Salmon and spinach en croute , dill creme fraiche and honey orange glazed parsnips Recipe

Classic dish, perfect for any occasion but specially for a winter dinner

  • Preparation
  • Cooking time
  • Rest time
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Les ingrédients

Pour people
  • Part one of the recipe
  • Salmon steak(s) 150g : 6 whole
  • Baby spinach leave(s) : 200 g
  • Puff pastry sheet(s) : 1 whole
  • Maille Dijon mustard : 6 tbsp
  • Nutmeg : 1 whole
  • Lemon(s) : 1 whole
  • Garlic clove(s) : 2 whole
  • For the vegetables
  • Parsnip(s) : 12 whole
  • Honey : 20 g
  • Orange(s) : 1 whole
  • For the sauce
  • Thick crème fraiche : 200 g
  • Dill : 1 bunch
  • Shallot(s) : 1 whole
  • Dry white wine : 30 ml
  • Garlic clove(s) : 1 whole
  • For the garnish(es)
  • Lamb's lettuce : 200 g



    Preheat the oven to 200C

    Zest the lemons.

    Zest and juice the orange. Finely chop the garlic cloves , chop the dill. Peel and quarter the parsnips. Small dice the shallot.

    Using a microplane finely grate the nutmeg .Wash the salads .

    Cook the baby spinach for 10 seconds in salted boiling water and transfer them immediately to iced water.

    Remove the spinach from the water and squeeze any excess water, mix them with the lemon zest , one of the garlic cloves and grated nutmeg.Salt to taste .

    With a paper towel pat dry the salmon as much as possible.

    Cut the puff pastry into 6 equal portions, spread each portion with the Dijon mustard and lay a bed of the spinach mixture .Place the salmon on top of the spinach. Wrap the pastry around the salmon, brush with a little melted butter and then bake in the oven for 10-12 minutes.Until the pastry is golden brown.


    Cook the parsnips in boiling water until tender.

    In a really hot pan sauteed the soft parsnips with a little oil until brown colour is achieved, add the honey,orange zest and juice while tossing the pan, cook for a further 30sec , keep on tossing the parsnips to avoid burning .


    In a pan cook the shallots and garlic until translucent , add the wine and reduce by half , add the creme fraiche, bring to the boil and remove from the heat , stir in the chopped dill,salt and pepper to taste .

  • 4. TO SERVE

    Cover the bottom of a deep plate with the sauce , put the salmon on top and add some of the parsnips , finish the dish with the lamb lettuce .

Chef's tip

«Try to squeeze as much water as you can off the spinach or your pastry will get really soft and wet when you cook it.»

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