Salmon Wellington
A delicious, juicy and elegant version of salmon in puff pastry, with mushrooms and spinach
Equipment
- chopping board
- bowl
- big frying pan
- knife and big spoon
- measuring cups and spoons; cup = 250ml, Tbsp = 15ml, tsp = 5ml
- oven and baking tray
- baking paper
Ingredients
- ca 1 kg salmon fillet possibly even cut, no skin
- 2-3 tsp mild mustard
- 2 packages puff pastry
- 1 egg
Mushroom filling
- 250-300 g button mushrooms
- 1 tablespoon butter
- ½ tsp tarragon
Spinach filling
- 200 g baby spinach
- 2 medium shallots
- 1 clove of garlic
- 1 tablespoon breadcrumbs
Instructions
Preparations
- Prepare all the ingredients: grate the mushrooms on a coarse grater, cut the shallots into half-slices, press or chop the garlic. If the spinach has not been washed, rinse and dry it.Keep the puff pastry in the fridge until you wrap the salmon.
Mushroom filling
- Na dużej patelni rozgrzej masło, duś pieczarki na średnim ogniu, dopraw solą i pieprzem. Nie musisz dodawać wody, pieczarki puszczą jej dużo, ale mieszaj całość, aby nic nie przywarło. Duś, aż cała woda wyparuje.Transfer to a bowl or a deep plate and set aside to cool.
Spinach filling
- Add butter and shallots to the same pan and simmer over low heat until the shallots are tender. Add the spinach and garlic and stir until the leaves wilt and the juices evaporates. Add breadcrumbs, season with salt and pepper, mix well and set aside to cool slightly.Place the cooled spinach on a cutting board and chop it quite finely. Set aside for later.
Rolling-up
- Preheat the oven to 220℃. Line a large baking tray with baking paper.
- With this amount of ingredients, you can make one larger or two narrower rolls.Poniżej podaję instrukcje dla jednej, większej roladki. Jeśli będziesz robić dwie - przekrój filet wzdłuż na dwa równe kawałki. Dla każdego kawałka łososia użyj po jednym opakowaniu ciasta francuskiego i po połowie nadzienia szpinakowego i pieczarkowego.
- Take one package of puff pastry from the fridge and unfold it immediately on a baking tray, lined with baking paper. Thanks to this, you will not have to transfer the delicate rolls before baking.Place the spinach filling in the center, spreading it to the shape and size of the salmon fillet.
- Place the fish on the spinach layer. Spread mustard on it. Place the mushroom filling on top. If the puff pastry sticks out too much on one side, you can cut it leaving an edge of about 5 cm all around.
- Beat the egg in a cup with a fork. Wyjmij drugi płat ciasta francuskiego z lodówki - będziesz nim przykrywać filet. Podwiń do góry brzegi dolnego kawałka ciasta, tworząc coś na kształt łódeczki. Drugim płatem ciasta przykryj całość i podwiń nieco brzegi pod spód. Możesz dolne brzegi ciasta posmarować lekko jajkiem, wtedy kawałki łatwiej się zlepią.Brush the top with the eggwash and cut crosswise with a knife, making a grid pattern.
- Place the baking tray in the oven and bake for about 30 minutes until the top is dark golden. If you are baking two smaller rolls, check if they are ready after about 20 minutes.
- Give the salmon Wellington a few minutes to rest before slicing it.