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Salmon en croute with herbed new potatoes and garlic sautéed broccoli

Credit: Gordon Ramsay Salmon en croute with herbed new potatoes and garlic sautéed broccoli

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Salmon en croute with herbed new potatoes and garlic sautéed broccoli
Ingredients

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  • 10g basil, bunch
  • 5g dill, bunch
  • 60g butter, unsalted, at room temperature
  • 1 x lemon(s), zest
  • salmon, 1 x approx 1kg side of salmon, skinned, pin boned and cut in half
  • 1tbsp wholegrain mustard
  • flour, plain, to dust
  • 500g shortcrust pastry
  • 1 x egg(s)
  • 750g new potatoes
  • 10g basil, bunch (a second bunch for the potatoes)
  • 5g dill, bunch (a second bunch for the potatoes)
  • broccoli, 1 large head
  • 2 x garlic clove(s), peeled
  • olive oil
  • salt
  • ground black pepper
Method

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1. Preheat the oven to 200˚C.

2. Dust a clean surface with flour and roll out the pastry using the salmon as a guide size. Leave to rest in a cool place.

3. Place the softened butter in a large bowl. Use scissors to roughly chop in the dill and basil before grating in the lemon zest. Season with salt and pepper and mix.

4. Pat the salmon fillets dry using kitchen paper and season with salt and pepper. Spread the butter mixture over one side of the fillet and the wholegrain mustard on the other. Sandwich the two salmon fillets together, in opposite directions so that both ends are of a similar thickness.

5. Beat 1 egg to make your egg wash. Place the salmon in the centre of the pastry and brush around it with the egg wash, season with salt and pepper. Bring up the longest pastry sides, trimming as much excess away as possible, and tuck them in before folding the shorter pastry edges over to form a neat parcel. Turn the whole thing over so that the seam is sitting on the bottom, and transfer to a non-stick baking tray. Brush with egg wash over the outside. Mark the pastry using the back of a small knife to make a cross hatch. Mark again to show 4 portions. Finally season the salmon parcel with salt and pepper.

6. Bake in the oven for 25-30 mins, or until the pastry is golden brown and crisp.

7. Meanwhile, boil the potatoes for about 12-15 mins in salted water, until tender. Strain into a colander and leave to drain over the pot. Drizzle with olive oil, and chop in the extra dill and basil. Season with salt and pepper to taste.

8. Cut the broccoli into florets, and cut any larger florets in half. Cook in a pan of boiling salted water for 3 mins, or until al-dente. Drain.

9. Sauté the broccoli in a dry pan for a minute. Crush in the garlic and add to the broccoli with a drizzle of olive oil, salt and pepper and sauté for a further minute.

10. Remove the salmon from the oven and allow to cool slightly. Use a serrated knife to cut into 4 portions and serve alongside the sautéed broccoli and herbed potatoes.

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