I was dying to learn how to prepare Salmon en Croute, so I got this recipe by phone from our fashion designer turned physician assistant friend Julie Rybitskiy. I didn’t use spinach, so I just used 2 Phyllo sheets, folded the sides, glazed the top with beaten egg yolks, and moistened the folded sides with egg whites. It tastes great! Let’s first gather up the ingredients….
1 lb. boneless Salmon
2 sheets of Phyllo sheets
juice of half a lemon
1 egg, white and yolks separated and beaten
1 tsp. dill weed
1/2 tsp. salt
1/4 tsp. ground black pepper
few stalks of scallions (chopped)
1. Wash, drain, and paper towel dry the salmon. Season with salt and pepper generously front and back with your bare hands.
2. Spray Pam on the baking tray, lay the Phyllo sheets and put the seasoned fish on top of the sheets, squeeze lemon juice on top of the fish, and sprinkle chopped scallions and dill weed.
3. Gently fold the sheets enclosing the salmon inside, moisten the remaining 3 sides with egg whites then fold twice. Brush the top with the beaten egg yolks.
4. Bake in a pre-heated 425ºF oven for 20-25 minutes until it turns golden brown. Then, turn off the oven and let the package stay inside the oven for 10 more minutes then put on top of the dining table to cool down.
As usual, Masarap! Peaches.