Salmon en Croute with a Warm Tartar Sauce

Sun, 31 August 2025

Ingredients:

2 pieces of skinned Salmon fillet (170-180g x 2)

Basil Pesto

Puff Pastry 4 x 5cm strips

Egg wash

Sesame Seeds (Optional)

Freshly cracked black pepper

Sea salt

150g Butter cut into 10 cubes

2 Tbsp. extra-virgin olive oil

3 shallot, finely chopped

1 cup white wine

¼ cup cream

2 Lemons, zested and juiced

4 Tbsp. Capers, drained and chopped

4 Tbsp. Chopped dill pickles

2 Tbsp. Chopped Fresh parsley

 

Method:

1. Sauté the shallots in the olive oil on a medium heat until translucent. Then deglaze with wine, lemon juice and lemon zest and cook down until almost all the liquid is evaporated.

2. While the sauce is reducing, cut the fish lengthways into 4 even finger fillets and season

3. Cut 4 x 5cm strips of pastry on the short side of the pastry roll. Dab some basil pesto on each strip of pastry with a spoon and wrap around the fish fillets as demonstrated.

4. Brush with egg wash and sprinkle on some sesame seeds. Place on a sheet of greaseproof paper and bake in the oven at 180?C for 12-14 minutes or until the pastry has baked brown & crispy.

5. While the fish is baking, return to the sauce and add the cream and half the butter. Stir constantly to melt the butter gently. Once the butter has melted, using a hand blender, blend the sauce until smooth adding the remaining blocks of butter one at a time, this will thicken the sauce, but do not let it boil! Season

6. Finally add the parsley, pickles and capers and stir in. By now the fish will be ready and you can plate up with the sauce on the plate and the 2 pieces of fish per portion on top.