Salmon Wellington
Beef Wellington is a well-loved classic. The Preca sisters put their own twist on this recipe using salmon instead of beef.
Rachel Zammit Cutajar
Salmon Wellington
Ingredients
- 200g frozen puff pastry, thawed
- 200g skinless salmon fillets, cut into 2 pieces
- 1 shallot, minced
- 70g butter
- 3 pieces mushrooms finely chopped
- 100g spinach
- Seasoning
- Fresh herbs
- 1 egg, beaten
Wine and tarragon sauce
- 100ml semi sweet wine
- 1 tsp vinegar
- 1 shallot, finely chopped
- 1 piece of butter
- 1 – 2 tsp tarragon
Method
1.In a preheated pan, fry the shallots and mushrooms with the butter.
2.Season, add the chopped spinach and add some fresh herbs.
3.Let the liquid from the spinach evaporate, when it is the consistency of a paste allow to cool.
4.Preheat oven to 220C.
5.Roll out each pastry sheet on lightly floured surface to 12-inch square.
6.Cut in half, forming 2 rectangles.
7.Place 1 salmon fillet in centre of each rectangle, about 3 inches in from and parallel to 1 short edge.
8.Sprinkle each fillet with salt, pepper, and spread the mixture.
9.Brush edges of rectangles with the egg wash.
10.Fold long sides of pastry over fillets.
11.Fold short edge of pastry over fillets and roll up pastry, enclosing fillets sealing the edges.
12.Place pastries, seam side down, on baking sheet. Brush with eggwash.
13.Bake pastries until dough is golden brown, about 20 mins.
14.Remove from oven and allow to rest for 10 mins.
15.Meanwhile, boil the wine, vinegar and 2 tbsp shallots in heavy small saucepan until liquid is reduced to 6 tbsp (approx. 8 mins).
16.Remove pan from heat. Add butter 1 piece at a time, whisking until melted before adding next piece.
17.Whisk in 2 tsp tarragon. Season sauce with salt and pepper.
18.Serve the salmon wellignton with wine and tarragon sauce.
This recipe first appeared on Gourmet Today TV, aired on 18 March, 2016.
Want to try this delicious dish but don't want to do the cooking? The Preca sisters have put this on their specials menu for this week only at Palazzo Preca and The King's Own Band Club, both in Valletta.
