top of page

fish en croute

my version -- with various fish cuts (salmon, cod, halibut); chestnut and mushroom duxelles; ground and seasoned with various herbs; spinach, fennel seasoned with dijon mustard -- served with english peas and hollandaise sauce...

a holiday dinner

  • Roasted and torched beets/carrot salad dressed with pistachio dukkah, greek yogurt, and mint

  • Edamame/avocado mousse with roe, spicy crab with mango relish

  • Arugula, radish, strawberry salad with pomegranate and aged balsamic glaze

  • Fish en croute with chestnut/mushroom duxelles; spinach; salmon, cod, halibut mousse finished with hollandaise sauce and english peas

fish en croute

"In the culinary arts, the term en croute (pronounced "on KROOT") indicates a food that has been wrapped in pastry dough and then baked in the oven. The dough can be an ordinary pie dough or puff pastry. And the item can be baked in a dish or simply rolled up in pastry and baked on a rack. In other words, when you hear something en croute, what it basically means is it's a pot pie of some kind." -- The Spruce Eats

another day...


© Faisal Hoque
bottom of page