Jamie Oliver_Salmon en croûte

Ingrediënten

• 2 onions
• 2 cloves garlic
• olive oil
• 50 g unsalted butter
• 1/2 bunch fresh oregano — 15g
• 1 kg frozen chopped spinach
• 1 x 375 g packet of all-butter puff pastry — cold
• 1 x 1 kg side of salmon — skin off, pin-boned, from sustainable sources
• 1 large free-range egg
• Sauce
  1 leek
• 50 g sun-dried tomatoes
• 100 ml white wine
• 1 tablespoon plain flour — plus extra for dusting
• 250 ml semi-skimmed milk
• 50 g Red Leicester cheese
• cayenne pepper

Materiaal

• large pan
• blender
• greaseproof paper
• large baking sheet

Bereiding

1. 1

   Peel and finely slice the onions and garlic, then place in a large pan on a medium heat with 1 tablespoon of oil and half the butter. Pick in the oregano leaves and cook for 10 minutes, stirring regularly.⏱ 10 min

2. 2

   Add the spinach and cook for a further 15 to 20 minutes, or until the liquid has evaporated, still stirring regularly. Remove from the heat, taste, season to perfection and allow to cool.⏱ 20 min

3. 3

   Meanwhile, make the sauce: wash, trim and finely slice the leek, then place in a large pan on a medium-low heat with 1 tablespoon of oil, the remaining butter and the sun-dried tomatoes. Cook for 15 minutes, or until sweet and tender, stirring regularly.⏱ 15 min

4. 4

   Pour in the wine and let it cook away, then stir in the flour and, splash-by-splash, stir in the milk. Leave it to simmer for 5 minutes, then liquidize in a blender until silky smooth.⏱ 5 min

5. 5

   Grate in the cheese, add a pinch of cayenne and blitz again. Taste and season to perfection, then leave to cool completely.

6. 6

   On a large sheet of flour-dusted greaseproof paper, roll out the pastry so it's 10cm bigger than your salmon all the way round.

7. 7

   Pour away any excess liquid from the cooled spinach mixture, then spoon it on to the middle of the pastry and spread it across the surface, leaving a 3cm border at the edges.

8. 8

   Place the salmon in the middle, then roll up the sides of the pastry to create the crust, going right up to the salmon and pinching it at the corners to secure it in place.

9. 9

   Lightly score the top of the salmon in a criss-cross fashion, then pour the cool cheesy sauce over the fish.

10. 10

    Brush the exposed pastry with beaten egg, and you're ready to cook. You can cook it now, or cover and pop it into the fridge overnight if you want to get ahead.

11. 11

    When you're ready to cook, preheat the oven to 220°C/425°F/gas 7 and place a large baking sheet in there to heat up.

12. 12

    Carefully lift the greaseproof and salmon en croûte on to the preheated tray and bake at the bottom of the oven for 30 to 40 minutes, or until golden and cooked through. This is delicious served with a garden salad and lemon wedges on the side, for squeezing over.⏱ 40 min