A French festive classic in a golden crust
If you are looking for the perfect wine to accompany an elegant dinner, the salmon en croûte is an incomparable choice. The theme of wine and food finds a particularly rewarding stage with this dish, as the different textures require a complex accompaniment. A tender salmon fillet is wrapped in a coating of tangy spinach and butter-tender puff pastry, which ensures a wonderful juiciness when baked. The golden crust provides a crispy contrast to the soft core of the fish, while the spinach adds a subtle earthy note. It is a dish that impresses visually with its magnificent presence and tastes great with its combination of fine sea flavor and rich pastry. This classic dish is particularly popular for festive occasions, as it combines artisanal sophistication with a comforting mouthfeel. The challenge for the wine pairing is to pick up on both the fatty structure of the salmon and the buttery heaviness of the pastry and complement them harmoniously to create a well-rounded culinary experience.
Ideal wine pairing: Chardonnay Napa Valley AVA (California, USA)
A wood-aged Chardonnay from Napa Valley is the perfect answer to salmon fillet in puff pastry with spinach. This wine brings the necessary opulence and power to interact with the buttery crust of the puff pastry at eye level. The nose reveals mostly ripe aromas of yellow peach, mango and a fine hint of vanilla, which is the result of ageing in oak barrels and ideally reflects the roasted aroma of the pastry. The creamy texture of the Chardonnay envelops the juicy salmon in a flattering way and supports its own flavor without dominating it. As the puff pastry has a high fat content, the well-integrated acidity of the wine has a refreshing effect and prevents the dish from being too heavy on the palate. It is a pairing that focuses on richness and elegance and underlines the luxurious characteristics of the recipe. Each glass enhances the combination of fish and pastry with a long, melting finish that harmonizes wonderfully with the fine spices of the spinach and provides a deep aromatic satisfaction that appeals to connoisseurs and gourmets alike.
Further wine recommendations for Salmon fillet in puff pastry with spinach (Lachs en Croûte)
Pinot Gris Palatinate quality wine (Palatinate, Germany)
A strong Pinot Gris from the Palatinate offers a wonderful alternative for lovers of local wines. With its nuances of ripe pear, dried fruit and a subtle nuttiness, it harmonizes excellently with spinach and puff pastry. The wine usually has a full body and moderate acidity, which makes it a very supple partner for the rich salmon. It is full-bodied and present on the palate, providing a foundation on a par with the density of the dish. A very well-balanced choice that provides a harmonious and down-to-earth enjoyment experience thanks to its melting texture and yellow fruit aromas.
Meursault AOC (Burgundy, France)
For a moment of absolute excellence, we recommend a Meursault from Burgundy. This prestigious white wine is the epitome of power and mineral depth. Its characteristic notes of roasted hazelnuts and the finest butter go phenomenally well with the crust of the salmon en croûte. The aristocratic structure and precise acidity of the wine enhance the fish to the highest level. It is a very sophisticated accompaniment that literally ennobles the dish and provides a complex depth of flavor. Lovers of French wine culture will find the perfect balance here between mineral freshness and baroque richness, which skillfully highlights every detail of the recipe.
Chenin Blanc WO Stellenbosch (Western Cape, South Africa)
A Chenin Blanc from Stellenbosch brings a fascinating exoticism into play, which contrasts wonderfully with the spinach. The aromas of quince, honeydew melon and a hint of honey lend the salmon dish an unexpected aromatic breadth. As these wines often spend part of their maturation in wooden barrels, they have the necessary structure to stand up to the puff pastry. The lively acidity of the South African classic provides an invigorating freshness on the palate and lightens the rich texture of the dish. It is an exciting international combination that impresses with its complexity and frames the maritime notes of the fish with a fruity elegance.
Viognier Condrieu AOC (Rhône, France)
A Viognier from the Condrieu appellation is known for its heady aromas of apricots, violets and white flowers. This floral intensity provides a highly interesting accent to the savory components of the salmon fillet. The wine is usually very rich in extract and has an almost oily mouthfeel, which corresponds perfectly with the creaminess of the salmon. It offers an exotic and very opulent wine accompaniment, which is particularly surprising on festive occasions. Despite the low acidity, the combination is very harmonious due to the pure power of the fruit and envelops the dish in a luxurious robe of fragrance and richness.
Pinot Blanc Baden quality wine (Baden, Germany)
A Pinot Blanc from Baden, ideally from a vineyard with volcanic weathered rock, brings a fine smokiness and an elegant minerality. These notes harmonize excellently with the spinach and give the salmon en croûte an additional dimension. With its scent of yellow apple and a subtle spiciness, the wine is very clear and structured on the palate. It has enough power to absorb the butteriness of the pastry, but always remains fresh and easy to drink. A very reliable and elegant choice for anyone looking for a finely balanced pairing that emphasizes the subtle nuances of the fish without overwhelming the palate.
The recipe:
Salmon fillet in puff pastry with spinach (Lachs en Croûte)
Cooking utensils
- 1 Baking tray
- 1 Baking paper
- 1 Small pan
- 1 Brush
- 1 Sharp knife
Ingredients
- 400 g Salmon fillet without skin and bones
- 1 Packet of fresh puff pastry from the chiller cabinet
- 200 g Spinach leaves Fresh or frozen
- 1 Small onion finely diced
- 1 tablespoon crème fraîche
- 1 Egg yolk for coating
- 1 Tbsp butter
- Salt and pepper
- A pinch of nutmeg
Preparation
PREPARATION:
- Preheat the oven to 200 degrees top/bottom heat.
- Wash or defrost the spinach and squeeze well.
- Wash the salmon fillet, pat dry and season with salt and pepper.
- Whisk the egg yolk with a teaspoon of water.
COOKING STEPS:
- Heat the butter in a pan.
- Sauté the diced onion until translucent.
- Add the spinach and allow to collapse.
- Stir in the crème fraîche and season with salt, pepper and nutmeg.
- Leave the spinach mixture to cool completely (important!).
- Roll out the puff pastry on the baking paper.
- Spread the cooled spinach mixture in the middle of the fish.
- Place the salmon fillet on top of the spinach.
- Fold the pastry over the fish and press the edges firmly.
- Brush the pastry case with the beaten egg yolk.
- Carefully carve a diamond pattern into the dough with a knife.
- Bake the salmon in the oven for approx. 20 to 25 minutes until golden brown.
DIRECTIONS:
- Leave the salmon en croûte to rest briefly.
- Cut into thick slices with a sharp serrated knife.
- Serve on preheated plates.
- Serve immediately.
SUPPLEMENTS:
- Light dill cream sauce
- Small wild herb salad
- Glazed white asparagus
