Recipes
Salmon Wellington (Salmon in Puff Pastry)

Salmon Wellington (Salmon in Puff Pastry) | Recipe

Rating:

0 % of 100

(0) Rate the recipe

Salmon Wellington (Salmon in Puff Pastry) | Recipe

Name: Salmon Wellington (Salmon in Puff Pastry)
Cook time: 155 min
Yield: 4 Personen
Ingredients: 1 tbsp JS Salmon Seasoning; 500 g spinach leaves; 1 onion; 10 g butter; 500 g mushrooms; 3 cloves garlic; 250 g ricotta; 1 roll puff pastry; 600 g salmon fillet, skin removed; 1 egg yolk; salt

Nils – Head Chef

Rating:

0 % of 100

(0) Rate the recipe

Cooking Time:

155 min

Difficulty:

Medium

Persons

Ingredients

1 tbsp

Salmon Seasoning
The dream mix for salmon a-fish-cionados £4.99 £99.80/kg incl. 0% tax, excl. shipping
Discover more products
500 g

spinach leaves
1

onion
10 g

butter
500 g

mushrooms
3 cloves

garlic
250 g

ricotta
1 roll

puff pastry
600 g

salmon fillet, skin removed
1

egg yolk
salt

Method

Wash the spinach and spin-dry. Peel the onion, halve and dice. Heat the butter in a large pan and fry the onion over a medium heat for 3 minutes. Add the spinach, put the lid on and cook until it has wilted. Season with salt. Remove from the pan and leave to cool in a bowl.

Clean and finely dice the mushrooms. Peel and mince the garlic. Fry the mushrooms and garlic in the pan without extra butter for 5 minutes until all the liquid has cooked off. Remove from the pan, mix with the ricotta and leave to cool.

Preheat the oven to 180°C (top/bottom heat).

Roll out the puff pastry and spread the mushroom mixture on it, followed by the spinach on top. Place the salmon fillet in the centre and season with salt and the Salmon Seasoning. Roll up the puff pastry tightly and trim off the overhanging edges. Seal the ends tightly and brush with a whisked egg yolk. Finally, bake in the oven for 30 minutes until golden brown.

Nutritional information: (Per person)

Calories
680 kcal

Carbohydrates
21 g

Protein
45 g