If you’re worried that your salmon will become dry and flavourless, there’s one simple step chefs love that can keep the fish juicy and flavourful
If you’re worried that your salmon will become dry and flavourless, there’s one simple step chefs love that can keep the fish juicy and flavourful(Image: Diana Miller via Getty Images)
Salmon is a widely popular source of protein that can complement any meal, yet it is equally capable of taking centre stage as the highlight of an impressive spread. Leading UK chef Angela Hartnett recently showcased just how versatile salmon can be when prepared at home.
In a recent episode of the Dish from Waitrose podcast, Angela prepares a stunning seafood showstopper: salmon en croûte for co-host Nick Grimshaw and guest Reece Shearsmith, based on a recipe by former Great British Bake Off contestant Martha Collison. When fish is encased in pastry, achieving succulent salmon alongside perfectly golden pastry can prove rather tricky.
A frequent pitfall is that the fish ends up overcooked while the pastry remains decidedly underdone. To prevent this, there is one crucial step you should never overlook when preparing salmon: curing.
The advice reads: “Don’t skip the cure! Curing the fish overnight with sea salt, soft light brown sugar and unwaxed lemon zest lightly seasons the fish and helps to tighten the flesh.”
Should you be short on time and unable to cure the fish overnight, a minimum of six hours will suffice. Once the marinating process is complete, the fillets will need a brief rinse before being patted dry, reports the Express.
Curing actually draws moisture out of salmon rather than retaining it, transforming the raw, loose flesh into a dense, silky, and firm texture. The process produces a satisfyingly moist texture when eaten and enhances the fish’s overall flavour.
Dish’s video has racked up more than 64,400 views, attracting 4,287 likes and 22 comments. Martha herself responded: “One of my best recipes! Thanks for making it.”
Another viewer said: “This looks amazing.”
Vicky agreed: “Bloody love salmon en croute.”
If you are searching for the best way to keep salmon moist, here is how to recreate Martha’s recipe at home.
Martha Collison’s best salmon en croûte
Ingredients
For the cure
- 25g sea salt flakes
- 20g soft light brown sugar
- One unwaxed lemon, zest
- Two x 500g packs of salmon fillet (look for pieces that are the same size)
For the filling
- One garlic clove
- 25g coriander
- 25g pack flat-leaf parsley
- Two preserved lemons
- ¼ tsp ground cumin
- 50ml olive oil
- ½ tsp chilli flakes, or to taste (optional)
- 80g pack spinach
- ½ x 250g mascarpone
- ½ lemon, juice and extra wedges to serve (optional)
For the pastry
- Plain flour, for rolling
- 500g block puff pastry
- One medium egg, beaten
Method
Prepare the cure the day before by combining the salt, sugar and lemon zest in a small bowl. Remove the skin from the salmon fillets, then run your fingers over the top to check for any small bones and remove them.
Place the salmon into a shallow bowl and rub both pieces with the cure. Cover with baking parchment or foil, then weigh it down with a couple of cans and chill for at least six hours, ideally overnight.
Put the garlic in a spice grinder, mini chopper or pestle and mortar. Tear the coriander and parsley (remove any thick, woody stems) and blend until finely chopped.
Remove and discard the seeds from the preserved lemons and add what’s left to the mixture with the cumin, olive oil and chilli flakes. Blitz again until well combined, then tip into a mixing bowl.
Finely chop the spinach and add to the herby paste with the mascarpone and lemon juice. Stir well, then set aside.
Remove the salmon from the fridge, drain the liquid and rinse well to remove the cure. Pat dry using kitchen paper.
Line a baking tray with baking parchment. Lightly flour the work surface and cut off a portion of the pastry block.
Roll it out into a rectangle large enough to completely encase the salmon, approximately 35 x 28 cm.
Position one salmon fillet in the centre, then add the filling on top. Place the second fillet on top, aligning the thinner end with the thickest section of the bottom layer to form an evenly-shaped block.
Brush the edges of the pastry with beaten egg. Fold the long sides around the fish, pinching underneath to form a seam, then fold the short ends up to create a parcel. Turn over and place onto the lined tray.
Using the remaining pastry, create a lattice. Brush the top with beaten egg, then stretch the lattice to completely cover the surface.
Brush again with egg, then chill the en croûte until the pastry is firm. You can prepare and chill it a couple of hours in advance.
When ready to cook, preheat the oven to 200ºC, gas mark 6. Bake for 35-40 minutes, until golden brown throughout and cooked through. Allow to rest for five minutes, then slice and serve.
