Last Friday I saw this recipe on Jamie and Jimmy’s Friday Night Feast and I thought straight away that I needed to try it. And so we had Salmon en Croûte for Sunday lunch. You can find the recipe here and on the last Jamie’s book, Jamie Oliver’s Christmas Cookbook.
For my gluten-free version, I’ve used the frozen Puff Pastry from Genius and for the sauce Maizena, which I always use for sauces, eg. bechamel. I served the salmon with a green salad.
In this recipe, I particularly liked the sauce, which is kind of a different bechamel, but I think it’s a great option for other recipes. The sun-dried tomatoes and the cheese give the sauce a beautiful colour and texture. I hope in the future to bring some recipes with this sauce to my blog. I’m looking forward to try my Salmon Lasagna with this sauce.