Fish

Salmon Wellington

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I’m sure that most of you are familiar with Beef Wellington, but salmon can be done in a similar way. This is a crowd pleaser dish. Everyone likes it. And one might think of it as a festive dich, made on special occasions, but there is no reason to think that. Because it is made simply and quickly.

For this lovely dish you will need the following ingredients:
2 salmon fillets
puff pastry
120 g spinach
1 shallot
2 garlic cloves
1 tbsp cream cheese
1 tbsp creme fraiche
Little bit of grated Parmesan cheese
Egg yolk for coating

First prepare the spinach. Sautee finely diced shallots and garlic, add spinach and cook for 2-3 minutes. Set aside to cool down and then squeeze the excess water out. Season it and add cheeses and creme fraiche. Combine well.

Roll out puff pastry enough so that you can wrap the entire salmon fillet. Season the salmon. Place it down on the pastry first (because you’re going to flip it over and then salmon will be on the top). Place spinach mix on top of the salmon and wrap it with the dough in a way that the edges of the dough stay on the current upper side. Now flip it over and that way edges will be tucked under and the whole package will be sealed properly.

Now coat it with egg yolk and make straight surface cuts on the pastry (optional, but better that way). Coat with more egg yolk if there are any uncovered areas.

Bake it in a preheated oven on 180 deg C for about 20-25 minutes.

I have served it with iceberg lettuce, cabbage and carrot salad. The dressing for the salad was made out of salt, pepper, olive oil, vinegar, little honey, mustard and yoghurt.
You can serve it with something else if you like.

Salmon Wellington

I’m sure that most of you are familiar with Beef Wellington, but salmon can be done in a similar way. It is done simply and quickly and leaves an impression of a festive and complicated dish in terms of both, looks ad flavors.
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Main Course
Cuisine French

Ingredients
  

  • 2 salmon fillets
  • 1 sheet puff pastry
  • 120 g spinach 4.23 oz
  • 1 shallot
  • 2 garlic cloves
  • 1 tbsp cream cheese
  • 1 tbsp creme fraiche
  • little bit of grated Parmesan cheese
  • egg yolk for coating

Instructions
 

  • First prepare the spinach. Sautee finely diced shallots and garlic, add spinach and cook for 2-3 minutes. Set aside to cool down and then squeeze the excess water out. Season it and add cheeses and creme fraiche. Combine well.
  • Roll out puff pastry enough so that you can wrap the entire salmon fillet. Season the salmon. Place it down on the pastry first (because you’re going to flip it over and then salmon will be on the top). Place spinach mix on top of the salmon and wrap it with the dough in a way that the edges of the dough stay on the current upper side. Now flip it over and that way edges will be tucked under and the whole package will be sealed properly.
  • Coat it with egg yolk and make straight surface cuts on the pastry (optional, but better that way). Coat with more egg yolk if there are any uncovered areas.
  • Bake it in a preheated oven on 180 deg C for about 20-25 minutes.
  • I have served it with iceberg lettuce, cabbage and carrot salad. The dressing for the salad was made out of salt, pepper, olive oil, vinegar, little honey, mustard and yoghurt.
Keyword fish, pastry, puffpastry, salmon, spinach, wellington

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