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Steven Dolby was born in Rotherham, England 1974. Even from a young age Steven enjoyed artistic pursuits like creating original artwork and music. However he lacked even a basic knowledge of food and cooking techniques until he was 21 years old. At this stage his passion for all things culinary was ignited as he began to train with chefs in restaurants first in England, then around Europe. Steven has since moved to the united states and began to explore the cuisine of the Americas. His mentor won his first Michelin star in 2012 he currently lives in Atlanta, GA with his wife. Steve Dolby has been cooking professionally in restaurants for 17 years.

Saturday, September 1, 2012

Salmon en croute by Steven Dolby













(Serves 2 people)
INGREDIENTS 
BASIL SAUCE/PESTO
30g Fresh basil leaves
2 Cloves garlic
25g Pecorino cheese
1/4 E V olive oil (good quality)
150g Cream cheese
Salt & ground black pepper (to taste)
SPINACH
130g fresh spinach
2 Cloves garlic
1/2 Small red onion
Olive oil
OTHER INGREDIENTS
11oz fillet farmed salmon (skinless)
Plain flour
Frozen puff pastry, thawed (1 sheet thickness of 1/2 cm)
2 Beaten eggs
Salt & ground black pepper

© STEVEN DOLBY




6 comments:

  1. Can i make the salmon packet around lunch time and bake them off of a party later?
    I dont want to spend all the party in the kitchen. I want to make sure the spinach and cream cheese doesn't turn the packets into a saggy mess.

    ReplyDelete
  2. What temperature should the oven be? Also is it necessary to have the baking sheet with aluminum? Thanks for the replies.

    ReplyDelete
    Replies
    1. The temperature was displayed in the video...(400f) You don't have to have aluminum.

      Delete
  3. Hi Steve, thank you very much for the awesome recipes!! Can I substitute fresh spinach with frozen spinach? Thanks!

    ReplyDelete
  4. Hi steve! Can I substitute Chicken instead of Salmon? Thanks and Merry Christmas!

    ReplyDelete