A blade shines in the darkest of the nights
I had so much fun doing November Daring Cooks that I can't wait to know what we would be cooking for December. And I wasn't disappointed at all!
The this month's Daring Cooks challenge was hosted by Simone of Junglefrog Cooking who chosed Salmon en Croute from Good Food Online. This is a delicious fillet of salmon topped with a creamy vegetable spread and baked in shortcrust pastry.
(from Good Food Online)
The delicious aroma of salmon and butter pastry filled my kitchen making us even hungrier (I was late in dinner preparation, as usual). The creamy sauce not only compliments the salmon very well, it also leaves, what I would describe as a refreshing aftertaste. Because of the crust, it is quite a filling dish. The sauce can be consumed cold or warm (warm it up in a microwave oven) together with the dish.
Everyone loved it and it's definitely a dish that I would make again and again for my family.
You can cook an extra set, wrap it up in aluminum foil when cooled and freeze it for later consumption. The sauce can be frozen too. And I would highly recommend to make this in individual portion, that way everyone has their own Salmon en Croute on their plate and nicer presentation.
You may replace salmon with another type of fish fillet if you wish. If you find that your crust browns too fast, cover it lightly with a baking paper or aluminum foil.