Salmon baked in dough
4 servings
70 minutes
Salmon baked in pastry is an elegant dish of Italian cuisine that combines the tenderness of fish with a crispy golden crust. Inspired by traditional recipes, this version recalls old fish pies popular in coastal regions. Salmon infused with dill, basil, and lemon zest gains a refined freshness, while butter adds a rich texture. When baked, the pastry becomes airy and crunchy, retaining the fish's juiciness inside. The dish is perfect for festive dinners and can be served hot or chilled, cut into neat portions. Its exquisite flavor pairs well with dry white wines and fresh salads. This delicacy is a true culinary masterpiece that captivates the hearts of gourmet enthusiasts.
1
Finely chop the basil leaves and dill. Mix with softened butter, lemon zest, and a little salt. This aromatic mixture will give the dish a special flavor.
- Basil: 30 g
- Dill: 20 g
- Butter: 50 g
- Lemon zest: 1 teaspoon
- Salt: 0.8 teaspoon
2
Remove all possible bones from the salmon fillet, rinse with cold water, and dry with paper towels. Line a baking sheet with parchment paper. Cut the whole fillet in half, placing one half skin-side down on a sheet of slightly rolled puff pastry. The sheet size should be enough to wrap the fish with a little extra. Season the fillet with salt and pepper.
- Salmon fillet: 1 kg
- Yeast puff pastry: 500 g
- Salt: 0.8 teaspoon
- Ground black pepper: 0.3 teaspoon
3
Evenly spread the herb and oil filling over the fillet.
- Basil: 30 g
- Dill: 20 g
- Butter: 50 g
- Lemon zest: 1 teaspoon
- Salt: 0.8 teaspoon
4
Cover with the remaining half of the fillet, season with salt and pepper.
- Salmon fillet: 1 kg
- Salt: 0.8 teaspoon
- Ground black pepper: 0.3 teaspoon
5
Brush the dough around the fish with beaten egg and wrap the fish overlapping, gently pressing the seams. It should look like an envelope. Trim any excess dough.
- Chicken egg: 1 piece
6
Brush the top with the remaining egg and lightly score a pattern like a grid or another of your choice with a sharp knife.
- Chicken egg: 1 piece
7
Bake in a preheated oven at 190 degrees for 20-25 minutes. The dough should be cooked through and golden. The dish can be served warm or cooled, cut into portions.