Salmon En Croute

Cooking time
Serves2 people
Salmon En Croute

Sorrel has given this French favourite a Middle Eastern twist, with a layer of almonds and raisins tucked under the pastry.


  • 1 orange
  • 35g flaked almonds or chopped whole almonds
  • 45 butter
  • 50g raisins
  • 100g self raising flour
  • 1 egg
  • 2 salmon fillets
  • 2 carrots
  • 100g watercress
  • A handful of dill
  • Sea salt and freshly ground pepper

Prep: 20 mins | Cook: 20 mins

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1. Preheat the oven to 200C/190C fan/ Gas 6. Zest and juice the orange. Tip the flaked almonds into a saucepan. Dry fry for 2 mins till lightly toasted. Add a third of the butter, half of the orange juice and the raisins. Cook for 2 mins till the butter has melted. Tip into a bowl to cool.
2. Tip the flour into a bowl, saving 1 tbsp for later. Add the orange zest and remaining butter. Using your finger tips, rub the flour and butter together to form fine breadcrumbs.
3. Separate the egg. Add the yolk to the flour mix. Stir through with a fork till combined. Add 1-2 tbsp water to form a smooth, not too wet dough.
4. Sprinkle the reserved flour on to the surface. Roll the pastry out as thinly as possible. Divide into two. Each should be large enough to drape over the salmon.
5. Place the salmon fillets on a lined baking tray. Top each with the buttery almond and raisin mix. Drape the pastry over. Tuck the edges in close to the sides of the salmon, pressing firmly to seal. Brush over the egg white and sprinkle with black pepper.
6. Slide the salmon into the oven and cook for 15 mins. The salmon should be cooked through and the pastry golden.
7. Whilst the salmon is cooking, cut the carrots into quarters lengthways. Place in a pan and cover with boiling water. Simmer for 5 mins till tender when a knife is inserted. Drain. Pop back into the pan and cover with a lid to keep warm. Roughly chop the dill.
8. Toss the watercress with the remaining orange juice. Lift the salmon from the baking tray, the skin should stick to the paper. Serve on warm plates with the carrots and orangey watercress. Scatter over the dill.
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