Sunday, April 7, 2013

SRC April Reveal: Parsley, Sage, & Sweet

It's the first Monday of the month which means one thing: Secret Recipe Club reveal for Group A. This month I was assigned to Parsley, Sage & Sweet. Meet Lisa, a laid back chick, with no formal culinary training, who loves to bake and cook. A few fun facts: her favorite color is electric blue; she loves overcooked broccoli and half-melted ice cream; and everything she cooks and bakes is from scratch, using fresh and top quality ingredients. "It’s kind of an obsession," she writes. Mine, too.

She calls her site a ‘blournal' is because it’s not just a recipe site, it’s a place where she likes to tell stories, vent and just talk about whatever she wants, so it’s essentially an amalgam of a food blog and a journal. Perfect.


I was inspired by her Beef Wellington post and decided to do a salmon version for our Easter dinner. So happy that I tried it; it was a hit and will definitely be on our dinner rotation from now on. I will try it with beef soon.






















Pâte Brisée (chilled)
2 C chard, chiffonade
1 T crushed garlic
salmon filets
sea salt flakes
fennel pollen
1 egg, beaten

In a large flat bottom pan, quickly saute the chard and crushed garlic until just barely wilted. Roll out your Pâte Brisée to the length of your salmon, plus 2 inches on each end. On a piece of parchment paper, lay your chard to the length that you need for your salmon. Lay the salmon, skin side up, on top of the chard. Gently fold the dough over to form an envelope - first the long side, then the ends. Press the seams together gently.

Preheat the oven to 450 degrees. Roll the salmon so that the seam side is down. Then brush the top with an egg wash. Sprinkle with sea salt flakes and fennel pollen.

Bake in a 450 degree oven for 35-40 minutes...until the crust is browned and crisp to the touch.


Let the Salmon en Croute cool for 5 minutes before slicing and serving. Serve hot.

18 comments:

  1. Wow, you go girl! That looks fantastic.

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  2. OMG..talk about kismet. I saw your salmon en croute in the linky and thought 'Wow, that reminds me of the salmon en croute from the DC challenger, where I made beef wellington instead", and whaddya know? You hot me and that's exactly where you got it! Gorgeous and mouth-watering! Glad you enjoyed it! :)

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  3. Looks really yum! It'd make a nice dinner!

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  4. We absolutely love salmon, and my husband is obsessed with beef wellingtons because of Hell's Kitchen. We'd probably love this! Great modification.

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  5. Looks really delicious! Head over to my blog when you get a chance - your blog was my assignment this month!

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  6. This looks delicious, Camilla. I like how it has chard; I've made it with spinach before but chard is a great idea. Will try it that way next time.

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  7. OOOH Fancy! Sounds so delish. #SRCLOVE

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  8. Awesome idea. I love beef wellington and you've given me some new inspiration.

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  9. Lisa has so many wonderful recipes and using her wellington as inspiration for this dish was brilliant, it looks delicious! Thanks for stopping by and leaving a comment on my SRC entry: Laura Goodenough's Apple Coffee Cake

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  10. Quite a project-- I've always wanted to make something en croute, but never could figure out what. Salmon might be just the ticket, though.

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  11. Mmm, this looks fantastic! I have always wanted to try fennel pollen! :)

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  12. Oh wow! This sounds amazing!!!

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  13. This is just lovely! I've never had salmon this way and love this spin on a wellington. Yum!

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  14. I made this once at a cooking school and have been too scared to do it again. Absolutely delicious!
    Unfortunately my post missed the blog hop due to tech issues..argh..Here is the link as I'd hate for people to miss seeing Aly's recipe and her wonderful blog -http://chitchatchomp.blogspot.com.au/2013/04/secret-recipe-club-april.html

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  15. Ooh, yum! I would prefer the salmon over beef and that crust looks perfect! Love Lisa and her blog.

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  16. what a great spin on a classic recipe! great SRC pick! :)

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  17. Looks great! And I am amazed by how crispy your crust looks also on the bottom!

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