Salmon ‘en croûte’= a nostalgic recipe of Jamie Oliver (Christmas cookbook)
For 8 large portions you need : 2 white onions, 2 garlic cloves, 3 table spoons of butter, 1 kilo chopped deepfrozen spinach, 2 rectangular sheets of puff pastry, 1 kilo of large salmon filet, 1 egg, 1 leek, 50 grams of sundried tomatoes, 1 table spoon of flour, 100 ml of white wine, 250 ml of semi skimmed milk, 50 grams of Red Leicester cheese of gruyère as alternative, a pinch of cayenne, olive oil, 1 table spoon of dried oregano.
A lot of the preparation can be done a day in advance, at least preparing the sauce and the spinach.
For the spinach fry the chopped onion and garlic in 1 table spoon of butter and a drizzle of olive oil. Add the oregano and the defrosted and drained spinach. Stir regularly. Add pepper, salt and some nutmeg. Cool down and try to remove most of the fluid.
For the cheese sauce fry the finely chopped leek in 1 table spoon of butter and a drizzle of olive oil. Add the sundried tomatoes and 1 table spoon of flower. Bake while stirring. Add 100 ml of white wine. Allow to evaporate. Add the milk slowly while stirring. Blend the sauce if the leek is tender. Add the grated cheese and a pinch of cayenne. Taste and add pepper and salt. Store the sauce in the fridge.
Remove the skin of the salmon. Put the puff pastry on a baking sheet. Spread the spinach on the puff pastry but leave 3-4 cm free at the edges. Put the salmon in the middle. Make superficial incisions in the upper side of the salmon. Cover with the cheesy sauce. Fold the free edges of the dough inwards to create a thick crust. Brush the whipped egg on the pastry. Store the whole dish in the fridge or bake immediately. Count 30-40 mins baking time at 180°. Serve with a mixed green salad and wedges of lemon.