Salmon En Croute

[237SJ]

When making salmon en croute (or Salmon Wellington - is there any difference or is it just in the name?) do you place raw salmon on the pastry or partly cooked? Recipies seem to differ.

[Old_Geezer]

That is the first I've heard of a (food)Wellington that wasn't beef :-) But en croute just means stuck in pastry and baked, so I guess they are the same.

If you stick to one recipe then I'd suggest simply following it. Once you have that "off pat" then you can try variations.

[vodkancoke]

If I do salmon en croute I keep the salmon raw. I have done it with individual fillets and whole sides of salmon and always keep it raw. I marinate it first and lay it on spinach leaves,then the pastry. By the time the pastry cooks,the salmon will be cooked. If you par-cook it first it may be over-cooked.
Any meat en croute is different.You need to sear/seal the meat to keep the juices in or you will have a soggy botty!

[237SJ]

Thanks. I think then, that I will cook at maybe 160 deg (fan) so that the raw salmon is cooked but the pastry isn`t burned.