Q: What do you do if all your fridge contains is 1 salmon fillet, a sheet of puff pastry, a sad-looking, half-eaten jar of green pesto, some spinach and double cream?
A: In true ‘Ready Steady Cook’ style, take a few minutes to stare intently at the ingredients and then set about making Salmon en Croute with Pesto and Creamed Spinach!
This is the situation I found myself in on a recent Thursday before the ‘Friday big shop’ arrived. As usual on a Thursday the fridge was bare apart from a few leftover ingredients. Please excuse any vague cooking instructions as this was cooking off-the-cuff!
Salmon en Croute with Pesto and Creamed Spinach
- 1 salmon fillet
- 250g sheet of puff pastry
- Tablespoon of green pesto
- A few gratings of Parmesan
- A few gratings of lemon zest
- 100g spinach
- 15g butter
- Tablespoon of double cream
- 1 egg, beaten
1. Roll out the pastry quite thin. Place the salmon in the middle. Season it well and spread the pesto on top. I also found some Parmesan and a lemon and so gave a grating of each of these onto the pesto for a bit of added flavour.
2. In a saucepan, heat the butter on a medium heat and when melted, add the spinach. When the spinach has wilted add the cream. Stir well until the spinach has cooked. Transfer to a bowl and put in the fridge to cool. Preheat the oven to 180°/350F/Gas Mark 4.
3. When the spinach has cooled, spoon it on top of the pesto. Assess how much of the pastry you need to wrap the salmon and trim off any excess. Wrap the salmon in the pastry and then turn it over onto a foiled tray so any folds you made are now on the underside.
4. Carefully score the top of the parcel with a criss-cross pattern and brush the salmon en croute with a beaten egg.
5. Bake in the oven for 30 minutes until nice and golden. Serve with whatever you like. My bare fridge contained a few cherry tomatoes so those were halved and mixed with balsamic and extra virgin olive oil and placed on the plate along with a few more spinach leaves.