Description

Good To Know

Ingredients & Nutritional's

Wild Salmon Fillet, Dijon Mustard, Shallots, Garlic, Baby spinach, Dill, Black Pepper, Lemon, Mascarpone (Milk) Egg, Olive Oil, Egg Yolk, Milk, Fine Puff pastry Wheat Flour. For allergens, including cereals containing gluten, please see the ingredients in bold. *Denotes non-organic, produced to organic standards. Please note this is produced in a factory that handles Gluten 

How To Store  

This product is frozen and will defrost whilst in transit to you. Ensure this product is thoroughly defrosted before cooking. We strongly recommend cooking within 24 hours for the best quality. This product must not be refrozen.

Our Farms & Suppliers  

The Fish Society sources the finest quality fish using traditional, sustainable fishing methods. With their 'fresher than fresh' guarantee, they deliver fish that’s not only responsibly sourced but each catch is frozen at peak freshness, ensuring it tastes as good at home as if it were cooked fresh from the sea.

How To Cook  

We Recommend: 

1. Preheat the Oven:

   • Preheat your oven to 200°C (180°C for fan-assisted ovens) or 400°F. If the packaging provides specific instructions, follow those for the exact temperature, as it may vary by brand.

2. Prepare the Salmon En Croûte:

   • Remove any packaging or plastic wrap from the Salmon En Croûte.
   • If it’s frozen, check whether it needs to be defrosted or cooked directly from frozen (follow the package instructions). If it needs defrosting, place it in the fridge overnight.
   • Place the Salmon En Croûte on a baking sheet lined with parchment paper to prevent sticking. You can also brush the puff pastry with a little beaten egg for a shiny, golden finish when baked (optional).

3. Bake:

   • Place the baking sheet with the Salmon En Croûte in the center of the preheated oven.
   • Bake for 25-35 minutes (or follow the package instructions) until the puff pastry is crisp and golden brown.
   • Ensure the internal temperature of the salmon reaches 63°C (145°F) for proper cooking.

4. Check for Doneness:

   • After baking, check the pastry to ensure it's golden and crisp.
   • Insert a knife or skewer into the center of the Salmon en Croûte to ensure the fish is cooked through—it should be opaque and flake easily.

5. Rest and Serve:

   • Let the Salmon en Croûte rest for about 5 minutes before slicing. This allows the pastry to settle and makes slicing easier.

Serving Suggestions:

• Side Dishes: Serve with roasted vegetables, mashed potatoes, or sautéed spinach.
• Sauce: A lemon dill sauce, hollandaise, or a white wine cream sauce pairs beautifully with Salmon en Croûte.
• Garnish: Add a wedge of lemon or sprinkle fresh herbs (such as dill or parsley) for extra flavor.