Salmon en Croute with Spinach and Gruyere
By: Rocco DiSpirito
I once helped cater a sit-down dinner for 2,000 at the Temple of Dendur in the Metropolitan Museum of Art. It was a fabulous setting and fabulous food. We served veal stuffed with spinach and Gruyere. Your surroundings may be more mundane, but your dinner doesn’t have to be.
Serves 4
2 tbsp. unsalted butter
1 small yellow onion, cut into small dicec
2 tbsp. Amore® garlic paste, or 6 garlic cloves, chopped
2, 10-oz. packages frozen chopped spinach, thawed and squeezed dry
Salt and freshly ground pepper
Flour for rolling pastry
1 sheet frozen puff pastry, thawed
4, 5-oz. portions salmon fillet
8, 1-oz. slices Gruyere cheese
1 egg
Cooking Directions
View a demonstration of this recipe with Rocco DiSpirito
- Preheat oven to 425°F. In a large sauté pan over medium heat melt butter. Add onion and garlic paste and cook, stirring frequently, until onion is tender, about 4 minutes. Add spinach and cook, stirring occasionally, until liquid boils off, about 3 minutes. Season with salt and pepper. Cool slightly.
- On a lightly floured surface, roll pastry into a 9”x18” rectangle. Cut rectangle in half lengthwise; cut each half in quarters to make 8 squares that each measure about 4-1/2 inches on a side.
- Line a baking sheet with parchment paper. Place 4 pastry squares on the parchment. Brush the edges of each square with water. Season salmon on both sides with salt and pepper. Lay 1 portion of salmon in the center of each pastry square. Top salmon with spinach mixture, dividing it equally among portions. Top the spinach with the cheese. Place remaining 4 pastry squares on top of the cheese. Using a fork, press the edges of the pastry to seal each salmon package. (For best results, refrigerate for 15 minutes.)
- Whisk the egg with 1 tbsp. water; brush pastry with the egg wash. Bake until pastry is puffed and golden and salmon is cooked through, about 30 minutes.
