Salmon en croute

Some dough this week, but no loaves!

I wanted to indulge in something special, and found a delicious recipe for salmon en croute in a cookbook. The recipe called for shortdough, but I wanted to pack the fish in puff pastry instead. I didn't have any leftover puff in the freezer, so I had to get an early start and haul out the rolling pin. I tend to opt for five single turns whenever I make puff; two single folds back to back immediately after enclosing the butter block. The dough is then chilled approx. 45 mins., before a series of three single folds is given. I usually give the dough 45 mins. resting time between folds, perhaps up to an hour before the final fold. Below I'm in the middle of the fifth fold, giving the dough a brief rest before finishing.

And below's the completed puff (*phew!!*), right after the fifth fold. I try to keep a 1cm thickness of the rolled out dough during lamination.

Some hours later (giving the pastry a chance to relax), I roll 400 gr. puff pastry into a rectangle, 3mm thick. Two salmon filets, sandwiched with herb butter and coarse mustard, are placed smack centre:

...and the dough is folded around the fish. Get the seams underneath, then chill briefly to relax the pastry:

The package is baked for approx. 30 mins. at 200dC. I enjoyed the salmon with broccoli and herbed potatoes:

Absolutely delicious...!!