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Salmon en Croûte with Currants and Ginger

Rick SteinThis is one of Rick Stein's recipes which we have kindly had permission to reproduce which should whet your appetite for more.

To find out more about Rick Stein and his passion for seafood have a look at his biography page.

For further information about his restaurants in Padstow, Cornwall, his new cookery school and to see his online delicatessan visit his website - click here.

If you would like to know more about his books and how to order them have a look at our Bookstore which will also link you to Amazon for further details.


2 x 550 g (1 1/4 lb) pieces of skinned salmon fillet, taken from behind the gut cavity of a large fish weighing about 3kg (7lb)
100 g (4 oz) unsalted butter, softened
4 pieces of stem ginger in syrup, well drained and finely diced
25 g (1 oz) currants
1/2 teaspoon ground mace
750 g (1 1/2 lb) chilled puff pastry
1 egg, beaten, to glaze
Salt and freshly ground black pepper

  • Season the salmon fillet well with salt. Mix the softened butter with the stem ginger, currants, mace, 1/2 teaspoon of salt and black pepper. Spread the inner face of one salmon fillet evenly with the butter mixture and then lay the second fillet on top.
  • Cut the pastry in half and roll one piece out on a lightly floured surface into a rectangle about 4 cm (1 1/2 inches) bigger than the salmon all the way around - approximately 18 x 33 cm (7 x 13 inches). Roll the second piece out into another rectangle 5 cm (2 inches) larger than the first one all the way around.
  • Lay the smaller rectangle of pastry onto a well-floured baking sheet and place the salmon in the centre. Brush a wide band of beaten egg around the salmon and lay the second piece of pastry on top, taking care not to stretch it. Press the pastry tightly around the outside of the salmon, trying to ensure that you have not trapped in too much air, and then press the edges together well. Trim the edges of the pastry neatly to leave a 2.5cm (1 inch) band all the way around. Mark the edge with a fork and decorate the top with a fish scale effect by pressing an upturned teaspoon gently into the pastry, working in rows down the length of the parcel. Chill for at least 1 hour.
  • Preheat the oven to 200°C/400°F/Gas Mark 6 and put a large baking sheet in it to heat up.
  • Remove the salmon en croûte from the fridge and brush it all over with beaten egg. Take the hot baking sheet out of the oven and carefully slide the salmon parcel on to it. Return it to the oven and bake for 35 - 40 minutes. Leave it to rest for 5 minutes, then transfer to a warmed serving plate and take it to the table whole. Cut it across into slices to serve.

Serves 4

To visit Rick Stein's website which features regular new recipes - click here