I love Salmon en Croute. In fact, it’s probably one of my favourite dishes ever. However, I very rarely eat it as pastry is not so good for a wheat intolerant. But as we got some gorgeous salmon in from the nice fishmonger at ASDA, I thought I’d give it a go. (Tip – if you are going to buy supermarket fish, it’s much cheaper to buy from the fresh counter, instead of the packages stuff in the aisles).

I served it with pea puree and mashed potato. Delish! I’m under strict insructions from Kieran to make this one again, which is fine with me!

Recipe from Sophie Conran in Delicious Magazine

Serves 4-6

• 25g butter
• 1tbsp olive oil
• 1 onion, very finely chopped
• 250g baby button mushroom, very finely chopped
• 3 garlic cloves, crushed
• handful of flatleaf parsley leaves chopped
• 2 tbsp brandy (I used white wine instead)
• 2 tbsp double cream
• 375g puff pastry
• 500g skinless salmon fillet, pin boned
• 1 large egg, beaten

1. Pre heat the oven to 200c/fan180c/gas6. In a large frying pan, heat the butter and olive oil over a medium heat. Add the onion and fry gently for 10 minutes until soft.
2. Add the mushrooms and garlic and cook for 15 mins, strirring from time to time. Stir in the parsley and brandy (or white wine). Simmer for 5 mins to reduce, then stir in the cream. Take off the heat and set aside to cool.

3. Cut the pastry in half, then roll both pieces out until they’re big enough to sandwich the fish and leave a 3cm border. Put one of the pieces onto a non-stick baking sheet and place the fish on top. (As our fillet was much thinner towards the tail end, I trimmed the fillet down the side, and placed it so it would have an even distribution of salmon)

4. Brush the edges with egg and spread the mushroom mixture over the fillet. Cover with the other piece of pastry and gently press over the fish so it fits snugly. Trim the edges to a 1.5cm border and crimp to seal. Slash the top diagonally four times and brush with the beaten egg. Bake for 20 minutes until the pastry is golden.