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Langoustine and Salmon Tart

A sophisticated salmon en croute variant featuring layers of salmon purée, peeled langoustines, and spinach, served with rich langoustine sauce.

DinnerSeafoodSalmonGourmetPuff Pastry
Estimated Nutrition
Calories
1062.6
kcal / serving
4250.4 kcal total
Carbs
34.6g
per serving
138.2 g total
Fat
77.6g
per serving
310.4 g total
Protein
56.5g
per serving
225.8 g total
Cook Time
35
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
500
g
Puff Pastry
All-butter
CondimentsSauces
2
tsp
Tomato Purée
Dairy
1
piece
Egg White
From free-range egg
50
ml
Double Cream
For salmon purée
2
piece
Egg Yolk
Free-range, beaten for glazing
50
g
Butter
75
ml
Double Cream
For sauce
Fruits
0.5
piece
Lemon Juice
To taste
Liquids
75
ml
White Wine
500
ml
Fish Stock
NutsSeeds
2
sprig
Thyme
Fresh
0.25
tsp
Cayenne
Seafood
600
g
Salmon
Skin and pin bones removed, 2.5cm thick
20
piece
Langoustines
Peeled, de-veined, shells reserved for sauce
Vegetables
125
g
Baby Spinach
Leaves
1
piece
Onion
Roughly chopped
1
piece
Carrot
Roughly chopped
0.5
piece
Fennel
Roughly chopped head

Method

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