Salmon & Spinach En Croute
Pastry:
- 2 cups MAYA All Purpose Flour
- ½ cup shortening
- 2 tablespoons butter
- 3-4 tablespoons ice water
- Dash of salt
- Egg wash
- 100 grams salmon fillet (skinned)
- 4 tablespoons honey Dijon mustard
- 2 tablespoons honey mustard
- 1 teaspoon salt
- 1 teaspoon freshly crushed black pepper
- 1 tablespoons butter (unsalted)
- 1 tablespoon olive oil
- 300 grams spinach leaves (blanched)
- 1 teaspoon garlic (minced)
- 1 piece white onion (chopped)
- ¼ cup white wine
- Preheat oven to 350F/177C. Grease and line with nonstick paper a baking sheet.
- In a pan, heat up butter and olive oil, sauté garlic and white onion. Add in blanched spinach leaves. Pour white win and let it reduce. Set aside to cool.
- Prepare the pastry: Combine the flour, and salt in a bowl. Cut in butter and shortening until mixture resembles coarse crumbs. Add water, a tablespoon at a time, enough to form a ball of dough. Rest the dough in a covered bowl.
- In a bowl, season the salmon fillet with salt, freshly crushed black pepper, and the two mustards.
- Roll out pastry dough, brush the inside with the marinate of the salmon. Lay spinach leaves at the bottom then place seasoned salmon fillet, cover with more spinach leaves.
- Fold over the pastry to cover the filling. Seal with egg wash. Score the pastry as desired. Bake in the oven of 30-35 minutes.
- Serve.
