SALMON EN CROUTE WITH SPINACH AND GUYERE

 

  • Cooking Time: 30 minuteS
  • Servings: 6 to 8
  • Preparation Time:

Ingredients

  • One box of puffed pastry
  • 6 or 8 individual fillets of salmon
  • Package of frozen spinach, thawed, and squeezed dry
  • Gruyere, or you can substitute Fontina, mozzarella,or Gouda slices
  • salt and pepper
  • onion powder
  • garlic powder
  • 1 egg beaten

Directions

  • Lay half of the puffed pastry down on a cookie tray with a layer of parchment paper on top.
  • Layer the salmon, spinach and cheese.
  • Season
  • Cover the whole thing with a few layers of the puffed pastry.
  • Puff pastry rises whenit bakes, so it's important to have the border firmly sealed so id doesn't pop apart.
  • Use your fingers to roll in the edges in a curly or decorative ropey pattern.
  • Brush and egg wash all over the exterior, then season one final time.
  • Bake at 350 degrees till golden brown.
  • Serve it whole at the table, or slice it in the kitchen and serve.

Notes

I found this recipe in a magazine and it looked wonderful. I plan to make it for a luncheon I'm having soon.

Categories: Fish 

Author Credit: Sam

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