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The Mariner Marblehead Culinary Director, Enworth Davis, shares one of his favorite dishes to prepare for residents, Salmon En Croûte, a beautifully baked salmon wrapped in delicate puff pastry. This elegant recipe combines flaky, tender fish with rich, buttery layers for a dish that is both comforting and refined.

Preparation Time: 25 minutes

Cooking Time: 20-35 minutes

Total Time: Approximately 55-60 minutes

Ingredients:

• 1 sheet of puff pastry (thawed if frozen)
• 1 pound of fresh salmon fillet (all bones and skinless removed)
• 1 teaspoon salt
• ¼ teaspoon white pepper
• 1 egg (for egg wash)

Filling:

• 8 ounces fresh salmon (cut in cubes)
• 2 tablespoons heavy cream
• 1 egg
• 1 tablespoon lemon juice
• 1 tablespoon white wine
• 1 teaspoon capers, chopped
• 1 tablespoon fresh dill or fennel frowns, chopped
• 1 tablespoon chives, chopped
• 1 teaspoon salt
• ¼ teaspoon white pepper
• 1 pinch cayenne
• 1 cup spinach, blanched, squeezed and chopped

Instructions:

1. Preheat your oven to 375°F
2. In a food processor, pulse the 8 ounces of the salmon fillets until smooth. Add heavy cream, egg, lemon juice and white wine
3. In a bowl, using a rubber spatula, mix the pureed salmon with the remaining filling ingredients: chopped caper, chopped dill or fennel frowns, chopped chives, salt, white pepper, cayenne and chopped spinach. Mix gently until well combined.
4. On a lightly floured surface, roll out the sheet of puff pastry to fit your salmon, ensuring it’s large enough to wrap around the salmon and the filling.
5. Spread the filling evenly over the puff pastry where the salmon will sit. Do not add filling to the areas of the pastry that will be folded over or crimped.
6. Center the seasoned salmon on the sheets of puff pastry on top of the filling. Fold the pastry over the salmon, sealing the edges well to prevent leakage. Use a fork to crimp the edges for a decorative touch.
7. To release trapped, hot air while baking, use the fork or a skewer to punch a few small holes through the top of the pastry.
8. Using a whisk, beat the egg in a small bowl to make an egg wash. Brush it over the top and sides of the pastry for a golden finish.
9. Place the wrapped salmon on a baking sheet lined with parchment paper. Bake in the preheated oven for about 25-30 minutes, or until the pastry is golden brown and flaky.
10.   Once baked, remove it from the oven and let it cool for a few minutes before slicing

It goes well with a vin blanc sauce. I enjoy it with a simple green salad.

At Northbridge we love working with local farms and vendors to make sure our residents enjoy the freshest food. To learn more about our Eat Fresh, Eat Local Signature program click here!