Salmon en croûte with tapenade and Brie (this dish is suitable for pescatarians)
Living with a pescatarian, it is important to come up with tasty and interesting dishes to serve at home. I decided to add a new twist to a dish I have featured in the magazine before, using beautiful little pots of tapenade that a dear friend bought for me from Alicante, together with the melted decadence of Brie (you can also use Camembert for this recipe) or the wonderfully creamy Welsh cheese Perl Wen, from Caws Cenarth.
Ingredients:
one pack of puff pastry (savoury variety), at room temperature
tapenade
one wedge of Brie, Camenbert or Perl Wen
two salmon fillets; de-boned and skinned
salt & pepper to season
Serve with steamed samphire, dill & mustard sauce and oven chips.
Having removed the skin of the salmon (and any bones), wash the fillets and dry with kitchen towel – set to one side.
Cut the puff pastry into two pieces and place the skinned salmon fillets in the middle. Season with salt and pepper. Allow sufficient pastry to entirely wrap around each fillet after the filling has been added.
Add the tapenade to the top of each fillet and thick slices of the cheese. Then wrap the fillets with the pastry so they are entirely encased. If you leave any gaps then the cheese/tapenade will almost certainly leak out and make the pastry less crispy.
Preparation: Salmon fillet placed on pastry sheet with tapenade on top prior to adding the cheese
Lightly coat the pastry parcel with a little milk or egg-wash using a pastry brush. Cook the pastry as per the instructions on the packet, allowing a little extra time because of the filling.
Enjoy!
Claire Meredith, Head Chef at Tŵr Cymru Culture Towers, September 2016
