My kids and I enjoy watching Masterchef Kids, and in one of the episodes the kids made salmon en croute. I never heard of it, so this was a challenge for me, and I am always up for a challenge! My kids cheered me on, mostly because they really wanted to try it. My mom told me to take pictures of it, you know just in case it turned out good, well it did… I am glad I listened to my mama!
As you know when its dinner time, I don’t have much time to take pictures…the family wants to eat! Wish I was able to take more, well maybe next time.
I never cooked with watercress before, it turns out that we like it. I made a variation of my dill-sauce for this and it turned out delicious.
The puff pastry I use is butter puff pastry, it comes with two rolls in a package. I simply unroll it in the pan, I don’t roll it out, it is the perfect size and thickness. There is another brand of puff pastry that comes in two attached squares, if that is what you have, you will need two boxes, as the two squares will make one big square as shown in the picture.
This amount is enough for 6 to 8 servings depending on how large your salmon is. If you are making less, you will only need one sheet of puff pastry, less sauce and watercress.
The salmon was so moist and delicious, I don’t think I can prepare salmon any other way, it seriously just melts in your mouth. The pastry flaky and crispy. You must try this, and please let me know how you like it!
What you will need:
- 1 filet of salmon (skin removed)
2 rolls of puff pastry
1 small bunch of watercress
3-4 tbsp chopped dill
1 green onion
1 tsp whole grain mustard
1 tsp mustard
2-4 tbsp mayo
juice of half a lemon
salt to season
The package of puff pastry that I use comes with two in a package. I thaw it out ahead of time.
Rinse your salmon, removing the skin if need be, check for bones. Pat dry with paper towel.
Rinse and dry your watercress and dill.
Chop dill, and green onion, combine with mayo, mustard’s and lemon juice, season with salt to liking. Add more mustard, dill, lemon juice and salt if needed or desired, taste and adjust as you go.
Place a piece of parchment paper on a baking sheet. Place puff pastry onto baking sheet.
I cut my filet into two and used both pastries as shown in the photos below. Spread the dill sauce over the salmon, top with watercress.
Fold over the pastry and tuck in the sides and ends.
In a cup whisk the egg, and brush over the pasty.
Bake at 375- 400 for 30-35 minutes depending on thickness of salmon, and your oven, bake till golden and fish is done cooking.
I served this with boiled potatoes, I boiled them in salted water. Before they finished cooking, I drained them. I then transferred them to a frying pan that had little oil, and butter. I finished cooking them off in the pan. I added the extra watercress and dill to the pan. I also made a salad with mixed greens.