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Salmon croustada

 
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Salmon croustada

Serving size: Serves 4
Cuisine type: Modern Australian
Cooking time: Less than 60 minutes
Special options: Heart friendly, Kid friendly, Low cholesterol
Course: Lunch, Main
Favourite flavours: Seafood

Salmon croustada
INGREDIENTS

30g butter
100g button mushrooms, quartered
200g spinach, blanched and chopped
½ cup béchamel sauce
2 sheets butter puff pastry
2 x 200g salmon fillets, skin removed sliced into 5 lengthways
½ cup flat leaf parsley, picked
2 egg yolks, mixed with a tablespoon water
sea salt and pepper

lemon butter sauce
125g butter
1 eschalot, finely chopped
sprig lemon thyme
½ cup white wine
zest and juice ½ lemon
¼ cup cream
1 tablespoon chopped chives
METHOD

Preheat oven to 180°C /160°C (fan forced).

In a small frying pan melt butter over medium heat, add mushrooms and cook for 5 minutes. Remove from heat.

In a large bowl combine spinach and béchamel sauce.

Place puff pastry onto work surface. Place ½ of the spinach mixture in a line down the middle of each, leaving a 3cm space on the top and bottom of pastry. Top each with ½ of the mushrooms. Place salmon on top with the parsley.

Brush the edge of the pastry with egg wash and fold over edges to enclose. Pinch edges to seal.

Brush the outside with egg wash make 2 small holes in the top, bake in the oven for 12 minutes until golden brown.

Place 30g of butter into a small pan over medium heat. Add eschalot and thyme and cook for 2 minutes until softened.

Add white wine bring to the simmer and cook for 10 minutes until reduced by half. Add the cream and bring to the boil, whisk in the remaining butter, season with salt and pepper and add lemon juice and zest to taste. Stir in chopped chives.

To serve, slice croustade and drizzle with lemon sauce with cauliflower puree
 
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