Salmon en croute recipe

  • Serves 4
  • 35-40
  • 310 calories / serving
  • Freezable
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Preheat the oven to 200°C. Prepare the sauce by heating a small saucepan over a moderate heat until hot. Add the brandy and reduce until there is a teaspoon left, then whisk in the tomato purée and follow with the fish stock.

Bring to a simmer, adjust the seasoning and set to one side to be re-heated later. Roll the pastry out on a lightly floured surface to 5mm thickness. Use a sharp knife to cut out boomerang-shaped pieces of pastry. Brush with the beaten egg, then arrange 4 pieces overlapping one another to create a fan shape. Line a baking tray and carefully lift the pastry fans onto the tray. Bake for 10-12 minutes until golden and risen.

Meanwhile, rub the salmon fillet and tuna with half of the olive oil, then season well. Heat a large, heatproof frying pan over a medium-high heat and start to pan-fry the fish. Turn after 2 minutes, then transfer to oven for 8-10 minutes to finish cooking.

Remove the pastry when it is ready and set to one side. Heat the remaining olive oil in a frying pan over a moderate heat and sauté the prawns for 4-5 minutes until pink, tender and cooked, adding the tomatoes a couple of minutes into cooking. Season well.

Reheat the sauce and remove the fish from the oven. Cut into chunks and arrange on serving plates and place a few prawns alongside. Place a pastry fan next to the seafood, then arrange the raw asparagus and the tomatoes on the plate. Spoon the sauce on top and scatter a few mushrooms on top of the fish. Sprinkle the chopped dill on top and serve immediately.

  • Ingredients

  • 200g tuna steak
  • 200g skinless salmon fillet
  • 100g asparagus spears, trimmed
  • 100g cherry plum tomatoes
  • 100g Tesco Lighter ready rolled puff pastry
  • a little plain flour, for dusting
  • 1 egg, beaten
  • 100g raw prawns, peeled and de-veined
  • 50g mixed oyster mushrooms (use the small yellow oyster mushrooms if possible)
  • 1 tbsp dill, finely chopped
  • 200ml fish stock
  • 1 tbsp brandy
  • 1tsp tomato puree
  • For the moussaka

  • 75ml olive oil
  • salt
  • Pepper
  • Energy 1300kj 310kcal 16%
  • Fat 14g 16%
  • Saturates 4g 20%
  • Sugars 2g 2%
  • Salt 1.8g 30%

of the reference intake
Carbohydrate 14.9g Protein 31.4g Fibre 1.6g


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