Salmon En croute

helping_hubby

I've decided that every weekend I will make something new from scratch (or almost scratch).

This weekend I made Salmon Encroute (only cheated with shop bought puff pastry) and dauphinois potatoes. It was a great success, but the salmon encroute isn't as cheap as I hoped.

The main ingredients for the sauce inside the pastry was cream, white wine and spinach. But not being a wine drinker, I have to buy those cans of wine from tesco and I don't generally have cream in the fridge, so that was an added expense. I bought the frozen spinach so that could be saved for future sauces. And I used value salmon (very good value and just fine for an en croute) and 1 pack of puff pastry does 4 portions.

Do you think this sauce would freeze? I assumed as it contained cream it wouldn't freeze to well. If it would, then great as that would make it very worthwhile and in comparison to M&S salmon encroute, much cheaper I think.

But if not then maybe I need an alternative recipe as 1 whole can wine, and 1 whole pot of cream is such waste.

Lucie_2

You could try it without the sauce altogether. I just put a layer of wilted spinach or sauteed leeks in between the two layers of salmon, and serve with hollandaise sauce on the side. I find sauce inside the pastry can make it go soggy.

helping_hubby

Well, I did 2 salmon encroutes each differently just to try it out...1 with just a knob of butter and one with the spinach sauce inside. And we both preferred the one with the sauce inside. It didn't make it soggy at all (however I didn't put too much sauce on, only a couple of tablespoons, just to cover the top of the salmon).

organic_wanabe

When I do salmon encroute I sometimes use a tomato sauce and it tastes good and would be less expensive.

whatatwit

If you want the sauce, I would just make a white sauce, maybe with a bit of parsley....loads cheaper than using cream.

Aldeney

I usually smear a bit of dijon mustard on the inside of the pastry. If your serving it with dauphinoise potatoes sounds like you don't need another creamy sauce inside the pastry. Have to say your recipe, and everyone elses suggestions, sound yummy. I'm all hungry now :drool:

helping_hubby

whatatwit wrote: »

If you want the sauce, I would just make a white sauce, maybe with a bit of parsley....loads cheaper than using cream.

Never made white sauce. Thank you. I will look it up.

helping_hubby

Aldeney wrote: »

I usually smear a bit of dijon mustard on the inside of the pastry. If your serving it with dauphinoise potatoes sounds like you don't need another creamy sauce inside the pastry. Have to say your recipe, and everyone elses suggestions, sound yummy. I'm all hungry now :drool:

I wouldn't normally have had the dauphinoise, it's just I was watching a recording of masterchef goes large and the bloke cooked them for the casualty cast, so I thought I'd give it a go! They were really yummy and surprisingly easy to make...and a rare treat I think for the future.

angelavdavis

I use garlic and herb cream cheese if I have it.

I recently made a white sauce, using butter with sauteed leeks in it (as I had run out of onions) as a base for fish pie and it was yum, that would definitely be worth a try.

Aldeney

helping_hubby wrote: »

I wouldn't normally have had the dauphinoise, it's just I was watching a recording of masterchef goes large and the bloke cooked them for the casualty cast, so I thought I'd give it a go! They were really yummy and surprisingly easy to make...and a rare treat I think for the future.

Incredibly fattening but what they hey, it's not something you are going to eat every day (a rare treat as you said) I made it to go with mini beef wellingtons & you are right, it's really simple but tastes gourmet.

allIcouldwishfor

In my fish pie I just use white sauce with parsley and cheese, which freezes great.

It's still very expensive to make though!