Pistachio-Crusted Salmon en Croûte with Lemon-Dill Beurre Blanc and Sweet Potato Dauphinoise

Step by step

Method

1. 01

   Preheat oven to 180°C (350°F). Lightly butter a gratin dish with 5g of butter.

2. 02

   **Prepare the Sweet Potato Dauphinoise**: Thinly slice 800g sweet potato using a mandoline or sharp knife. In a saucepan, combine 200g heavy cream, 150g milk, 10g minced garlic, 2g nutmeg, 2g chopped thyme, 3g salt, and 1g black pepper. Bring to a simmer, then remove from heat. Arrange a layer of sliced sweet potato in the prepared gratin dish, slightly overlapping. Sprinkle with a portion of 50g grated parmesan, salt, and black pepper. Pour a portion of the cream mixture over. Repeat layers until all sweet potatoes are used, finishing with cream and remaining parmesan. Bake for 45-60 minutes, or until sweet potatoes are tender and the top is golden brown.

3. 03

   **Prepare the Rich Flaky Pastry**: In a large bowl, combine 250g all-purpose flour and 2g salt. Cut 150g very cold butter into 1cm cubes. Add to the flour mixture and lightly toss to coat. Add 50g egg (approximately 1 whole egg) and mix until a shaggy dough forms. Knead briefly until just combined, do not overwork. Roll dough into a rectangle, fold into thirds (like a letter), rotate 90 degrees, and roll again. Repeat this process 3-4 times, chilling for 15-20 minutes between turns if the dough becomes too warm. Chill dough for at least 30 minutes.

4. 04

   **Prepare the Pistachio-Mushroom Duxelles**: Finely chop 200g mushroom, 140g onion, 10g garlic, 15g parsley, and 3g thyme. Melt 30g butter and 30g olive oil in a large pan over medium heat. Add chopped onion and garlic, sauté until softened (5-7 minutes). Add chopped mushroom and cook until all moisture has evaporated and mushrooms are deeply browned (10-15 minutes). Season with 2g salt and 1g black pepper. Stir in parsley and thyme. Remove from heat and let cool. Pulse 80g pistachio in a food processor until finely ground but not pasty. Mix with the cooled duxelles.

5. 05

   **Assemble the Salmon en Croûte**: Pat 600g salmon fillets dry and season with 3g salt and 2g black pepper. Roll out the chilled pastry dough on a lightly floured surface into a large rectangle (approx 30x40cm), about 3-4mm thick. Cut the pastry into 4 equal rectangles. Place a portion of the pistachio-mushroom duxelles on one half of each pastry rectangle. Top with a salmon fillet. Fold the other half of the pastry over the salmon to enclose it, sealing the edges firmly. Trim any excess pastry. Whisk 50g egg for an egg wash. Brush the top and sides of each pastry-wrapped salmon with egg wash. Carefully transfer the salmon en croûte to a baking sheet lined with parchment paper.

6. 06

   Bake the salmon en croûte in the preheated oven for 20-25 minutes, or until the pastry is golden brown and flaky, and the salmon is cooked through (internal temperature 50-52°C for medium-rare).

7. 07

   **Prepare the Lemon-Dill Beurre Blanc**: Finely mince 10g onion. In a small saucepan, combine minced onion, 50g white wine vinegar, and 30g lemon juice (from 100g lemon). Bring to a simmer and reduce until only about 1-2 tablespoons of liquid remain. Reduce heat to very low. Gradually whisk in 50g cold butter, one cube at a time, allowing each to melt and emulsify before adding more. The sauce should thicken to a creamy consistency; do not let it boil. Stir in 10g chopped fresh dill and 5g lemon zest. Season with 2g salt and 1g black pepper to taste. Keep warm over very low heat or in a double boiler.

8. 08

   **Serve**: Carefully plate one Salmon en Croûte with a generous serving of Sweet Potato Dauphinoise. Spoon Lemon-Dill Beurre Blanc around the plate or over the salmon.