Recipe: salmon en crôute

lu12.jpg

When I had friends over for an al fresco luncheon at the summer house in August, this salmon en crôute was a great success. I have Gordon Ramsay to thank for the excellent recipe, although I tweaked it slightly, using puff pastry instead of shortcrust and doubled the recipe.

lu3.jpg

I served the salmon with buttery amandine potatoes with peas and dill, provencale tomatoes and a lovely sauce I will tell you all about in another post. Everybody liked it, including the children!

lu5.jpg

It was just the perfect summer’s day to sit outside sipping rosé and catching up with dear friends.

I did make too much salmon though, but that just meant I had lunch for the next day. And heated up in the oven (a microwave will make the pastry soggy) it was as good as the day before!

lu10.jpg

 

Salmon en crôute, serves 4

Adapted from Gordon Ramsay’s recipe.

I doubled the recipe and made two parcels, and also substituted the shortcrust pastry for puff as I like the buttery flakiness better.

1 side of salmon (as even as possible), about 900 g, skinned

a little olive oil

60 g butter, softened

finely grated zest of 1 lemon

generous handful of basil leaves, chopped

small handful of dill leaves

sea salt

freshly ground black pepper

1 tbsp wholegrain mustard

1 roll puff pastry with butter

1 egg yolk, beaten

Check the salmon for pin bones, removing any that you find. 

Mix the softened butter with the lemon zest, basil, dill and some salt and pepper in a bowl. 

Pat the salmon fillets dry with kitchen paper, then season lightly with salt and pepper. Spread the herb butter over one side and place the salmon with the buttery side down on the rolled out puff pastry. Spread the mustard on top and bring up the edges and tuck them in before folding the rest of the pastry over to form a neat parcel. Carefully turn the whole thing over so that the seam is underneath and place on a parchment lined 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 200°C. 

Bake the salmon for 20–25 minutes, until the pastry is golden brown and crisp. Rest the salmon for 5 minutes, then cut into portions. 

 

Advertisements

New Year’s Eve luncheon

IMG_1196

I know a lot of people think NYE is a real anti-climax, but I really enjoy celebrating it. Any excuse to dress up and drink champagne works for me!

Growing up, my parents and their friends made it special, always making it an occasion. Us children got to play with each others new toys (one NYE turned into Super Mario tournament), but also celebrate with the grown-ups, cheering with alcohol free cider instead of champagne, watching the fire works through the windows (to this day I still don’t like to go outside in the cold on the stroke of midnight), and watch the speech and the countdown on Swedish Television. It felt magical and that’s the feeling I carry with me now on New Year’s Eves with friends.

Nowadays the food make it special, and we really enjoy the Kalix roe, lobster and fillet of beef, but we have also realised that it’s really nice to do something on the day. So we prep as much as we can the day (or days, depending on the ambition) before NYE, so that we have the day free to hang out together until it’s time to get ready and cook dinner.

 

 

IMG_1194

This year, we thought a lunch in Malmö would be ideal. We went to Copenhagen last year for lunch and although lovely it felt a little rushed. But, it turned out, no restaurants in Malmö were open for lunch on New Year’s Eve. Maybe it’s un-Swedish to go out for lunch before a big evening celebration, who knows?! Luckily, after a lot of googling, we did find ONE restaurant open for lunch so we quickly booked a table and enjoyed a nice French lunch.

La Bonne Vie is a cosy French restaurant in the middle of town, just on Davidshalls Torg, and when we arrived for a late-ish lunch the restaurant was full up. And, just like us, most guests were drinking bubbly.

IMG_1191

The lunch menu was classic French with a few Swedish touches and very affordable. Emma and I both had the Toast Skagen with a very generous portion of prawns with mayonnaise and dill on butter-fried bread. Delicious!

Claes had the moules frites and also received a very generous portion of mussels, nice crispy fries and rouille.

We had a lovely lunch and will certainly be back this year too. Thank you for staying open!

La Bonne Vie, Davidshallstorg 7, Malmö, Sweden