Salmon in a parmesan and mascarpone spice crust

Preparazione

• 1

  Create an Italian-style culinary experience with this refined Salmon en Croûte, combining indulgent and flavourful ingredients. A true symphony of tastes where the tenderness of salmon meets the richness of Parmigiano Reggiano D.O.P., the spiciness of paprika, and the creaminess of Mascarpone—all wrapped in crispy puff pastry.

  This dish is a wonderful invitation to an Italian feast. Enjoy it for family meals or dinners with friends. Serve with vegetables or a simple salad to delight everyone’s taste buds—you may even become the next Cyril Lignac!

• 2

  Start by preheating your oven to 200°C. In a hot pan, sauté the spinach with minced garlic and a tablespoon of olive oil. Remove from heat and set aside.

  While cooking the vegetables, you may also add a pinch of paprika to echo the spices used for the crust

• 3

  In a hot pan, melt a generous knob of salted butter, then sear the salmon fillets over low heat. The goal is to cook them lightly before wrapping them in puff pastry. Set aside.

  In a bowl, mix together the Mascarpone, Parmigiano Reggiano, dill, and lemon zest. Season with salt and pepper.

  You can use lime instead of lemon for a stronger, slightly bitter citrus aroma. For an even punchier flavour, add the juice of half a lemon to the mixture

• 4

  Roll out the puff pastry on a clean, floured surface. Cut it into 4 rectangles. Place a portion of spinach on each piece of pastry, then add a salmon fillet.

  You can sprinkle paprika on top for a stronger hint of the spice. For extra flavour, a drizzle of olive oil can be added. If you want a beautifully golden finish, brush the pastry with egg yolk

• 5

  Brush the edges of the pastry with a little water to help them stick. Fold and seal the edges tightly. Using a knife, score 1–2 lines on the top. Drizzle a little olive oil over each salmon parcel. Generously sprinkle paprika over the pastry so that it fully covers the top.

  Place the parcels on a baking sheet lined with parchment paper. Bake for 20–25 minutes, until the pastry is golden and crispy.

  Serve with a lemony beurre blanc sauce and aromatic herbs such as parsley, for even more indulgence!

• • Blanched leeks can replace the spinach, giving the dish a milder taste while pairing perfectly with salmon and Mascarpone.

  • You may use another Italian fresh cheese such as Ricotta, or for a stronger flavour: Gorgonzola.

  • Add slices of ripe tomatoes or potatoes on top of the filling.

  • For a lighter version, replace puff pastry with brick pastry or phyllo dough.