Salmon En Croute With Tarragon Cream Sauce

Foodista Cookbook Entry

Category: Main Dishes | Blog URL:

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.


2 pieces of salmon, skinned - about 3" wide by 4" long by 1" thick (5cm 10cm x 2.5 cm), 350gr, 12.5oz
1 large or 2 small sheets of puff pastry, 246gr, 8.7oz
4 teaspoons whole grain mustard, 20gr, .7oz
cup chicken stock, 75gr, 2.65oz
cup white wine, 75gr, 2.65oz
1 shallot, finely chopped, 45gr, 1.6oz
1 tablespoon butter, 14.2gr, .5oz
1 1/2 teaspoons dried tarragon
1 tablespoon cornstarch dissolved in 2 tbs water, 8gr, .3oz
cup Greek yogurt, crème fraiche or sour cream, 100gr, 3.5oz Greek


Lightly roll puff pastry dough if needed. It needs to be just large enough to cover the salmon with an overlap of 1/2 - 1 inch (1.25 - 2.5cm).
Lightly cover an area roughly the size of the salmon with dill. Skin salmon if needed, and cut/trim. Place salmon on top of dill. Spread 2 tsp mustard on the salmon.
Depending on the shape of your fish you can bring opposite corners together (if it's square-ish) or fold over (if it's long-ish). Press the meeting edges of the puff pastry together to seal. It's okay if there are gaps in the 'package' as long as the pastry is sealed together enough to hold it's shape as it bakes.
Repeat with the other piece of salmon.
Bake at 400F (200C) for 15 - 25 minutes, until the pastry is golden brown.
In small saucepan over medium heat sauté shallots in butter until tender.
Add tarragon, wine and stock and bring to a boil. Simmer 5 minutes.
Mix cornstarch in 2 tbs water and stir into simmering stock. Cook until thickened - should be quite thick. Remove from heat and stir in yogurt. Cover and keep warm until serving.




When V first went on insulin we were both very confused as to why the dietitian was so adamant about him eating 55 carbs at every meal; no more, no less.

That dictate didn't mesh with everything I had been reading about diabetics being able to eat what they want and manage their blood sugar with insulin.

How little I knew back then, 3 months ago....

If a diabetic is on pills or regular insulin, they do have to establish a routine of eating: how much and what time, and stick to it.

If a diabetic is on a pump or on a DIY pump (meaning they inject themselves) they are on an MDI regime - Multiple Daily Injections. They inject a long acting insulin once or twice a day and a fast acting insulin before every meal. This allows them to calculate the carbs in the meal and inject accordingly - so, basically, they can eat what they want. (Always within reason - that goes for the rest of us, too.)

Why am I telling you this now?

Because this is a rather indulgent dish....

But, it's important to indulge on occasion.

And, when you do decide to indulge, it's important to make it truly worth while.

This is.

And it's easy.

Cooking a whole salmon in puff pastry is a classic party dish. This is a scaled down version for individual servings. For a dinner party they can be assembled ahead and baked at the last minute. The salmon stays moist and perfectly flaky.

I've given the dimensions used in the photos. If your salmon is a different shape, you need enough pastry to cover it. Trim any excess.
Note: Puff pastry can be found in either the refrigerator or freezer section. You will want 2 sheets about 9 inches square. If they are not big enough you can roll them out a bit (using a rolling pin).

Note 2: There are 1020 calories and 85 carbs in 1 sheet of Pepperidge Farm Puff Pastry. The nutrition info assumes that is what is used, in it's entirety.


Entire Recipe / per serving
Calories: 2118 / 1059
Total Carbohydrates: 107 / 53.5
Dietary Fiber: 7 / 3.5
Total Fat: 135 / 67.5
Saturated Fat: 42 / 21
Cholesterol: 245 / 122.5
Protein: 96 / 48
Calcium: 249 / 124.5
Sodium: 1800 / 900

Glycemic Index: low

I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.




Saturday, February 27, 2010 - 8:34am

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