Jono & Jules do food & wine

We can’t tell you how incredibly simple this is to make. If we’d known we would have made it many times before now. You can even make it earlier in the day, ready to bake when needed which is useful when having guests. The salsa verde in the middle is an excellent addition. Lovely served with roast baby potatoes and a green salad.

Wine Suggestion: With the pastry and salmon this needs a white with a good amount of body, but not necessarily heavily oaked given the salsa verde running through each bite. We’re fans of good Vermentino and for this we opened the Poggio ai Ginepri Bianco which from the Tuscan coast, made by Tenuta Argentiera. Vibrancy, depth and a juicy body wrapping a mineral core.

Salmon en croûte – serves 6

FOR THE SALSA VERDE:

• 3 tbsp flat-leaf parsley leaves
• 2 tbsp basil leaves
• 2 tbsp mint leaves
• 1 clove of garlic, halved
• 3 anchovy fillets
• 2 tbsp Dijon mustard
• 1 egg yolk

• 2 x 350g salmon fillets, skinned and pin-boned
• 375g pack all-butter puff pastry
• plain flour, for dusting
• 1 egg beaten with 1 tbsp mlk

FOR THE DRESSING:

• 2 large tomatoes
• 2 scallions, finely chopped
• 2 tsp caster sugar
• 2 tbsp white wine vinegar
• 4 tbsp olive oil
• ½ tsp Dijon mustard
• 1 tbsp finely chopped parsley

Make the salsa verde first. Put the herbs into a small food processor and whizz to finely chop. Add the garlic, anchovies, mustard, egg yolk, and black pepper, then whizz until smooth.

Put a salmon fillet onto a board and spread with the salsa verde. Set the other fillet on top to make a rectangle.

Cut two-thirds of the pastry from the block and put the remaining piece in the freezer. Put the pastry onto a piece of lightly floured baking parchment, then roll out until large enough to completely enclose the salmon. Put the fillets in the centre and brush the pastry with the beaten egg (keeping some for later). Fold the pastry over the fish and pinch the edges together to seal. Refrigerate for at least 30 minutes or up to 12 hours ahead.

Heat the oven to 240C/220C fan/Gas 9.

Heat a baking tray in the oven until hot. Brush the salmon en croûte with the leftover beaten egg, then coarsely grate the frozen pastry and sprinkle over the top.

Transfer the salmon and baking parchment to the hot baking tray and bake for 25-30 minutes or until golden and the pastry is cooked. Rest at room temperature for 15 minutes.

Meanwhile, make the dressing. Cover the tomatoes in boiling water for 1 minute, then remove and put into cold water, then drain. Peel the skin off the tomatoes and scoop out the seeds, then dice and put into a bowl. Add the rest of the dressing ingredients, season with salt and pepper, and stir to combine.

Serve the salmon in thick slices with the dressing alongside.

(Original recipe from Mary Berry Cooks up a Feast with Lucy Young, DK: Penguin Random House, 2019.)