Salmon with Fennel Compote in a Puff Pastry Crust

Salmon with Fennel Compote in a Puff Pastry Crust

posted in: Food, Recipes | 0

I love the taste of butter.  There…I am guilty of loving a not so healthy food.  I would prefer to indulge in a buttery croissant over a donut or potato chips.  Puff Pastry wins my heart too, warm, rich, flaky on the outside, oh so buttery on the inside, buttery, butter, buuuutttteeerrr….

This dish is salmon wrapped in puff pastry and stuffed with fennel.  Not only it tastes magnificent, it looks very impressive, as if you spend all day making it.

Food is my passion and reading about it is definitely one of my favorite things to do.  I recently discovered a gem book “Lunch in Paris. A Love Story with Recipes” by Elizabeth Bard.  It is a charming memoir that takes a reader to Paris and to a writer’s kitchen, filled with tasty recipes.  I made many recipes from this book and they were all delicious.  Salmon Puff Pasty Pies is a recipe borrowed from Elizabeth’s book.

Salmon with Fennel Compote in a Puff Pastry Crust 

Serves 6

2 tablespoons olive oil
1 bulb fennel, diced (about 2 cups)
4 shallots or 1 small onion, diced
1 tbsp. chopped fresh dill (packed)
1 tbsp. pastis, anisette, or other licorice-flavored liqueur
3 sun dried-tomatoes in oil, diced
2 1/2 pounds boneless, skinless salmon fillet
One 17 ounce package puff pastry
1 egg yolk


Look who will be mommy’s little helper today 🙂



  1.  Heat the olive oil in a saucepan; add chopped fennel and shallots and saute for 10 minutes.


2.  Add salt and pepper to taste.  Stir in the dill, anise, and sun-dried tomatoes.  The compote can be made a day ahead.


3.  Cut the salmon into three parts.

4.  Roll out 1 sheet of puff pastry; roughly in the form of rectangle 2 inches larger than the fish.  Brush with beaten egg yolk.  This will be your bottom crust.

5.  Place salmon pieces in the center of puff pastry rectangles.  Salt and pepper the fillet and spread the fennel compote.



6.  Roll out a second sheet of puff pastry into rectangle slightly longer and wider than the first.  This will be your top crust.

7.  Drape the top crust over the fish.  Press the edges of the crusts together with a fork to seal, careful not to make any holes.  Trim any excess pastry.

8.  Place into a preheated 350 degree oven.  Bake for 30-40 minutes, until the pastry is puffed and golden.











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