Make the most of autumn with Mary Berry: Salmon salsa verde en croute

Make the most of autumn with Mary Berry: Salmon salsa verde en croute

Putting on a super spread this season is easy with recipes from Mary Berry’s latest cookbook

This glorious salmon salsa verde en croute is oozing flavour for a hearty lunch

This glorious salmon salsa verde en croute is oozing flavour for a hearty lunch 

The traditional Italian salsa verde sauce gives an amazing flavour and a wonderful green layer to this dish.

Serves 6

For the salsa verde

  • 3tbsp fresh flat-leaf parsley
  • 2tbsp fresh basil leaves
  • 2tbsp fresh mint leaves
  • 1 garlic clove, halved
  • 3 anchovy fillets
  • 2tbsp Dijon mustard
  • 1 egg yolk
  • Freshly ground black pepper

For the salmon

  • 2 x 350g (12oz) salmon fillets, skinned and bones removed
  • 375g packet of all-butter puff pastry
  • A little plain flour, to dust
  • 1 egg, beaten with 1tbsp milk

For the dressing

  • 2 large, firm but ripe tomatoes
  • Salt
  • 2 spring onions, finely chopped
  • 2tsp caster sugar
  • 2tbsp white wine vinegar
  • 4tbsp olive oil
  • ½tsp Dijon mustard
  • 1tbsp freshly chopped parsley
  • Salt and freshly ground black pepper

To make the salsa verde, put the herbs into a food processor and whizz. Add the garlic, anchovies, mustard, egg yolk and some freshly ground black pepper. 

Whizz until smooth. Lay one salmon fillet on a chopping board and spread the salsa verde over it in an even layer. 

Sit the other fillet on top to look like a whole fish.

Cut two-thirds of the pastry from the block (freeze the rest for later) and place on a piece of lightly floured baking parchment. 

Prepare ahead and freeze

You can make the salmon to the point when it is enclosed with pastry up to 12 hours ahead. 

You can also freeze it at this point for up to 2 months. 

The dressing can be made up to 2 days ahead.

Roll it out so it is long and wide enough to enclose the fillets completely. Sit the fillets in the centre and brush the pastry with the beaten egg and milk (reserving some for later). 

Fold the ends of the pastry over the fillets and bring the sides up to meet at the top. Pinch the edges together with your fingers. 

Chill for at least 30 minutes.

Preheat the oven to 240°C/fan 220°C/gas 8 and put a baking sheet in to get hot. Brush the en croûte with the reserved beaten egg and milk. 

Coarsely grate the frozen pastry and scatter on top. 

Transfer the en croûte (still on the baking parchment) to the hot baking sheet and bake for 25-30 minutes, until the pastry is golden and cooked at the top and bottom. 

Allow to rest at room temperature for about 15 minutes.

Meanwhile, make the dressing. 

Plunge the tomatoes into boiling salted water for 1 minute, then remove with a slotted spoon, plunge into cold water, and drain. 

Remove the skins, then deseed, cut into dice, and tip into a bowl. 

Add the spring onions, caster sugar, white wine vinegar, olive oil, Dijon mustard and parsley. 

Season with salt and freshly ground black pepper, and stir to combine.

Carve the en croûte into thick slices and serve the tomato dressing alongside in a bowl.

The new edition of Mary Berry Cooks Up A Feast by Mary Berry and Lucy Young is published by DK, £25. Text © Mary Berry 2010, 2019. To order a copy for £20, call 01603 648155 or go to P&P free. Offer valid until 26 October 2019. Photographs: Georgia Glynn Smith  

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