Salmon En Croute (Brioche)

Salmon En Croute (Brioche)

Salmon en croute (brioche)

I’ve seen a few versions of encased pastry dishes made with brioche rather than puff pastry. I’ve made a brioche before and hence when I was looking for a Salmon Coulibiac dish the two blended together and ended up with this. For once though, I have step by step photographs for anyone who fancies trying it. It’s quite a simple dish to make, you just need to be good at timings. Not that you should ever highlight one’s failings, but there are a couple of things a learnt along the way so that next time it will be even better.

I made a spinach and watercress pate to spread on the fish. It didn’t turn out as solid as I would like, so either substitute with saffron rice or a mushroom pate as if you were making Beef Wellington. The only other thing I made a slight mess of was the baking tray and the finished baked product. I put the dough on a well floured baking tray as if I were making any loaf of bread. Unfortunately parts stuck and hence the bottom isn’t quite as full as it should be. Baking parchment is the way to go!

Like the purpose of this blog, this brioche is made with half the eggs and butter as normal and still works perfectly fine. There’s also no kneading or machine needed either, just a wooden spoon a little elbow grease.

I’ll put the photographs here and allude to them in the recipe.

1) Brioche Mixed

Brioche Mixed

 

2) Brioche after proving.Brioche after proving

 

3) Brioche rolled.Brioche Rolled

 

4) Ready to be wrapped.Ready to be wrapped

 

5) Ready for the oven.Ready for the oven

 

6) Hey Presto!Hey Presto

Ingredients

    Brioche

  • 450g Plain Flour
  • 2 Eggs
  • 40g Butter
  • 150ml Warm Water
  • 100ml Milk
  • 1 Packet(7g) Dried Yeast
  • 50g Sugar
  • 1.5 Tbsp Salt
  • Pancakes

  • 300ml Milk
  • 1 Egg
  • 125g Flour
  • Good Pinch Salt
  • 1 Tbsp Dill
  • Spinach and Watercess Pate

  • 200g Spinach
  • 85g Watercress
  • 1 Egg White
  • 1-2 Tbsps Double Cream
  • 15g Cornflour
  • 1 Large Centre Cut, mine is 500g Salmon

Directions

  1. To begin the brioche, place the yeast, sugar and water into a jug and let ferment for 15minutes. Meanwhile mix the flour, eggs, salt and butter until it resembles breadcrumbs. Now add the yeast mix and milk. Beat it with a spoon until it is all incorporated. As it is a very wet dough, as the it proves it will stretch together and find its own way. There's no need to knead it or add it to a mixer for 10 minutes. It should look like photo 1.
  2. Make the pate ahead of time, wilt the spinach and watercress in a touch of oil and dry as best  you can. Add to a food processor along with the egg white, cream and cornflour. Put this in a microwaveable dish and cook for 30secs at a time until it solidfies. Let this harden up and cool in the fridge.
  3. Let the dough prove. It will take a couple of hours to double in size as its an enriched dough. Once it looks like photo 2, it is now ready to use. If not needed immediately, place it covered, in the fridge until it is. The cool temperature stops the yeast working.
  4. Once ready to assemble, punch back the dough. Roll out in to a large square and lay the pancakes on like photo 3. I've omitted the making pancakes recipe as most people know how to make them.
  5. Place the salmon in the middle, spread with the pate, Photo 4, now roll up the brioche dough like a parcel. Photo 5. Let it prove a little for half an hour then add to 180°c Fan Oven for 30 minutes. I egg washed mine with just egg yolk, hence it turned out a bit too golden. Just wash with beaten whole egg or even milk.
Let it stand for 10minutes before you try to cut it. Serve with some greens and a saffron garlic sauce if you like.

9 Comments

  1. I really like the color the spinach pate added to your recipe but am sorry that it didn’t turn out like you were hoping it would. Thanks for all your tips.

    • Dave Crichton

      I’m hoping I can apply some of your growing tomato tips Karen. That what blogs are for anyway so we can all learn something.

  2. Wow, that looks immense! I”ll have to give it a go, do you think it would work for a beef wellington as well?

    FoodNerd x

    http://www.foodnerd4life.com

    • Dave Crichton

      It will in theory, I would pre-cook the fillet to your liking. It will then get nicely reheated in the brioche. Let me know if you give it a go, otherwise I’ll try it myself and report back.

  3. This is definitely a show stopper, the dish looks gorgeous. I’m wondering why you have the pancakes in the recipe, is it to keep the salmon from drying out? Can you make individual servings as well? I wonder how to adjust the timing. The spinach cream looks absolutely delightful, I bet a small amount of goats cheese or even feta would be delicious with this.

  4. This is definitely a show stopper, the dish looks gorgeous. I’m wondering why you have the pancakes in the recipe, is it to keep the salmon from drying out? Can you make individual servings as well? I wonder how to adjust the timing. The spinach pate looks absolutely delightful, I bet a small amount of goats cheese or even feta would be delicious with this.

    • Dave Crichton

      The pancakes are there simply as a belts and braces measure. Don’t want to have soggy crust on the bottom. I had loads of dough left and had another 6 small brioches loaves. I can’t see why this wouldn’t work individually. Just cook for 20minutes instead.

  5. Wow! this looks very tasty!
    Do you think it’s possible to leave the pancakes out?
    I having a hard time seeing how the pancakes will go with the salmon
    Thanks!

    • Dave Crichton

      The pancakes are there to stop juice from the salmon making the brioche too wet. If you make nice thin crepes you’ll never know they’re there.

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