Skip to content
METRO LogoMETRO Logo

Earn AIR MILES(R)
Reward Miles(TM).
Join
the program.

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order. Alcoholic products are available for pickup between 7am and 11pm.
Sockeye salmon en croûte with asparagus, mushrooms and eggs and creamy dill sauce https://www.metro.ca/userfiles/image/recipes/saumon-sockeye-asperge-champignons-oeufs-sauce-aneth-11134.jpg PT30M PT25M PT1H05M
Salmon en croûte:Set a skillet over medium heat and warm the olive oil. Add the diced mushrooms and fry them without moving them around too much, until they are golden brown. Season, then remove from the heat and allow to cool completely.Blanch the asparagus in a small pot of boiling water for 3 minutes. Remove the asparagus from the boiling water and immerse them in a large bowl of very cold water to stop cooking. Set aside.Divide the puff pastry into 4 equal pieces. Place the slices of a hardboiled egg evenly onto each, followed by a salmon steak. Place a quarter of the mushrooms and a quarter of the asparagus, sliced to the length of the salmon steaks, on top of each piece of fish.Bundle up the puff pastries with all of the ingredients inside, and pinch the edges to seal them. Place them onto a cookie sheet, then brush a generous layer of beaten egg over the surface. Refrigerate until it is time to cook (at least 30 minutes).Preheat the oven to 425°F (220°C). Bake the salmon en croûte for 25 to 30 minutes, or until golden brown. Allow to rest for 10 minutes before serving.Sauce (velouté):For the sauce, first prepare a fish velouté. In a small saucepan, melt the butter over low heat. Add the flour all at once and mix with a wooden spoon to obtain a smooth paste.Turn up the heat slightly and gradually add the fish stock, while whisking. Simmer for 10 minutes to thicken the velouté. Set aside.The velouté may be prepared in advance and refrigerated.Sauce (finishing touch):In a saucepan, melt the butter over medium heat. Add the shallots and sweat them until translucent. Be careful not to brown them.Add the white wine and reduce until it is almost gone.Add the fish velouté and simmer for 10 minutes, and then add the cream and fresh dill. Season to taste.Serving:Dollop a few spoonfuls of sauce onto the plates before adding the salmon en croûte. Avoid slicing them to give your guests the joy of discovering the delicious treasure inside. Accompany with white rice.Source: Chef Daniel
4
0 0 0 0
salmon en croûte 1 tablespoon (15 ml) olive oil 8 oz (250 g) white mushroom diced 1 asparagus 1 pkg Selection puff pastry defrosted 4 hard boiled eggs 4 sockeye salmon defrosted 1 eggs beaten (glaze) fish velouté 2 tablespoon (30 ml) butter 3 tablespoon (45 ml) flour 2 cups (500 ml) fish stock sauce 1 tablespoon (15 ml) butter 2 shallots minced 1/2 cup (125 ml) white wine 1 1/2 cup (375 ml) fish velouté 1/4 cup (60 ml) cream (35%) 3 tablespoon (45 ml) fresh dill finely chopped To taste salt and pepper
Sockeye salmon en croûte with asparagus, mushrooms and eggs and creamy dill sauce

Sockeye salmon en croûte with asparagus, mushrooms and eggs and creamy dill sauce

Rate this recipe
0 Vote
4
Main course
0:30
Preparation
0:25
COOKING
1:05
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • salmon en croûte
    You might like:

    Flyer Deals  (5)
    FRESH ATLANTIC SALMON PINWHEEL

    FRESH ATLANTIC SALMON PINWHEEL

    $6.99 ea.

    170 g


    COHO SALMON FILLETS VALUE PACK SMOKED COHO SALMON PACIFIC WHITE COOKED SHRIMP RING

    COHO SALMON FILLETS VALUE PACK SMOKED COHO SALMON PACIFIC WHITE COOKED SHRIMP RING

    $9.99 /lb or ea.

    Min. 900 g, or 140 g, or 312 g, FROZEN


    FRESH ATLANTIC SALMON PINWHEEL

    FRESH ATLANTIC SALMON PINWHEEL

    $6.99 ea.

    170 g


    COHO SALMON FILLETS VALUE PACK SMOKED COHO SALMON PACIFIC WHITE COOKED SHRIMP RING

    COHO SALMON FILLETS VALUE PACK SMOKED COHO SALMON PACIFIC WHITE COOKED SHRIMP RING

    $9.99 /lb or ea.

    Min. 900 g, or 140 g, or 312 g, FROZEN


    COHO SALMON FILLETS VALUE PACK SMOKED COHO SALMON PACIFIC WHITE COOKED SHRIMP RING

    COHO SALMON FILLETS VALUE PACK SMOKED COHO SALMON PACIFIC WHITE COOKED SHRIMP RING

    $9.99 /lb or ea.

    Min. 900 g, or 140 g, or 312 g, FROZEN


  • 1 tablespoon
    (15 ml)
    olive oil
    You might like:

    Flyer Deals  (3)
    SAVE $9.11
    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $10.88 ea.

    750 ml, 1 L SELECTED VARIETIES


    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL

    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL

    $7.49 ea.

    500 ml SELECTED VARIETIES


    SAVE $9.11
    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $10.88 ea.

    750 ml, 1 L SELECTED VARIETIES


  • 8 oz
    (250 g)
    white mushroom diced
    You might like:

    Flyer Deal  (1)
    BELLE GROVE SLICED WHITE OR CREMINI MUSHROOMS

    BELLE GROVE SLICED WHITE OR CREMINI MUSHROOMS

    $3.29 ea.

    227 g PRODUCT OF ONTARIO


  • 1
    asparagus
    You might like:

    Flyer Deals  (2)
    ASPARAGUS OR RADICCHIO

    ASPARAGUS OR RADICCHIO

    $3.99 /lb

    PRODUCT OF MEXICO, No. 1 GRADE or PRODUCT OF U.S.A.


    ASPARAGUS OR RADICCHIO

    ASPARAGUS OR RADICCHIO

    $3.99 /lb

    PRODUCT OF MEXICO, No. 1 GRADE or PRODUCT OF U.S.A.


  • 1 pkg
    Selection puff pastry defrosted
  • 4
    hard boiled eggs
  • 4
    sockeye salmon defrosted
    You might like:

    Flyer Deals  (5)
    FRESH ATLANTIC SALMON PINWHEEL

    FRESH ATLANTIC SALMON PINWHEEL

    $6.99 ea.

    170 g


    COHO SALMON FILLETS VALUE PACK SMOKED COHO SALMON PACIFIC WHITE COOKED SHRIMP RING

    COHO SALMON FILLETS VALUE PACK SMOKED COHO SALMON PACIFIC WHITE COOKED SHRIMP RING

    $9.99 /lb or ea.

    Min. 900 g, or 140 g, or 312 g, FROZEN


    FRESH ATLANTIC SALMON PINWHEEL

    FRESH ATLANTIC SALMON PINWHEEL

    $6.99 ea.

    170 g


    COHO SALMON FILLETS VALUE PACK SMOKED COHO SALMON PACIFIC WHITE COOKED SHRIMP RING

    COHO SALMON FILLETS VALUE PACK SMOKED COHO SALMON PACIFIC WHITE COOKED SHRIMP RING

    $9.99 /lb or ea.

    Min. 900 g, or 140 g, or 312 g, FROZEN


    COHO SALMON FILLETS VALUE PACK SMOKED COHO SALMON PACIFIC WHITE COOKED SHRIMP RING

    COHO SALMON FILLETS VALUE PACK SMOKED COHO SALMON PACIFIC WHITE COOKED SHRIMP RING

    $9.99 /lb or ea.

    Min. 900 g, or 140 g, or 312 g, FROZEN


  • 1
    eggs beaten (glaze)

  • fish velouté
  • 2 tablespoon
    (30 ml)
    butter
    You might like:

    Flyer Deal  (1)
    BRAR’S PURE DESI GHEE

    BRAR’S PURE DESI GHEE

    $13.99 ea.

    800 g SELECTED VARIETIES


  • 3 tablespoon
    (45 ml)
    flour
    You might like:

    Flyer Deals  (3)
    SAVE $8.02
    FIVE ROSES OR ROBIN HOOD FLOUR 10 kg

    FIVE ROSES OR ROBIN HOOD FLOUR 10 kg

    $11.97 ea.

    SELECTED VARIETIES


    SAVE $8.02
    FIVE ROSES OR ROBIN HOOD FLOUR 10 kg

    FIVE ROSES OR ROBIN HOOD FLOUR 10 kg

    $11.97 ea.

    SELECTED VARIETIES


    GOLDEN TEMPLE ATTA FLOUR

    GOLDEN TEMPLE ATTA FLOUR

    $15.99 ea.

    9.07 kg SELECTED VARIETIES


  • 2 cups
    (500 ml)
    fish stock
    You might like:

    Flyer Deal  (1)
    SELECTION FAT-FREE BROTH

    SELECTION FAT-FREE BROTH

    3/ $5.00

    900 ml SELECTED VARIETIES



  • sauce
  • 1 tablespoon
    (15 ml)
    butter
    You might like:

    Flyer Deal  (1)
    BRAR’S PURE DESI GHEE

    BRAR’S PURE DESI GHEE

    $13.99 ea.

    800 g SELECTED VARIETIES


  • 2
    shallots minced
  • 1/2 cup
    (125 ml)
    white wine
  • 1 1/2 cup
    (375 ml)
    fish velouté
  • 1/4 cup
    (60 ml)
    cream (35%)
    You might like:

    Flyer Deals  (2)
    SELECTION CREAM

    SELECTION CREAM

    $3.49 ea.

    473 ml - 1 L SELECTED VARIETIES


    SELECTION CREAM

    SELECTION CREAM

    $3.49 ea.

    473 ml - 1 L SELECTED VARIETIES


  • 3 tablespoon
    (45 ml)
    fresh dill finely chopped
  • To taste
    salt and pepper
Imprimer ma sélection

Preparation

Salmon en croûte:

Set a skillet over medium heat and warm the olive oil. Add the diced mushrooms and fry them without moving them around too much, until they are golden brown. Season, then remove from the heat and allow to cool completely.

Blanch the asparagus in a small pot of boiling water for 3 minutes. Remove the asparagus from the boiling water and immerse them in a large bowl of very cold water to stop cooking. Set aside.

Divide the puff pastry into 4 equal pieces. Place the slices of a hardboiled egg evenly onto each, followed by a salmon steak. Place a quarter of the mushrooms and a quarter of the asparagus, sliced to the length of the salmon steaks, on top of each piece of fish.

Bundle up the puff pastries with all of the ingredients inside, and pinch the edges to seal them. Place them onto a cookie sheet, then brush a generous layer of beaten egg over the surface. Refrigerate until it is time to cook (at least 30 minutes).

Preheat the oven to 425°F (220°C). Bake the salmon en croûte for 25 to 30 minutes, or until golden brown. Allow to rest for 10 minutes before serving.

Sauce (velouté):

For the sauce, first prepare a fish velouté. In a small saucepan, melt the butter over low heat. Add the flour all at once and mix with a wooden spoon to obtain a smooth paste.

Turn up the heat slightly and gradually add the fish stock, while whisking. Simmer for 10 minutes to thicken the velouté. Set aside.

The velouté may be prepared in advance and refrigerated.

Sauce (finishing touch):

In a saucepan, melt the butter over medium heat. Add the shallots and sweat them until translucent. Be careful not to brown them.

Add the white wine and reduce until it is almost gone.

Add the fish velouté and simmer for 10 minutes, and then add the cream and fresh dill. Season to taste.

Serving:

Dollop a few spoonfuls of sauce onto the plates before adding the salmon en croûte. Avoid slicing them to give your guests the joy of discovering the delicious treasure inside. Accompany with white rice.

Source: Chef Daniel

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.

Reserve your timeslot now!

Sorry, our online services are not available for this postal code. Please try another postal code or visit us in store.

Sorry, we encountered a problem.

Please try again later.