Salmon Wellington with Puff Pastr
Salmon Wellington with Puff Pastry
A classic dish with a flaky exterior and a flavorful filling.
Salmon Wellington is a sophisticated and delicious main course that’s perfect for special occasions. The combination of flaky puff pastry, tender salmon, and a creamy spinach and mushroom filling creates a truly unforgettable meal.
Ingredients:
* 1 sheet puff pastry, thawed
* 4 salmon fillets
* 1 tablespoon Dijon mustard
* 1 pound fresh spinach
* 1 tablespoon olive oil
* 1 onion, finely chopped
* 1 clove garlic, minced
* 1/2 cup white wine
* 1/4 cup heavy cream
* Salt and pepper to taste
* 1 egg, beaten
* Fresh dill for garnish
Instructions:
* Preheat oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
* Prepare salmon: Season the salmon fillets with salt and pepper. Brush one side of each fillet with Dijon mustard.
* Make filling: In a large skillet, sauté the spinach in olive oil until wilted.
Add the onion and garlic, cooking until softened. Deglaze the pan with white wine and allow the liquid to reduce. Stir in the heavy cream and season with salt and pepper according to your taste.
* Assemble: Place the salmon fillets on the parchment paper. Top each fillet with a portion of the spinach and mushroom filling.
* Wrap in pastry: Roll out the puff pastry and cut it into rectangles large enough to wrap the salmon. Place a rectangle of pastry over each salmon fillet and seal the edges.
* Brush with egg: Brush the top of the pastry with the beaten egg.
* Bake: Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the salmon is cooked through.
* Garnish: Garnish with fresh dill and serve immediately.
Enjoy your homemade Salmon Wellington!
Tips:
* For a richer flavor, use a high-quality puff pastry.
* You can substitute salmon with other types of fish, such as halibut or cod.
* Serve Salmon Wellington with roasted vegetables or a side salad.
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