Salmon Wellington
Over a year ago
8,389 views
Ingredients
- 2 tsp Olive Oli
- 200g Spinach leaves
- 1 small onion chopped
- halved. 200 g Cherry tomatoes
- 350 g ready-made puff pastry
- 400 g Salmon Fillet skinned
- 1 tbsp Melted butter
- 1 tbsp Onion seeds
Accompaniment
SponsoredLouis Jadot Macon Blanc - Featured BBC 2 What to eat now
Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.
Description
A delicious dinner that doesn't cost a fortune.
Method
-
1
* First, Preheat the oven to 375 F/190 C/Gas 5
* Heat half of the olive oil in a saucepan, then add the spinach and fry for 2-3 minutes. Leave to cool.
* Heat the remaining oil in another pan, then add the onion and fry gently for 2-3 minutes.
* Now add the tomatoes. Cook on a medium heat for 3-5 minutes. Remove and cool.
* Roll the pastry into a shape big enough to envelope the salmon. Place the salmon in the middle.
* Using your fingers, squeeze dry the cooled spinach. Arrange it on top of the salmon, then spoon the tomatoes and onions over the top.
* Brush the pastry edges with water. Wrap the fish into a parcel.
* Turn over the pastry parcel an brush lightly with melted butter.
* Sprinkle the onion seeds over the pastry. Place on baking tray and cook in the oven for 25-35 minutes.
* Let it rest for 10 minutes before slicing.
Chef's Tips
Tastes great with a green salad!
Thanks for sharing this recipe - very quick and easy to prepare, even midweek coming in from work. The couple of times I've made this I've added sliced leaks when frying off the onion and tomatoes and like the extra flavour this gives. I also go over the top of the pastry with the edge of a teaspoon to look kinda like fish scales - takes a few seconds and really lifts the presentation, but perhaps I'm being just too pretentious lol! :-)