Salmon a'la Wellington Delicious or delicious
Salmon Wellington is a recipe sure to impress on any table! Succulent fish wrapped in a cheese-spinach filling and delicate puff pastry is a perfect combination. Dijon Maille mustard enhances the salmon's flavor, and the crispy pastry gives the dish a unique elegance. Prepare this exquisite dinner and impress your loved ones with your culinary mastery! Thank you for the recipe! Delicious or delicious.
Number of servings
Sharpness level
MILD
Preparation time
40 min + 40 min baking
Difficulty level
EASY
INGREDIENTS
- 3 tsp Dijon Maille Mustards
- 4 salmon trout or Atlantic salmon fillets
- Salt and pepper
Cheese filling:
- 30 g butter
- 1 onion
- 1 clove of garlic
- 200 g fresh spinach
- Salt and pepper
- nutmeg
- 200 g classic cream cheese
- 50 g feta cheese
Additionally:
- 2 sheets of puff pastry
- 1 egg yolk, for brushing
A METHOD OF PREPARING
- Pat the fish pieces dry, sprinkle with salt and pepper, and drizzle with Dijon Maille mustard. Set aside.
- Chop the onion. Wash, dry, and finely chop the spinach.
- Melt the butter in a pan, add the onion, and sauté briefly. Then add the pressed garlic and spinach, and sauté until the spinach has evaporated. Season with salt, pepper, and nutmeg. Let cool.
- Place the cream cheese, crumbled feta cheese, and sautéed spinach in a bowl. Mix everything together and season with salt and pepper to taste.
- Divide the puff pastry into 8 rectangles. Each rectangle should be larger than the piece of fish. Place the fish pieces on 4 of them. Spread the cheese and spinach filling generously over the fish, then top with the second sheet of puff pastry. You can trim off any excess pastry. Carefully seal the seams and press down with a fork. Brush the prepared fish with the egg yolk mixture and bake in a preheated oven at 200°C (400°F) for 35-40 minutes.
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