.

Delia Smith Salmon En Croute Ingredients

The Fish & Pastry:

• 4 Salmon Fillets (approx. 6 oz / 175g each): Skin removed. Ensure the fillets are of even thickness for consistent cooking.
• 1 lb (450g) Puff Pastry: All-butter puff pastry yields the crispest, most flavorful shell. Thawed frozen pastry works perfectly.
• 1 Egg: Beaten, for glazing the pastry to a deep golden shine.

The Watercress & Orange Butter:

• 2 oz (50g) Salted Butter: Softened to room temperature so it can be mixed easily.
• 1 bunch Watercress: Finely chopped (remove the thickest stalks). This provides a peppery bite that cuts through the richness of the pastry.
• Zest of 1 Orange: Finely grated. The citrus oils infuse the melting butter, steaming the fish from the inside with flavor.
• 1 teaspoon Lemon Juice: For a touch of acidity.
• Salt and Freshly Milled Black Pepper: To season the butter mixture.

How To Make Delia Smith Salmon En Croute

1. Prepare the Herb Butter: In a small bowl, combine the softened butter, finely chopped watercress, grated orange zest, and lemon juice. Season with salt and pepper. Mash everything together with a fork until well combined. Chill this mixture in the fridge for 10 minutes if it becomes too soft.
2. Prep the Pastry: Preheat the oven to 400°F (200°C). On a lightly floured surface, roll out the puff pastry into a large rectangle, thin enough to wrap the fish but thick enough to hold the juices (about 1/8 inch thick). Cut the pastry into 4 equal pieces (rectangles large enough to enclose each fillet).
3. Assemble the Parcels: Place a salmon fillet in the center of each pastry rectangle. Season the fish lightly. Spread a quarter of the watercress and orange butter evenly over the top of each salmon fillet.
4. Wrap: Brush the edges of the pastry with the beaten egg. Bring the corners up to meet in the middle (envelope style) or fold the long sides over and seal the ends. Pinch the edges firmly together to ensure the butter doesn’t leak out during baking.
5. Decorate: Turn the parcels over so the seam is underneath and place them on a baking sheet dampened with cold water (this helps steam the pastry). Use any pastry trimmings to cut out leaves or shapes and stick them on top with a little egg wash.
6. Glaze and Vent: Brush the tops and sides of the parcels generously with the beaten egg. Using a sharp knife, make two small slits in the top of each parcel to allow steam to escape.
7. Bake: Bake in the center of the preheated oven for 20–25 minutes. The pastry should be puffed and rich golden brown.
8. Serve: Allow the parcels to rest for 5 minutes before serving to let the butter settle.

Recipe Tips

• The “Cold Butter” Rule: While the butter needs to be soft to mix, once spread on the fish, it helps if the parcel is kept cool before baking. If the butter is already melting when it goes into the oven, it might leak out before the pastry seals. You can chill the assembled parcels for 15 minutes before baking.
• Sealing is Key: The watercress butter will turn into a delicious sauce inside the parcel. If your seams aren’t tight, that sauce will run out onto the baking tray. Crimp the edges with a fork for extra security if making a turnover shape.
• Avoid Soggy Bottoms: To ensure the base of the pastry cooks through, place the baking sheet in the oven while it preheats. Placing the cold pastry parcels onto the hot tray gives the bottom crust a head start.
• Orange Zest: Do not skip the orange. While lemon is traditional with fish, the orange zest provides a sweeter, more aromatic note that pairs uniquely well with the peppery watercress.

What To Serve With Delia Smith Salmon En Croute

• New Potatoes: Boiled with mint and butter.
• Hollandaise Sauce: If you want to be extra decadent, though the herb butter makes the fish self-saucing.
• Green Beans: Steamed crisp beans add a nice texture contrast.
• Cucumber Salad: A refreshing, vinegary side to cut the richness.

How To Store Delia Smith Salmon En Croute

• Refrigerate: Leftover cooked parcels can be stored in the fridge for up to 2 days.
• Reheating: You must reheat these in the oven (375°F for 10-15 mins) to re-crisp the pastry. Microwaving will result in soft, soggy dough.
• Freezing: You can freeze the uncooked assembled parcels. Glaze and bake from frozen, adding about 10 minutes to the cooking time.

Delia Smith Salmon En Croute Nutrition Facts

• Calories: 650 kcal
• Carbohydrates: 32g
• Fat: 45g
• Protein: 30g
• Sugar: 1g

Nutrition information is estimated per parcel.

FAQs

Try More Recipes:

• Delia Smith Salmon Coulibiac Recipe
• Delia Smith​ Whole Poached Salmon Recipe
• Delia Smith Potato Salad Recipe