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.

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15 Min
25 Min


1/2 lb
asparagus trimmed and cut in half
salt and pepper
1 lb
salmon fillets skinless
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


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

About this Recipe

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