Salmón Wellington

Ingredientes

• 4 skinless salmon fillets
• 1 tbsp olive oil
• 2 tbsp butter
• 4 cloves garlic (minced)
• 2 shallots or 1 medium onion (finely diced)
• 2 cups mushroom (sliced)
• 4 cups spinach (chopped)
• 1 tsp dried thyme
• 2 tbsp plain bread crumbs
• 1/4 cup parmesan cheese (grated)
• 1 package puff pastry
• 2 tbsp parsley leaves
• 1 egg (lightly beaten with 1 tbsp water)
• 1 tsp salt (divided, to taste)
• 1/2 tsp fresh ground black pepper (divided, to taste)

Preparación

1. 1

   --- Steps ---

2. 2

   Season salmon fillets with 1/2 the amount of salt & pepper, set aside.

3. 3

   In a pan, heat olive oil & butter over medium high heat & add chopped shallots & garlic.

4. 4

   Sauté until shallots they turn translucent.

5. 5

   Add mushrooms, cook till they release their moisture then reabsorb it.

6. 6

   Add spinach, thyme, bread crumbs, parmesan cheese, remaining salt & pepper, sauté just until the spinach wilts.

7. 7

   Taste to adjust seasoning & set aside to cool completely.

8. 8

   Unfold puff pastry onto a lightly floured surface, roll it out & cut them into 4 rectangles, according to the size of salmon fillets.

9. 9

   Arrange & press down parsley leaves on 1 side of pastry, flip over & place them on a large lined baking tray.

10. 10

    Place 1/4 of mushroom spinach mixture onto the middle of each puff pastry sheet (leave about 2 inches around the edges) followed by the seasoned salmon fillet on top.

11. 11

    Brush edges of puff pastry with egg wash & fold over starting with the longer side.

12. 12

    When salmon fillets are fully encased, use a fork to press down & crimp the edges.

13. 13

    Brush top of the salmon wellingtons with more egg wash.

14. 14

    Bake at 200 deg C for 20-30 mins or until pastry turns golden brown.

15. 15

    Leave to cool for a few mins & serve warm.