Recipe: Gordon and Tilly's salmon en croûte
Keen to show everyone how to create fresh, healthy meals, the Ramsays are showing us how to make a family favourite - salmon en croûte.
Ingredients
For the herb butter:
1 tsp wholegrain mustard80g softened unsalted butterFinely grated zest of 1 lemonHandful of chopped fresh dillHandful of chopped fresh basilSqueeze of lemon juice900g piece salmon fillet, skinned and pin boned, cut in halfFlour, to dust500g shortcrust pastry3 egg yolks
For the pilau rice:
2 tbsp olive oil1 onion, peeled and chopped3 star anise2 cinnamon sticks1 cup basmati rice1 lemon1 lime100ml white wine2 cups chicken stockSmall bunch fresh basil, leaves pickedKnob of butter
For the sauce:
2 tbsp olive oil2 banana shallots, peeled and slicedHandful of fresh dill, chopped1 tbsp white wine vinegar50ml white wine50ml double cream100g cold butter, cubed
Finely grated zest of half a lemon and half a lime
Salt and freshly ground black pepper
Method
To make the herb butter, mix the mustard into the softened butter then stir in the lemon zest, dill, basil and lemon juice and season.
Pat the salmon fillets dry with kitchen paper, then season lightly with salt and pepper. Spread the herb butter over one fillet, on the boned side, and sandwich the two salmon fillets together (so the second side sits flesh side up), making sure both ends are of an even thickness. Chill for 5 minutes.
Meanwhile, dust a work surface with flour then roll out the pastry to a large square, to about the thickness of a one pound coin.
Place the chilled salmon in the centre of the pastry. Mix the egg yolks with a fork and, using a pastry brush, paint a wide border of egg yolk all around the salmon and sprinkle with salt and pepper. (Check the pastry for size before wrapping, and trim the pastry before wrapping to avoid any excess).
Wrap the salmon in the pastry by folding in opposite sides to enclose and then tuck up the remaining ends to seal. Place on a non-stick baking tray with the seal of the pastry underneath, and chill in the fridge for 5 minutes.
Preheat the oven to 220C/200C fan. Using the back of a small sharp knife, make a line down the centre of the salmon parcel (be careful not to go all the way through the pastry) then make lines from the central line to the outer edges of the pastry on both sides to make a herringbone pattern. Brush all over with egg wash and season with salt.
Bake the salmon for 20-25 minutes, until the pastry is golden brown and crisp. To test if ready, insert a skewer into the middle. It should feel warm for medium cooked salmon. A piping hot skewer indicates that the fish is well done.
Meanwhile make the pilau rice - heat the oil in a sauté pan. Add the onion and cook for a few minutes to start to soften, then add the star anise, cinnamon sticks and rice and stir around in the hot oil and onion mixture for a few minutes to toast.
Use a peeler to remove the zest from the lemon and lime and add to the pan. Pour in the wine and simmer rapidly to evaporate.
Stir in the stock and bring to the boil. Cover with a tightly fitting lid, reduce the heat to a simmer, cook for 8-10 minutes then remove from the heat and leave to stand for about 5 minutes
After this time, add the picked basil leaves, cover with the lid again and rest for a further 5 minutes. Add a knob of butter to the pan then use a fork to fluff up the cooked rice. Take out the star anise and cinnamon sticks and keep to one side.
To make the sauce, heat the oil in a small pan. Add the shallots and sauté them over a medium heat for a few minutes to soften.
Add the dill and white wine vinegar and simmer to reduce down. Pour in the white wine and reduce again.
Add the cream and heat through then take the pan off the heat. Whisk in the butter, one cube at a time, to make a smooth sauce. Stir in the lemon and lime zests and season.
To serve, cut the salmon in half and place on a large platter. Spoon the rice into a bowl, gently pat down the surface using the back of a spoon, then turn out onto the platter and top with the reserved star anise and cinnamon sticks. Pour the sauce into a small bowl, add to the platter and serve.