Salmon enCroute with Asparagus and Dill Sauce

barbara lentz


En Croute is a culinary term for a food that has been wrapped in pastry dough. It is really easy and elegant looking but most importantly tastes great.


☆☆☆☆☆ 0 votes

15 Min
25 Min


  • 1/2 lb
    asparagus trimmed and cut in half
  • ·
    salt and pepper
  • 1 lb
    salmon fillets skinless
  • 1
    puff pastry sheet thawed
  • 1 Tbsp
    whole grain mustard
  • 1 large
    egg beaten

  • 1/2 c
  • 1 Tbsp
    whole grain mustard
  • 2 Tbsp
    lemon juice
  • 1 tsp
    dill weed

How to Make Salmon enCroute with Asparagus and Dill Sauce


  1. Poach the asparagus in boiling salted water for 3 to 5 minutes then plunge into ice water. Remove and dry thoroughly.
  2. Cut salmon in half and sprinkle with salt and pepper
    Roll out the puff pastry sheet on floured surface until big enough to cover two pieces of salmon
  3. Place the 2 salmon pieces in the middle of puff pastry leaving enough room around each one to wrap completely around the salmon
  4. Spread the mustard on the salmon then line a row of asparagus on the top.
  5. Brush the edges with egg and fold up to completely cover the fish cutting off any extra edges.
  6. Place a sheet of parchment paper on baking sheet and sprinkle with oil.
  7. Place the salmon on baking sheet and brush the entire thing with the rest of the egg. Score the top for venting.
  8. Bake at 350 degrees for 20 to 25 minutes. Until the pastry is browned. Remove from oven and let sit 5 minutes.
  9. Mix the ingredients together for sauce and serve with salmon

Printable Recipe Card

About Salmon enCroute with Asparagus and Dill Sauce

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: French

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