Recipe | Super Easy Salmon En Croute – With White Wine Sauce & Spinach Filling


  • Spinach – your own preference/enough to fill each parcel
  • Ready-made puff pastry, rolled out to ½cm/¼in thickness
  • Salmon fillets
  • salt and freshly ground black pepper
  • 1 free-range egg, lightly whisked

For the sauce

  • 25g/1oz butter
  • 25g/1oz plain flour
  • 600ml/1 pint milk
  • Salt and white pepper – To season
  • 150ml White wine


  1. Preheat the oven at 200°C, fan 180°C.
  2. For the Sauce: Melt the butter in a saucepan.
  3. Stir in the flour and cook for 1-2 minutes.

  4. Take the pan off the heat and gradually stir in the milk to get a smooth sauce.

  5. Return to the heat and, stirring all the time, bring to the boil.

  6. Simmer gently for 8-10 minutes and season with salt and white pepper.

  7. Meanwhile: Lay out pastry onto an oiled baking tray and place the spinach into the centre, leaving a clean edge.
  8. Place the salmon on top of spinach and season well with salt and freshly ground black pepper.

  9. Top the salmon with a generous amount of sauce Note: Make sure the sauce is quite thick

  10. Brush the clear edges of pastry with the whisked egg and fold up the pastry to make a parcel, pressing down onto the edges with a fork to seal the parcel.

  11. Transfer to the oven and bake for 14-16 minutes, or until the pastry is risen and golden and the salmon is completely cooked through.

  12. Serve with fresh veg or salad.





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