Salmon En Croute with a duxelles of spinach, walnut & shallot – Salmon brushed with homemade country mustard. Served on hollandaise sauce with a rocket salad and tomato confit
by water2wine
Salmon En Croute with a duxelles of spinach, walnut & shallot – Salmon brushed with homemade country mustard. Served on hollandaise sauce with a rocket salad and tomato confit
by water2wine
18 Comments
Alright so my obvious lack of pastry skills and overcooked salmon apart, I’d love to hear some spitballing on how you’d have laid this out!
The sauce didn’t make the dough soggy btw, it had a nice crust to it and it fortunately just worked 🤷🏻♂️
Stunning plate. Perhaps a bit less salad or a bit bigger plate. I love the black with the colors. I would also cut the lemon in a different shape so it’s easier to squeeze because functionally that lemon cut doesn’t allow for that. It feels like the plate is trying to fit a LOT on it, so maybe just tighten it up a bit but overall it’s inviting and hearty.
I love it! Looks so cozy and inviting and like it’s all tucked in and ready for a warm nap.
That looks incredible! Can you share the recipe? I’ve tried my hand at the Salmon Wellington that uses a cream cheese/spinach mixture, but would love to try this style!
Pretty touch with the cucumber spirals, too 🙂
Salmon en croute is incredible. I’d be blown away being served this at someone’s home.
If I were in my restaurant kitchen, I’d advise you to reduce the arugula volume (but change nothing else about it), tighten up that sauce area, cluster the tomatoes and give them a garnish of toasted sumac and pine nut, likely dot that hollandaise with a contrasting oil, and quarter the lemon and torch it.
Honestly, though, this is the best home cook plate I’ve seen here in a long time
Absolutely love this. All the fall vibes. I’d be delighted to be served this. Well done, chef.
Gotta be honest, this made me reenact the Patrick Bateman “oohhh” gif. Thought this was /r/foodporn. Well done, OP looks amazing!!
This is quite nice, love the elements. I understand the visual aspect of sauce on a plate with the food on top…but from the practical stand point, scraping a beautiful and carefully made hollandaise off a plate with my fork to eat it is just sad to me. Unless it is truly just for decoration. Im never quite sure how to approach this when served something presented this way.
As someone who’s here just for the aesthetic, seeing all those fancy words and then seeing “rocket salad” made me chuckle
This is exemplary- I’m sure the improvements offered by the pros are legit, but I think this is the first time I’ve actively searched out a similar dish in my area to try. Absolutely beautiful and I’m sure delicious!
God why do I call it arugula, rocket is so much cooler.
You have honored the salmon with your preparation. Im not a chef. I am a fisher.
What are “duxelles of spinach”? I only know of the mushroom/shallot/garlic sauce called “duxelle”.
This is so beautiful! Honestly, I’d dig right in but my heart would hurt I had to ruin such a stunning plate.
I’d love to hear how you made your salmon.
Next time make the pastry look like a little house.. The salad is the grass, and the sauce is the sunny sky. Lol.
I’d personally like the salmon to be a tad less cooked (maybe put it in the freezer for five minutes before wrapping) and I would have been afraid that it would not bake properly where the pastry overlaps, but I absolute love what the folded pastry looks like. The rolled cucumber is always a nice touch a well. I *will* copy this (might switch the hollandaise for a Norwegian butter sauce). Can you give weight, time and temp you used?
Off topic, but I must know about that cottage-y hedgehog towel…
On topic: This is truly a beautiful and skillful plate; I would die to dig in.
Beautiful!
Love the colors against the sense of depth and texture resulting from presenting the salmon en croute in a seeded pastry.