Salmon Wellington
An excellent
recipe for tasty salmon in a puff pastry pastry, served with colorful rainbow
carrots and a delicious butter sauce with capers and lemon.
Ingredients
- 2 tbsp butter
- 1/4 cup white wine
- 2 garlic cloves minced
- 3 oz cream cheese
- 1 shallot chopped
- 2 tbsp plain bread crumbs
- salt and pepper to taste
- 1 egg for egg wash
- 5 oz fresh baby spinach
- 1 1 lb. package puff pastry
- 4 7 oz salmon fillets
- 1/4 cup shredded parmesan cheese
Instructions
First, season
the salmon with salt and pepper to taste.
Then, in a
saucepan, heat the butter, chopped shallots and garlic over medium heat. Sauté
until the shallots become translucent.
Increase the
heat and add the white wine. Cook the liquid for about 5 minutes, then add the
cream cheese and sauté for 1 minute.
Finally, add
the spinach, breadcrumbs and Parmesan cheese. Sauté until spinach softens.
Unfold the
puff pastry on a lightly floured surface and unroll the 2 leaves, then cut them
in half. So you end up with 4 pieces. I made each piece about 10X 14 inches.
Place each
seasoned salmon fillet in the middle of each sheet of puff pastry.
Depending on
the size of the fillet, you may need to roll out the puff pastry a little more
or less. Leave about 2 inches around the edges.
Divide the
spinach mixture into 4 equal parts and distribute it evenly over the 4 fillets.
Then brush the edges of the puff pastry with egg wash (1 egg + 1 teaspoon of
water).
Start
folding the puff pastry starting at the longest side. When folding on the short
edges, brush off more of the spray before folding.
Line a
baking sheet with parchment paper and place the seam of wellington salmon side
down.
Make hatched
slits on top of the Wellington with a knife. Then brush with more egg wash.
Bake at 390
degrees Fahrenheit for 25-30 minutes or until the dough is golden. Happy
Cooking Time.
