Gourmet Stuffed Salmon en Croûte with Zesty Orange Butter Sauce

Ingredients (Serves 8)

• 500 g puff pastry
• 2 skinless, boneless salmon fillets (1.2 kg total)
• 500 g cod
• 4 eggs (3 whole + 1 yolk for the pastry)
• 250 g very cold heavy cream
• 1 bunch chervil
• Salt and ground black pepper
• 150 g butter
• 3 tablespoons heavy cream
• Juice of 1 orange
• Salt and ground black pepper

Preparation

• Prep time: 30 minutes
• Cooking time: 40 minutes

Difficulty: Intermediate

Instructions

1. In a food processor, blend the cod, 3 whole eggs, 250 g heavy cream, chervil, salt, and pepper in short bursts until you have a smooth, fine stuffing mixture.
2. Preheat the oven to 210°C (Gas Mark 7).
3. Roll out the puff pastry into two rectangles slightly larger than the salmon fillets. Place one fillet on a pastry rectangle, season with salt and pepper, spread the stuffing evenly over it, then top with the second fillet and season again. Cover with the remaining pastry.
4. Seal the edges by brushing with water, trim excess pastry to form a fish shape, score scales, and cut fins from scraps.
5. Brush the pastry with the egg yolk mixed with a little water. Bake for about 40 minutes. Cover with foil if browning too quickly.
6. For the sauce, combine the butter, 3 tablespoons cream, orange juice, salt, and pepper in a bowl. Heat gently in the microwave or bain-marie, whisking until emulsified. Serve alongside the salmon.