Hello! Welcome back the The Stone Soup Cook–I’m glad you’ve joined me today!
This week and last, I have been featuring French food. Who doesn’t love French food? It’s been a really fun couple of weeks and today, I’m featuring Salmon en Croute.
In 2018, Mr. Stone Soup and I took a barge trip down the Loire River in France. Our chef was named Mohammed, and he was a genius. Mohammed made food for 22 (plus his staff) in a space no larger than a walk-in closet that was kitted out with a four-burner stove, an oven and a warming oven.
At each of our stops along the river, Mohammed would hop ashore and get fresh groceries for our next meals. We ate like royalty, with each meal being better and more imaginative than the next.
One evening for dinner, our meal was salmon en croute. It was a sort of puff pasty stuffed with salmon, spinach, dill rice and a cream sauce. I am not good enough with the whole ritual of stuffing puff pastry to be able to put that much stuff into a pastry, but this recipe is my homage to Mohammed’s masterpiece.
My recipe includes a piece of salmon topped with a dill cream sauce and cooked spinach. It was actually pretty easy to do, but looks pretty spectacular! I can see serving this for a small dinner party as a main course, or as a starter at a larger affair.
I would serve this delicious dish with a light-bodies pinot noir–or better yet–indulge with a bottle of champagne and make it a real celebration! You know–I could see this dish being served as the highlight of a New Year’s Eve celebratory dinner!
Bon appetit!
Tune in tomorrow for a couple of salads–Until then,
Peace, love and good food,
Keri
