Not beef wellington but salmon wellington! Perfectly cooked salmon covered in crispy puff pastry, a real treat for the eyes and for your taste buds.
4 Recipe - persons
Recipe - time: 40 minutes
Recipe - difficulty
Recipe - ingredients
splash of olive oil
21 ounces spinach
1 clove of garlic
seasalt
1 roll of fresh puff pastry
2 salmon fillets, without skin
1/2 block of feta
freshly ground black pepper
1 egg
2 tbsp sesame seeds
Recipe - how do you make it
Watch the cooking video in which Bart makes the wellington together with Anouk, who came up with this festive recipe.
Recipe - steps
1 Preheat the oven to 400 Fahrenheit.
2 Heat the olive oil in a wok or frying pan over medium-high heat. Add the spinach. Prick the garlic clove on a fork and stir through the spinach with the fork, this way the spinach absorbs the garlic flavor. Season to taste with some seasalt.
3 Meanwhile, pat the salmon dry with paper towels and roll out the puff pastry.
4 Put the spinach in a strainer and squeeze out as much moisture as possible.
5 Place the two salmon filets one after the other on the puff pastry. Spoon the spinach on top and crumble the feta over it. Season to taste with freshly ground black pepper.
6 Fold the ends of the puff pastry toward each other until the roll is closed. Make sure the pastry does not overlap too far; a double layer will be difficult to cook. Press the puff pastry on all sides with a fork.
7 Beat the egg, brush the puff pastry with the egg and sprinkle with some sesame seeds. Place the salmon wellington on a baking tray with baking paper and bake in the oven for 20-25 minutes, until golden brown and cooked.
